The crabcake offered fresh lumps of crab with the non-traditional but welcomed flavor of the chili aioli, contrasted with the texture and taste of slaw. Cooked to perfection, it was an excellent start. The oysters were cornmeal crusted and topped with smoked chili butter and tomatillo pico de gallo. Sheer genius. Although a professed non-oyster eater, I highly recommend this appetizer for both the oyster averse and oyster fan.
Next up were the soup and salad. Both the spicy, tomato-based tortilla soup with roasted chicken, avocado, Monterey Jack cheese and crispy tortilla strips, and the CR House Salad with local greens, carrots, hothouse cucumbers, tomatoes, egg, spiced pecans and queso fresco, with a light tarragon vinaigrette were hearty with enough bite to hold my interest. The CR House Salad was true to its commitment of fresh ingredients, and provided both the right combination of flavor and texture and the right amount of vinaigrette dressing.
For main entrees, we went with the Tri peppercorn Texas Wild Boar Chops and the Pan Seared Mahi Mahi topped with sautéed shrimp, avocado and pico de gallo in cilantro butter. The presentation of both was very appealing and unexpected given the prices.