TAPAS & DINNER MENU / APRIL 2019

Our menu is seasonal and may change daily

 

TAPAS

Radish Board / Miso butter, smoked sea salt

House Baked Bread / European butter with fleur de sel or herbed olive oil, roasted garlic add smoked Char roe butter 

 Truffle Egg / Rustic grill bread, soft-scrambled farm egg, grated Perigord truffle

Winter Garden Salad / Cochineal garden greens, blood orange, beetroot, watercress, Belgian endive, toasted quinoa, orange sorbet vinaigrette

Pâté Board / House-made seasonal pâté, house pickles, black currant-champagne gelée, mustard, Cochineal toast

Winter Vegetable Flan / Leek & garden greens custard, Gruyere fondue sauce, roasted squash, toasted pinenuts

Herbed Escargots / Basil-fed snails, white wine, garlic, garden herbs, light cream, grilled bread

South Texas Antelope Carpaccio Tonnato / Tuna - mayonnaise, rustic grill bread

Communal Board / Pâté, venison salami, speck, European cheese, nuts, fruit, local honey-comb, mustard, cornichon, toast

MAIN COURSE

Vegan Board / Roasted & grilled vegetables, herbed vinaigrette

Mushroom Ancient Grain Pasta / Hand-cut pasta, garden herbs, seasonal mushroom medley, wine, house-made herbed ricotta

Pork Scallopini / All-natural pork cutlet, lemon, sage, capers, caramelized rainbow carrots

 CastIron Roast Pheasant / Stone ground polenta, cherries, jus, brussels sprouts, smoked bacon lardon

Miso Sable Fish / Miso-glazed black cod, jasmine rice, black seaweed, tempura baby bok choy, miso soup

Mesquite-grilled Filet Mignon / All-natural Texas Akaushi beef, house aioli, rosemary-fried fingerlings, grilled leek

DESSERT

Daily-made specialties