Seasonal Dinner Menu
Experience one of San Antonio's most distinctive dining destinations, where Chef Jill Arreguin's European-inspired cuisine is complemented by a thoughtfully curated collection of Champagne and wines in the heart of the historic King William District.
Drawing inspiration from Europe's rich culinary traditions while celebrating exceptional Texas ingredients, our seasonal menu reflects a respect for craftsmanship, seasonality, and the simple pleasure of gathering around the table. From caviar and carefully sourced seafood to house-made pastas, premium Dean & Peeler steaks, and signature entrées, every dish is prepared with purpose and designed to pair beautifully with our globally curated wine collection and handcrafted cocktails.
Recognized among San Antonio's leading dining destinations, King William Wine Co. was named one of the city's Best New Restaurants in 2025 and ranked #23 among the San Antonio Express-News Top 50 Restaurants for 2026.
Summer Menu
Chef-Driven European-Inspired Cuisine
Our menu reflects Chef Jill Arreguin's philosophy of combining classical European technique with exceptional Texas ingredients. Inspired by the seasons and shaped by a lifetime of travel, each dish is thoughtfully prepared to celebrate the best of land and sea.
Menu offerings change seasonally based on availability.
Seasonal Experiences
The Seasonal Table-$89 per guest
A curated eight-course expression of the season featuring:
Amuse-bouche
Seasonal starters
Composed entrée
Dessert
Classic Wine Pairing — $78
The Porterhouse Table-$245 for Two
A shared dining experience featuring:
32 oz Prime Porterhouse
One appetizer
Two seasonal sides
Dessert for two
A bottle of Cabernet or Bordeaux selected by our sommelier
To Begin
Caviar Service
Served with your choice of traditional blini or crisp and classic accompaniments.
Caviar Trio-$24
One exceptional caviar presented three ways.
Five Caviars Tasting Flight-$165
A guided tasting of five distinct caviar selections (10g each).
Individual Caviar Selections
Siberian – $95
30g • clean • mineral
Kaluga – $125
30g • buttery • refined
Osetra – $155
30g • nutty • elegant
Imperial Osetra – $185
30g • limited selection
Oysters & Seafood
Blackjack Oysters on the Half Shell
Single-farm, estuary-raised oysters from the Texas coast.
Half Dozen — $18
Dozen — $34
Add Caviar Crown — $14
Salmon Carpaccio de Mer -$21
House-cured salmon with preserved lemon gel.
À Partager
Designed for sharing.
Composed Butter & Baguette -$9
Warm baguette, finishing salt, seasonal composed butter
Fromage-$29
Three artisan cheeses with seasonal accompaniments.
Jamón Ibérico de Bellota-$58
Hand-carved 100% acorn-fed Spanish ham.
5J Selection
Pâté Maison-$18
House pâté with Dijon mustard and baguette.
Add trio of house mustards — $9
Beef Carpaccio-$29
House carved with aged cheese and caper cream.
Fig Boudin Blanc-$18
House fig mustard and warm spices.
Foie Gras Trois Façons-$38
Torchon, mousse, custard
Texas pecans, Sauterne gelée and cherry accompaniments.
Stone Fruit & Burrata-$18
Texas stone fruit, burrata, toasted pecans and pomegranate reduction.
Soups
Vichyssoise Royale-$16
Chilled leek and potato soup with herb oil and lemon.
Add Caviar Crown — $14
Sherried Lobster Bisque-$22
Poached lobster tail with Oloroso sherry.
Add Caviar Crown — $14
From the Garden
Butter Lettuce & Citrus Salad-$14
Butter lettuce, citrus, toasted pecans, bergamot dressing.
Melting Leeks-$8
Slow-braised in white wine and butter with toasted baguette crumb.
Haricots Blancs à la Provençale-$10
Slow-cooked white beans with garlic.
Wild Mushrooms-$18
Brown butter, thyme and white wine.
Pasta
Wild Mushroom & Ricotta Ravioli
Summer pesto cream, crème fraîche and lemon zest.
First Course — $22
Entrée — $28
From the Sea
Bouillabaisse Royale-$68
Saffron shellfish broth with cod loin, clams, mussels and cold-water lobster tail.
Cod au Sabayon & Preserved Lemon-$38
Butter-confit cod, Champagne sabayon, trout roe and preserved lemon.
Butter-Poached Lobster Tail-$58
Cold-water lobster tail with Texas sweet corn cake, corn velouté and verjus
Add Caviar Crown — $14
From the Land
The King William Porterhouse-$135
Hand-selected 32 oz Prime Porterhouse.
Warm German potato salad.
Filet De Bœuf — Jus Corsé-$65
10 oz Prime filet · lamb & red wine jus · volcanic salt · fleur de sel
Served à votre goût
Enhancements:
Trio of global salts — $12
Foie gras torchon — $18
Cold-water lobster tail — $28
Pithivier de Chasse
Rabbit wrapped in golden pastry with Armagnac jus.-$58
Braised Lamb Shank-$54
Lamb jus, carrot purée, preserved cherry and fig.
Coq au Vin Blanc-$42
Braised chicken in white wine with pommes.
Chef's Table Experience
Suckling Pig for the Table
Slow-roasted with crisp skin.
Serves six or more guests.
Please allow 48 hours' notice.
Seasonal family-style accompaniments selected by Chef Jill.
Desserts
Strawberry Sabayon Puff Pastry-$12
Flourless Chocolate Cake-$16
Seasonal Crumble-$15
House Sorbet-$9
Dietary Accommodations
Many of our dishes can accommodate dietary preferences and food allergies with advance notice. Please inform your server of any allergies or dietary restrictions. While we take great care in preparation, our kitchen handles all major allergens and cross-contact may occur.
