Dinner Menu

may 17

small plates

• bruschetta, speck, chard, olive – 10
• mussels, fennel, leek, tarragon, ouzo – 13
• frites & aioli – 8
• cucumber, arugula, almond, mint, ricotta salata, honey – 10

large plates

• pappardelle, roasted tomatoes, herbs, texas evoo – 15
• black drum, corn, creme fraiche, radicchio, chili oil – 22
• quail, purlsane, new potatoes, fennel, chili oil – 22
• hanger steak, farro, yellow beans, beets, salsa verde – 21
• poussin, new potatoes, chard, spiced yogurt – 19
• pork milanese, arugula, radicchio, dandelion greens – 17

we use predominantly local, sustainable, and responsibly raised foods in the preparation of our dinners. our meals are prepared from scratch, using the finest and freshest ingredients we can source, and no shortcuts.

please note: we update our online menu as often as possible.  menus are subject to change nightly, based on the availability of fresh local foods from our farmers. thank you in advance for your understanding.

this week’s menu is sourced predominantly from: boggy creek farm, johnson’s backyard garden, rocky creek farm, urban roots, animal farm, tecalote, angel valley farm, texas olive ranch, phoenix farm, dewberry hills farm, niman ranch, and quality seafood.

corkage per bottle/6-pack $6. split entrees – $2.  large party gratuity – 18%

for kids
penne & cheese or red sauce – 5
kid charcouterie plate – turkey, salami, cheddar, apples, cornichon pickles – 6
monterey jack quesadilla – 4