The lunch buffet features the following selections: Local Salad Bar: Hearts of Romaine- Baby Spinach, Spring Fruit Salad- Yogurt Parfait, Roast Chicken & Penne Pasta. Antipasti and Seafood Display: Gulf Shrimp- Crab Claw Shooters, Brazos Valley Cheese Display, Local Honey- Cured Texas Meats. Wall of Fire Entrees: Natural Chicken Breast with Local Mushroom & Cognac Cream, Blackened Salmon Filet with Mango Habanero Chutney, Maple Glazed Pork Loin with Texas Fuji Apple Compote. Carving Station: Black Angus Prime Rib with Horseradish Cream, Herb Roasted Oregon Lamb Loin with Mint Pistachio Pesto, Butter Mashed Potatoes, Spring Asparagus. Chef’s Breakfast Fare: Omelets & Eggs to Order, Smoked Brisket Hash with Poached Egg, Chipotle Hollandaise Buttermilk Pancakes with Blueberry Compote, Maple Syrup. Decadent Dessert Display: Bitter Apple Tart, Chocolate Cream Pie. $46, adults; $23, Children. Price includes champagne toast and self- parking. Reserve your table on OpenTable.com or call (210)510-4477