Fine Dining

We want to make your Texas Hill Country travel unforgettable and the Inn Above Onion Creek a vacation spot you will want to visit frequently! To enhance your special experience with us, we provide you with both dinner and breakfast. Once you arrive, you can forget about climbing back into your car in search of your evening meal. You can simply relax in luxury and enjoy the view until your dinner is served.

Please think of Executive Chef Adrian Galindo and his team as your personal culinary staff while you are here at the Inn. The chef designs the fixed menu approximately one week in advance with your dietary considerations in mind. Fresh, local ingredients are used whenever possible. Our own garden and Millberg Farm, in Kyle, are two of our best sources for fresh herbs and organic produce.

You are served a wonderful three-course dinner every night at 6:00 pm in our dining room, where the dress is casual. Please bring your favorite wine with you as we do not have a liquor license. Seating is more like a dinner party with 4, 6, or 8 guests to a table. If you prefer dinner in your room, we will do our best to accommodate your request.

Every morning in the dining room, your first cup of fresh coffee is ready for you by 7:15 am and your breakfast is served between 8:30 and 10:00 am. For starters, you’ll find a basket of baked breads, scones, and/or muffins, as well as a tray of fresh seasonal fruits and our homemade granola. Your plated hot breakfast will be brought to the table by one of our breakfast staff. And, of course, every Inn Above Onion Creek day begins with fresh squeezed orange juice!

On any given day, you can look forward to one of the following meals:


Dinner

French Onion Soup with Gorgonzola Croutons
Roast Pork Tenderloin with Red Onion Agrodolce, Spätzle, and Braised Country Greens, Steamed Toffee Pudding with a Hard Sauce

Mixed Field Greens with Balsamic Vinaigrette, Toasted Pecans, and Dried Cranberries, Chicken Marsala with Herbed Rice and Baby Broccoli
Blueberries and Dumplings with Homemade Vanilla Ice Cream

Baked Brie with Spicy Peach Glaze
Shrimp Scampi with Asparagus and Angel Hair Pasta
Ginger Carrot Cake with an Orange Cream Cheese Frosting

Wedge Salad with Maytag Blue Cheese Dressing, Radishes and Homemade Croutons, Duck Confit with Dried Cherry Salsa, Shitake Mushroom Risotto and Ratatouille, Lemon Panna Cotta with Raspberry Coulis

Shrimp Bisque with Lump Crab
Jerk Grilled Salmon with Jalapeno Orange Glaze and White Bean Mushroom Ragout, Granny Smith Apple Crumble


Breakfast

Baked Egg with Pancetta in Potato Nest with Challah Bread Toast

Mushroom, Caramelized Onion, and Smoked Gouda Quiche with Grits and Cranberry Orange Scones

Buttermilk Pancakes with Baked Apples and Toasted Pecans and Sausage Links

Southwest Migas with Black Beans and Cilantro Sour Cream served with Corn and Roast Pepper Polenta

Banana Foster French Toast with Scrambled Eggs and Country Ham Steaks