FOUR COURSE DINNER MENU / SEPTEMBER 2019

Our menu is seasonal and may change daily

TAPAS

Radish Board / Black garlic butter, smoked sea salt

House Baked Bread / Two daily house made spreads    

Summer Garden Salad / Bibb lettuce, herb marinated garden zucchini, Dijon vinaigrette, sumac toasted seeds, avocado, quail egg

Farro Salad / Garden peach – turmeric chevre, garden kale, toasted nuts, citrus vinaigrette

Herbed Cucumber Gazpacho / Bacalao croquette, smoked paprika chile oil, crispy shallots

House-made Pâté & Pickled Board / House foie gras-organic chicken liver mousse, apricot-cardamom preserves, ancient grain toast, smoked trout mousse, dill crème fraiche, roe, garden lettuce

Seared Pork Belly / Grilled watermelon, pickled watermelon rind, pepper vinegar, braised garden greens, crispy shallot

South Texas Antelope Carpaccio / Lemon-sage oil, sunchoke chips, garden herb aioli

Communal Cheese & Charcuterie Board / Daily selection of pâté, cheese, cured meat, and pickled vegetables

Daily Crudo / sashimi grade fish  

 

FIRST COURSE

Heirloom Bean Succotash / Assorted heirloom beans, leeks, corn, Sonoran wheat fry bread

Vegan Board / Grilled seasonal vegetables, house herbed vinaigrette

Risotto Funghi / Lemon, Italian Summer truffle, mushroom

Ancient Grain Pasta / House made hand-cut Einkorn pasta, basil oil, house-made ricotta, roasted heirloom tomato, garlic, fresh basil, pine nuts

 

SECOND COURSE

Scaloppine al Limone / All-natural wild-hunted Texas boar, garden arugula, lemon, parmigiana-reggiano

Cast Iron Heritage Pheasant / Blackberry compote, pheasant jus

Whole Crispy Trout / Sustainable all-natural ruby trout, remoulade, blistered garden chile

Mesquite-grilled Filet Mignon / All-natural Texas Akaushi beef, herb butter, charred leeks

 

DESSERT

Toshi’s Date Pudding with Rum Sauce                 

Daily house-made specialties