
DINNER MENU
dinner
DINNER MENU
Sunday - Wednesday 5PM- 9pm
Thursday - Saturday 5PM - 10PM
RESERVATIONS ARE HIGHLY RECOMMENDED. PARTIES LARGER THAN 7 guests must call to reserve.
OUR MENU CHANGES DAILY DUE TO SEASONALITY AND MARKET AVAILABILITY. WHILE THIS MENU IS A GOOD REFLECTION OF OUR CURRENT OFFERINGS, NOT ALL ITEMS MAY BE AVAILABLE ON A GIVEN EVENING.
TO START
HOUSEMADE FOCACCIA | 14
whipped ricotta, hot honey, crispy mortadella
RED GEM + HERB SALAD | 18
caramelized peach, cucumber, tomato, sunchoke dauphine crouton, white balsamic peach vinaigrette GF | VEG
HEIRLOOM TOMATO AND BURATTA | 18
balsamic, mint GF | VEG
SHAREABLES
CRISPY POTATOES | 14
salt and vinegar aioli VEG
MOROCCAN LAMB MEATBALLS | 15
tomato sauce, house pita, green olives
SAFFRON BRUSSELS SPROUTS | 18
saffron hollandaise espuma, sourdough pangrattato, lemon & dill
SUNFLOWER SEED RISOTTO | 26
smoked lardons, mascarpone, fried basil
SMOKED RED PRAWN | 28
brown butter, cultured cream, green apple and savoy slaw, old bay and cheddar cracker
TO FOLLOW
GARDEN SUMMER SQUASH | 26
fresno sunflower sauce, arugula, lemon citronette, sunflower shoots & seeds smoked olive oil V VEG GF DF
FILET POMMES FRITES* | 60
duck fat potato pavé, charred spring onions, classic béarnaise sauce
SMOKED PORKCHOP* | 42
cheddar grits, charred tomatoes, pickled mustard seeds, ancho glaze GF
DUCK BREAST* | 48
yellow curry, green apple vermouth glaze, charred carrots, pomegranate DF GF
HALIBUT* | 52
local garden zhough, beurre blanc, roe, chive, sea salt GF
OAK-FIRED SHORT RIB* | 48
guajillo ancho braised, tallow fried Texas toast, vine tomatoes, pickled onion & serrano
CRISPY CHICKEN BREAST* | 42
chestnut bisque, mushroom, fig and fresno salsa GF
KIDS MENU
FRUIT CUP | 8
daily selection of seasonal fresh fruit
THE LITTLE ONES PASTA | 14
butter / butter and cheese
CHICKEN AND FRIES* | 18
house sauces
DESSERT
PISTACHIO RICOTTA TART | 12
pistachio cream, ricotta, sponge, pistachio ice cream
CHOCOLATE NOSTALGIA | 16
espresso chocolate cake, chocolate mousse, whipped salted caramel ganache, roasted hazelnuts
OLIVE OIL CAKE | 12
caramelized white chocolate sauce, pistachio ice cream
WILDFLOWER PANNA COTA | 13
local wildflowers honey, fenugreek, caramel honeycomb, sea salt GF
SEASONAL GELATO - 2 Scoops | 6
GF
SEASONAL SORBET - 2 scoops | 8
seasonal fruit and pomegranate molasses GF
AFTER DINNER BEVERAGES
ESPRESSO MARTINI | 22
belvedere, st. george coffee liqueur, licor 43, frangelico, vanilla syrup, espresso
CARAJILLO | 16
licor 43, espresso
SMOKED OLD FASHIONED | 21
nine banded straight bourbon whiskey, angostura bitters, orange
SIPPERS
MILAM & GREEN SINGLE BARREL BOURBON | 19
WILLETT RYE WHISKEY | 31
DON JULIO 1942 TEQUILA | 45
EL TESORO ANEJO TEQUILA |30
RON ZACAPA NO. 23 RUM | 18
DIGESTIF
FERNET BRANCA | 11
DISARONNO | 11
AMARO MONTENEGRO| 14
LIMONCELLO | 11
GRAND MARNIER CUVEE LOUIS-ALEXANDER | 20
BAILEY’S | 10
FRANGELICO | 11
DESSERT WINE
COSTAROSA | LOMBARDY ITALY |14
CANTEGRIL SAUTERNES | BORDEAUX FRANCE | 17
ALVEAR PX SOLERA | MONTILLA SPAIN | 19
CHURCHILL’S TAWNY 10 YR PORTO | PORTUGAL | 25
LA SPINETTA MOSCATO D’ASTI | PIEDMONT, ITALY | 19
COFFEE
ESPRESSO | SINGLE 3 | DOUBLE 4
LATTÉ or CAPPUCINO| 6
lavender or vanilla-cinnamon syrup | +1; oat milk, almond milk, or coconut milk | +1
WINES
BRUT | Chandon, California
Glass 19 | Bottle 76
BRUT ROSÉ | Chandon, California
Glass 19 | Bottle 76
CHENIN BLANC | David Finlayson, South Africa
Glass 17 | Bottle 68
GRUNER VELTLINER | Grrrr, Austria
Glass 14 | Bottle 56
SAUVIGNON BLANC | Arona, New Zealand
Glass 15 | Bottle 60
CHARDONNAY | Thevenet & Fils, Burgundy
Glass 18 | Bottle 72
ROSE | Whispering Angel Rose, Provence, France
Glass 15 | Bottle 60
PINOT NOIR | Skyside, Monterey County, California
Glass 16 | Bottle 64
RHONE BLEND | David Givaudan “La Bete”, France
Glass 15 | Bottle 60
CAB SAUVIGNON | Altocedro, Argentina
Glass 17 | Bottle 68
CAMP LUCY'S VINEYARD - MALBEC | 2019 Bending Branch
Glass 14 | Bottle 44
CAMP LUCY'S VINEYARD - LUCY'S RESERVE | 2020 Bending Branch
Glass 12 | Bottle 38
CAMP LUCY'S VINEYARD - PETIT VERDOT | 2020 Bending Branch
Glass 13 | Bottle 42
SIGNATURE COCKTAILS
LADY HANCOCK | 17
dripping springs vodka, lillet blanc, lemon, luxardo cherry, fresh basil, prosecco
NUTTY BROWN | 22
pecan infused nine banded bourbon, vanilla-cinnamon, chocolate, orange
THE BOURBONIST | 17
treaty oak day drinker bourbon, earl grey tea, lemon, honeysuckle liqueur, housemade bourbonist mix
FLYING NORTH | 25
milam & green rye whiskey, sweet vermouth, maple, black walnut
ABBEY HOUSE GARDEN | 16
plymouth gin, st. germaine, creme de violette, lemon
FLYING SOUTH | 25
casa dragones tequila, apple juice, louis-alexandre grand marnier, lime, sparkling cider
LUCY GOOSIE | 18
hendricks gin, lemon, agave, apple cider
FOLKLORE | 18
el tesoro reposado, creme de cassis, apple cider, lemon
ALPACA MY BAGS | 19
plantation white rum, myers dark rum, mint, lime, fernet branca menta, ginger ale
MR. KIEM’S PIMMS | 20
pimms #1, plymouth gin, lemon, fernet branca menta, basil, blackberry, ginger ale
MULETIDE GREETINGS | 20
dripping springs vodka, lime, pomegranate, agave, ginger beer
MADAM MARLENE | 22
milam & greene triple cask bourbon, frangelico, bailieys, vanilla-cinnamon, espresso
BEERS
REAL ALE BREWING CRUZER KOLSCH BLONDE ALE | 8
AUSTIN BEERWORKS BLOODWORK ORANGE IPA | 8
TWISTED X AUSTIN LAGER | 8
TWISTED X PITMASTER PILSNER | 8
LIVE OAK HEFEWEIZEN | 8
MICHELOB ULTRA | 8
DOS EQUIS LAGER | 8
**These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness