TO START

SALMON WONTON, wok charred baby bok choy, Bluebonnet Farms herbs, ginger vinaigrette 3($6283, fresh rosemary with shaved Parmesan - white truffle oil V/GF BROKEN ARROW RANCH QUAIL, bacon wrapped roasted quail, garlic cream, grilled avocado - GF AHI TUNA & AVOCADO, sesame seeds, jicama radish - carrot slaw - GF ATX BRUSCHETTA: Oak Hill Farms grape tomatoes, San Saba pecans, caramelized sweet onions, mango, cucumber on house-made corn bread V/GF 16 8 14

15 9

FROM THE GARDENS

63,&<*5((16, layered chicory, watercress, red Belgian endive from Bluebonnet Farms and -RKQVRQV%DFN\DUG*DUGHQblack pepper croutons, Dijon vinaigrette - VG SPINACH SALAD, orange, shaved fennel, Kalamata olives three acid vinaigrette VG/GF PROSCIUTTO AND MELONgrilled Cantaloupe, crumbled goat cheese, arugula honey rosemary vinaigrette HEIRLOOM TOMATOES, McCall Creek Farms tomato, shaved sweet onion, watercress arugula vinaigrette - VG/GF 10

12

11

SIDES
&KHIV Mac & Cheese, bacon 5 Jalapeno, chili pepper bread crumb topping Poblano - Parmesan creamed spinach - V Heirloom carrots glazed with honey rosemary, cumin GF/VG 7 5 Hand torn pasta with Sicilian sauce Oven roasted red and golden beets goat cheese, garlic V/GF Fall squashes, brown butter sage - GF 4 6

SMALL PLATES
CAST IRON FARM VEGETABLES, roasted corn risotto, avocado tomatillo puree VG/GF SEARED BAY SCALLOPS, grilled Japanese eggplant IURP-RKQVRQV%DFN\DUG*DUGHQ hash brown cake, caramelized onion honey GF GULF BLACK DRUM, mushrooms, apple - jalapeno slaw, yuzu butter GF CINNAMON SMOKED DUCK BREAST, roasted Jenschke Farms butternut squash, caramelized Lightsey Farms pear, truffle scented consomm GF 16 23

18 22

3 COURSE PRIX FIXE

Starter or salad with main course and dessert

39

WITH WINE PAIRING three 3oz pours

55

MAINS
HOUSE-MADE PASTA AMATRICIANA, crushed tomato, bacon, caramelized onion HILL COUNTRY 9(**,( *5,//, garlic and herb marinated portabella mushroom, roasted asparagus, hickory smoked tomatoes, Wateroak Farms Chevre - poblano custard, cumin fry bread V/GF DEWBERRY FARMS CHICKEN BREAST, olive oil poached, shitake mushrooms, sunchokes, fresh cilantro, mild chorizo broth, house-made tomato oregano jam PAN SEARED GULF GROUPER, crispy prosciutto, Fruitful Hills Farms baby carrots, carrot top greens pesto, Parmesan - roasted corn soup - GF GRILLED PRIME RIB EYE, red wine glazed, ERLOLQDEDJILQJHUOLQJSRWDWRHV braised -RKQVRQV%DFN\DUG*DUGHQSwiss chard ($9 prix fixe surcharge) HALF RACK OF LAMB, truffle whipped parsnips, eggplant-chili relish - GF
($12 prix fixe surcharge)

22 25

28

31

34

39

GF Gluten Free | V Vegetarian | VG Vegan

Consuming undercooked or raw food may increase your risk for food borne illness. Executive Chef Scott Mechura
20% gratuity on parties of 5 or more - Split charge of $3