RAW

SALADS
NEW SCHOOL
EXOTIC
SLABS
SLICES
OLD SCHOOL
SAUCES
BURGERS
PASTA
TASTING MENU
SIDES
Ground to order steak tartare -
in the style of 21 19
Yellowtail - Texas ruby grapefruit, avocado,
Murray River salt, sriracha, Ligurian olive oil 18
Bacon crusted bone marrow and San Diego uni 19
Oysters - Chefs Selection. Half dozen 19
The Palomar / a chopped salad 16
Pea shoots, pea sorbet, country ham,
green goddess dressing 15
Garden Salad 14
Kents Heirloom tomatoes, watermelon, sea salt,
rice wine, Spanish olive oil powder 15
My wedge 15
Teresas watercress and endive Salad 16
vegan style or add goat cheese
44 Farms - Cameron, TX Prime - all cooked over red oak re
Culet 26
Chuck ap 26
Sirloin flap 26
Tri tip 26
240 day dry aged 103 Niman Ranch rib eye 80/inch
Slow roasted bison rib eye 24oz. 36
Akaushi rib eye 28oz. 65
72 hr slow braised short rib 36
Sweetbread and wild mushroom meat pie 19
Slow braised pork jowl in the style of Milanese 19
All served with a variety of breads and sauces from
various nationalities - for two, four or six
Crispy pork belly 19
House cured pastrami 18
Crispy beef tongue 21
18 hour braised crispy pigs head 32
Slow braised beef cheek 13
Selections of Knife charcuterie - Todays Plate 24
pickled vegetables, grilled bread, bacon jam
Bacon Tasting 19
Ham Tasting (David Changs red eye gravy mayo) 21
French onion soup 9
44 Farms let mignon 8oz. 44
45 day dry aged Niman ranch bone in rib eye 28oz. 48
45 day dry aged bone in Niman ranch sirloin 24oz. 60
Rack of Colorado lamb -
mustard garlic and herb crust 48
Whole roast chicken w/ panzenella salad 36
Double cut long bone pork chop 34
2 lb butter poached lobster - out of the shell MP
Bernaise 5
Au Poivre 5
Bordelaise 5
Chimichurri 5
Salsa Verde 5
Salsa Verde French Fries 7
One of Kents Tomatoes, sea salt, olive oil 6
Avocado fries 10
Roasted okra, tomato and bacon 9
Vegetarian collard greens 7
Johnny Mac & Cheese 12
Creamed spinach & roasted shallots 9
Roasted heirloom carrots 8
Something green and in season 9
All served with hand cut fries and tomato salad
The Rib 26
Add foie gras supplement 18
The Magic 16
The Tail End 18
THE OZERSKY 12
Foie gras sliders 36
Oxtail ravioli, parmesan monte, aged balsamic 24 24
Smoke fettucini bolognaise 21
Hand rolled penne with black trufe essence 30
Seven Course Tasting Menu 125
Tasting menu requires participation of entire table
Head cheese & Bacon jam
Salad of pea shoots, pea sorbet and country ham
Braised beef tongue, caramelized onions, arugua,
salsa verde
Blood sausage and sunny side up duck egg
Oxtail ravioli, parmesan monte, aged balsamic
Slow braised pork jowl, in the style of Milanese