AUTUMN 2025 CHEF’S MENU $125 Our Chef’s Menu is inspired each week by available seasonal ingredients __________________________________________
Plats
Nilgai Tartare* Horseradish Crème Fraiche, Caviar, Yucca
Wild Caught Texas Gulf Shrimp Charred Tomatillo Chimichurri, Padron Pepper
Texas Quail Hibiscus-Prickly Pear, Wild Boar Lardon
Wild Boar en Croûte Mustard, Pickled Shallot, Cornichon, Okra
Southwest Free Roaming Bison* Local Pear, ‘Mole’ Demi-Glace
Local Harvest Apple ‘Beignet’ Mesquite Honey, Vanilla Cream
Supplémentaire
House Artisan Bread Whipped Cultured Butter, Sage Salt, Herb Garlic Confit Quarter Loaf 12/Half Loaf 16
House-made Pâté 18 Confiture, Dijon Mustard, House Cracker
Salade Vinaigrette 16/20 Butterleaf, Swiss Dressing
WEEKLY CHANGING WINE & COCKTAIL PAIRING MENU $50-$75
AUTUMN 2025 A LA CARTE MENU _________________________________________
Apéritifs
House Artisan Bread Whipped Cultured Butter, Sage Salt, Herb-Roasted Garlic Quarter Loaf 12/Half Loaf 16
Squash Blossom Vichyssoise 16 Leeks, Local Squash, Potato
Croquettes 16 Local Lion’s Mane Mushroom, Truffled Aioli
House Pâté Board 18 Confiture, Dijon Mustard, House-made Crackers
Salade Vinaigrette 16/20 Butterleaf, Swiss Dressing
Escargot Cochineal 20 Garlic, Butter, Parsley, Grill Bread
Roasted Autumn Squash 22 Jamon Serrano, Chèvre, Pignoli
Nilgai Tartare*28 Horseradish Crème Fraiche, Local Black-eyed Pea, Yucca Crisp
Wild Caught Gulf Shrimp 32 Charred Tomatillo Chimichurri, Padron Pepper
Lamb Rib Chops* 39 Lemon, Garlic, Mint, Parsley
Plats
Ancient Grain Spaetzle 30 Local Oyster Mushroom, Sherry-Cream, Thyme
Saffron Risotto 32 Sage, Manchego, Roasted Red Pepper Coulis, Tomato
Crispy Trout 34 Lemon, Basil-Cilantro Aioli, Artichoke
Scallopini 34 Duroc Pork, Lemon, Caper, Arugula, Parmigiana-Reggiano
Cast Iron Poulet Rouge 39 Pasture-raised Heritage Breed Chicken, Herb Jus
Mesquite Grilled Steak* 48 Texas Akaushi Beef, Sauce au Poivre Verte
Accompaniments
Yukon Gold Potatoes, House Brava (V) (GF) Herb Polenta (GF) Grilled Local Seasonal Vegetable, Herb Vinaigrette (V) (GF)
Dessert
Coconut Cream ‘Panna Cotta’ 16 Vanilla, Apple-Pear Crumble (V)
Mousse au Chocolat Semi-Freddo 17
Torrijas 17 Cinnamon, Sotol-Cherries, Vanilla Crème Anglaise
Toshi’s Date Pudding 16 Rum Caramel, Fresh Cream