TAPAS & DINNER MENU / MAY 2019

Our menu is seasonal and may change daily

 TAPAS

Spring Radish Board / Black garlic butter, smoked sea salt

House Baked Bread / Two daily spreads    

Citrus Salad / Freshly harvested Cochineal garden greens, rhubarb-garden mint chutney, toasted quinoa, orange sorbet, cava vinaigrette

Farro Salad / Aged Balsamic, Cochineal garden kale, roasted beetroot-chevre, shaved beets, avocado

House-made Pâté & Pickled Board / Wild boar rillette, prickly pear-sotol gelée, sage oil, ancient grain toast, smoked trout mousse, dill crème fraiche, roe, Belgium endive

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

South Texas Antelope Carpaccio / Tuna - mayonnaise, lemon, anchovy, roasted rainbow carrots, rustic grill bread

Daily Crudo / sashimi grade fish   

COMMUNAL BOARD

Cheese & Charcuterie / House pâtés, salami, European cheese, nuts, fruit, local honey, mustard, pickles, toast, house bread

MAIN COURSE

Vegan Board / Roasted & grilled vegetables, herbed vinaigrette

Pork Scaloppini / All-natural pork cutlet, garden arugula, lemon, capers, extra virgin olive oil, shaved Parmigiano-Reggiano                             

Ancient Grain Pasta / Hand-cut pasta, extra virgin olive oil, house-made garden pesto ricotta, English peas, speck

Whole Crispy Trout / Garden herbs, grilled lemon, remoulade, butter-braised carrots

Roasted Texas Poussin / Stone ground polenta, morel, garden greens, sweet Texas Spring onions, toasted pine nuts

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

DESSERT / Daily-made specialties