GF&W – Saturday Night Dinner at BLVD Seafood



A Special Collaboration with Chef Chris Lopez from BLVD Seafood & Chef Paul Lewis from GR8 Plate Hospitality on Saturday, April 16, 2016.






1st Course 

Crab Napoleon

Texas Blue Lump Crab, Avocado, Citrus Vinaigrette, Caribbean Fruit Salsa

2015 Kim Crawford, Sauvignon Blanc, Marlborough, New Zealand

2nd Course

Cream of Poblano Pepper Soup

Chorizo, Jack Cheese, Crispy Tortilla’s

2013 Argyle, Pinot Noir, Willamette Valley, Oregon


Gulf Red Snapper

Lemon Zest Risotto, Grilled Asparagus and Lemon Butter Sauce

2013 Seven Falls Cellars, Cabernet Sauvignon, Wahluke Slope, Washington


Crème Brûlée Bread Pudding

Bailey’s Chocolate Sauce, Caramel Sauce, Vanilla Ice Cream

2009 Fonseca Porto, LBV, Portugal

Dinner starts at 5:00pm 

$45 per person plus tax and gratuity

Call 409-762-2583 for Reservations

or visit


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