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Located in the Hill Country Atrium, Ama Lur features the innovative food of Executive Chef David Woodward. This vibrant cooking of the American Southwest is derived from the lusty ingredients of Native American Indian, Mexican and Central and South American cultures. The party starts the moment you walk in.

Choose from our list of hand crafted cocktails, frozen margaritas, sipping tequilas and ice cold cervezas. Hot Latin rhythms surround you as day turns into night and our Salsa Band serenades you. We invite you to enjoy the experience that is Ama Lur – spirited cuisine, dynamic, friendly service and a festive setting. Ama Lur has multiple semi-private dining areas as well as potential for exclusive use of the venue.

Dinner service daily from 5 - 10 pm.
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APPETIZERS

  • Tamale Tart with Roast Garlic Custard and Jumbo Lump Crab Meat
  • Rock Shrimp Taquito with Mango Barbecue and Avocado-Tomatillo Salsa
  • Queso Fundido with Spicy Chorizo and Hand Made Flour Tortillas
  • Ecuadorian Potato Cake with Anatto Crab Salad
  • Barbecued Pork Tamale with Pickled Red Onions
  • Fried Calamari with Cascabel Aioli
  • Steamed Mussels with Shiner Bock Broth and Scallion-Goat Cheese Crostini
  • Grilled Portabello Mushrooms with Buttermilk Blue Cheese and Roasted Garlic
  • Seared Ahi Tuna on Sugar Cane Skewers
  • Jumbo Shrimp Cocktail with Chipotle Cocktail Sauce
Ceviches:
  • Tuna with coconut, lime and cilantro
  • Alaskan Halibut with Mango Gazpacho
  • Rock Shrimp and Cape Scallops with Orange and Basil
  • Ceviche Trio  a Sampler of all three Ceviches

Soups

  • Tortilla Soup with Lime and Queso Fresco
  • Roasted Poblano Soup with Asiago Cheese

Salads

  • Southwestern Caesar Salad with Red Chile Polenta Croutons and "Queso Chicharon" 
  • Sweet Pear, Endive and Blue Cheese Salad with Spicy Pecans

ENTRÉES

  • Sauteed Salmon with Black Bean-Roast Banana Mash and Coconut-Serrano Broth
  • Spice Rubbed Ahi Tuna with Warm Smoked Nicoise Salad and Roasted Garlic Aioli
  • Sauteed Jumbo Prawns Served with Grilled Corn-Chorizo Relleno and Charred Tomato-Olive Butter Sauce
  • Alaskan Halibut with White Bean-Pumpkin Croquetas and Epazote Hollandaise
  • Wood Grilled Cilantro Pesto Chicken with Mushroom Risotto Cake and Huitlacoche Broth
  • Caribbean Jerk Pork Chop with Spicy Sweet Potato Mash and Chipotle-Peach Chutney
  • Coriander Cured Beef Tenderloin with Cilantro Pesto Mashed Potatoes and Chipotle Barbecue Sauce
  • Lamb Shank "Osso Bucco" with Charred Tomatoes and Jalapeno Grits
  • 18 oz. Bone-In Cowboy Rib Eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings
  • Braised Short Ribs with Oaxacan Mashed Potatoes

Sides
All Sides

  • Oaxacan Mashed Potatoes
  • Jalapeno Grits
  • Cilantro Pesto Whipped Potatoes
  • Steamed Asparagus
  • Tender Young Green Beans
  • Sauteed Wild Mushrooms
20% gratuity will be added to parties of 6 or more
 
 
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