Dinner
Sun - Thur, 5 pm - 10 pm / Fri & Sat, 5 pm - 11 pm
- Executive Chef Jo Chan
- Farms & Friends
- Hausbar Farms / Chubby Dog Farms / Good Flow Honey / Gaucho Gourmet / Barton Springs Mill / Regalis TX / Meats by Linz / Johnson's Backyard Garden / Island Creek Oysters / Fulton Fish Market / D'Artagnan
cold fare
- charcuterie board*
- cheese selection, cured meats, jam, seasonal accoutrements, sourdough, crackers
- 30
fresh oysters*
classic cocktail, yuzu kosho mignonette
half dozen ... 22
full dozen ... 38
bison tartare*
bison top sirloin, sunchoke cream, chive, black peppercorn, egg yolk
- 16
- fluke crudo
preserved lemon, cara cara orange, Sweety Drop peppers, fresno chili peppers, cilantro
18
caesar
baby mixed lettuces, green peppercorn garlic dressing, sourdough croutons, shaved parmesan
6/12
endive salad
winter citrus, sunflower sprouts, pecorino ricotta cream, candied pecans
10
hot fare
- whole wheat sourdough
- Barton Springs Mill Warthog wheat flour, black pepper, garlic honey butter
- 4
- grilled octopus
- romesco, olives, arugula, radish
- 15
- prince edward island mussels
- sofrito, stewed tomatoes, jalapeno, fresno chili, fregola sarda
- 16
- cornmeal hushpuppies
- andouille, green lentil jambalaya, shaved ricotta salata
- 14
- shells & cheese
- aged cheddar, parmesan, gruyére, herbed bread crumbs
- 8
- roasted carrots
Thumbelina carrots, carrot top & dill salsa verde, hazelnuts
8
-
crispy crushed potatoes
- Calabrian chili aioli
8
Plates
[ add chicken 7, shrimp 12, scallop 8, salmon 15 ]
raviolo
- honeynut squash, red russian kale, parmesan brodo, sage
- 19
- wild boar ragu
tagliatelle, chestnut & olive tapenade, pecorino romano, chili pequin, cocoa powder
- 23
- grilled delicata squash
fava bean tabbouleh, calabrian chiles, avocado yogurt purée
- 20
- wood grilled filet
- 8oz. filet, grilled asparagus, fingerling potatoes, brown butter chive béarnaise
- 48
- roasted salmon
- brussels sprouts, forest mushrooms, pickled husk cherries, yuzu peppercorn
- 28
- green circle chicken breast
- snap peas, smoked shiitake, charred tomatillo salsa verde
- 23
- diver sea scallops
braised collard greens, Tokyo turnips, Thumbelina carrots, burnt onion soubise
- 34