Sayonara, Marquee Grill & Bar. Apparently it is no more. People were getting the restaurant in Highland Park Village confused with another restaurant in a different state with a similar name, so Twomey Concepts, the owner, decided to change the name to Village Marquee – Texas Grill & Bar. Now that the name is altered, the owner decided to take the opportunity to make changes to the menu and the overall restaurant concept as well. Read on for the rest of the press release if you want to hear the details.
Owner Mark Hearl explains, “We wanted to introduce an approachable menu for the summer with more selections than we’ve ever had before, while also taking inspiration from our Texas roots. At the same time, we kept in mind that we are indeed a grill concept, and not just a restaurant for special occasion dining.” Highlights of the new dinner menu include a steak program anchored by local Texas farmers including Beeman Family Ranch Akaushi Sired Beef, as well as Burgundy Pasture 100% Grass – Fed Beef. All steaks are paired with a selection of accompaniments like Foie Gras Butter, Blue Cheese Crust and Classic Oscar. Other entrée examples include the Seared Alaskan Halibut, Lamb Two Ways, Jumbo Texas Shrimp & Grits and the Marquee Grill Beeman Ranch Burger. Starters include items like the Beef & Green Chile Tamale, Crispy Soft Shell Crab and Coffee-Ancho Chile Rabbit Tenderloin. The new dinner menu also introduces a Sushi & Raw Bar with selections like the Spice Crusted Tuna Sashimi, Smoked Japanese Hamachi Tartar, Lobster & Squid Ceviche and Tuna – Jalapeño Roll.
The new lunch menu offers more salads and sandwiches than ever before. Executive Chef Tre Wilcox has added Lamb Sliders, his Shrimp Roll, Texas Wood Grilled Scottish Salmon, the “TLT” Salad, Southwest Chicken Cobb Salad – and more. Another addition to the lunch menu is the Mocktails section including three non-alcoholic drinks created by Executive Beverage Director and Bar Manager, Jason Kosmas. Kosmas created the “Perfect Peach”, the “Cassis Swizzle” and the “Nada Palozza”.
Both menus will remain in place until the fall.
