Menu

Roasted Carrot Ancho Soup - 10

Topped with spicy pepitas

Wild Organic Arugula Salad - 12

Hill Country pecans, roasted beets and Texas goat cheese with La Rambla olive oil & balsamic drizzle

Tejas Ranch Caesar - 12

"Your New Favorite Hybrid" A cross between Ranch & Caesar. Crispy Masa Croutons, Marinated Tomatoes & Roasted Poblanos

The Steak Knife Wedge - 12

Baby iceberg, slab bacon, house-made gorgonzola walnut dressing and marinated tiny sweet tomatoes

Crispy Lobster Pepper Jack Boudin Balls - 15

with horseradish creole mustard dip

"Bragging Rights" Honey Butter Drop Biscuits - 10

with Slavic bacon butter and cabernet jam

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"Magic Mushroom" (no...not that kind) - 15

Cast iron seared Lion's Mane mushroom topped with uber butter, gorgonzola, roasted garlic & charred lemon

Jumbo Lump Crab Gratin - 16

Jumbo lump crab broiled with red chile garlic butter, asiago & bread crumbs

Warm Peaches & Goat Cheese - 16

Grilled local peaches, vanilla bean honey, San Saba pecans on top of basil goat cheese, with Texas toast

Texas Twinkies - 14

Bacon wrapped jalapenos stuffed with beer sausage and redneck cheddar served with jezebel dip

Chicken Fried Deviled Eggs - 13

With Cajun mayo & hot honey

Bruschetta (Build Your Own) - 13

Balsamic tomato basil, white bean spread, olive artihoke spread, grilled garlic foccacia.

CERTIFIED ANGUS BEEF STEAKS

Eight Ounce Filet Mignon - 59

Center cut and 1800 degree broiled

Fourteen Ounce Ribeye Steak - 59

Well marbled and 1800 degree broiled

Ten Ounce Strip Steak - 37

Topped with gorgonzola, wild mushrooms, roasted garlic and porcini cream

YARD BIRD & FIELD FOWL

Bacon Wrapped Grilled Texas Quail - 34

Stuffed with pulled pork, cream cheese,  candied jalapenos and served with smoked strawberry glaze

Buttermilk "Sous Vide" Fried Chicken Thighs - 29

Taters & gravy, polblano butter beans, dill slaw and a side of honey butter hot sauce. (limited quantities, when it's gone, It's gone!)

SEAFOOD

Sesame Crusted Fried Shrimp - 28

Dill slaw and mango mayo dipping sauce

Grilled Gulf Shrimp - 29

with Hatch chile street corn grits, herb oil & oven roasted tomatoes

Pan Seared Gulf Flounder - 34

Topped with brown butter, blue crab, crawfish tails and capers

HILL COUNTRY FARE

Grilled Pork Tenderloin Medallions - 29

with ginger cinnamon shallot butter, zested honey mustard

Lobster Topped Chicken Fried Ribeye - 42

with green chile cream gravy

Pan Seared Ricotta Gnocchi - 30

Wild Mushrooms, Sundried Tomatoes, Arugula, Artichoke Heart, Porcini Cream & Asiago (Vegetarian)

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