With one meal at our Member’s Grille, you may begin to entertain thoughts of never needing to go to another restaurant again. You’ll count the hours until the next meal and then struggle to decide what to order. But don’t worry—as the staff gets to know you and your tastes, they’ll guide you with recommendations and introduce you to taste combinations you’d never dream could be so delicious.
Discriminating taste is the order of the day at the Member’s Grille, and dishes are as fresh and stimulating as is the setting. Our belief is that good food is a lifestyle, not merely an occasion. And that food is best when shared with friends and loved ones, which is why the atmosphere is relaxed and kids are welcomed.
A lot of what we do is based on fresh, local ingredients.
- Chef Tripi
Our menu showcases the highest quality ingredients from all over the globe with an emphasis on “new world Texas cuisine.†We take a progressive approach to traditional comfort foods by incorporating certified organic meats and vegetables whenever possible. Our menu changes often and features member requests and favorites.
I source local and regional ingredients on our menus whenever possible. Texas has a very long growing season which allows us to buy and use lots of fresh produce year round. In fact, nowadays it is possible to source almost anything and have it at our back door within hours of harvest. Our seafood is flown in daily from Hawaii, and I am also in tune with other regions of the country and the availability of their fresh, seasonal ingredients for use at our club.
I believe cooking should be kept simple and utilize the freshest ingredients available. It’s about seeing people react to my food and how they embrace it! Of course, I enjoy the ‘wow’ factor when the plate goes down. Food should be artistically designed and, most importantly, bring depth and a diversity of flavors creating instant gratification … and a lingering Spanish Oaks memory.
It is hard to name just one dish that is my signature. I enjoy being innovative and creating or recreating dishes that knock the socks off of our members. Whether it’s a prime filet of beef prepared exactly to our members liking or a delicate piece of Hawaiian Bubblegum Red Snapper with avocado and yuzu butter, every time a member walks into our dining room we want to create a memorable experience that can be communicated through the passionate expression of our food.
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