The new spring menus are here!
We’re thrilled about our new spring menus. This is our biggest overhaul to date, but we have kept some of our most popular items (don’t worry, fried chicken-lovers). There are more vegetarian options, more seafood options, and a wide selection of smaller plates to share. I highly recommend getting a few of our smaller plates to share and then an entree to split. That way you get to try more!
- BLT Bread Salad: This is a Panzanella, or “bread salad,” a style originated in Italy. This salad doesn’t strictly adhere to the definitions of a panzanella inasmuch as it uses bacon and sherry vinaigrette, but it does use the same basic structure, and it’s delicious.
- Lamb Belly Wraps: This is a delicious dish with a lot of hard work behind it. There is a lot to say about getting sustainably raised, delicious cuts of beef and lamb in Texas. After a lot of experimentation and working with different cuts, we’ve sourced some incredible lamb belly (think pork belly) from Niman Ranch. Paired with a pitim (Israeli cous cous) salad, fresh herbs, and honey-parsley dressing, this is a truly unique and incredible dish.
- Harissa Lamb Tartare: If you’ve never had harissa, the North African spice paste, you are in for a treat. It goes wonderfully with lamb heart, thin-sliced, tender, and delicious (from Black Hill Ranch). I use a little yoghurt and bread to make a delicious bite.
- Two of my favorite veggie dishes (and I’m a heavy-duty meat eater) on this menu are the pickled local vegetable plate and the beet salad. It’s a real treat to get a visit from Scott Snodgrass a few times a week and get in the best produce that Texas farmers have to offer. These dishes make great use of local produce.
A lot of time, research, and experimentation that went into this menu. I would be proud to put any of these dishes along side any dish in the country. What’s more, we’ve priced these dishes so that you can visit us a few times a week instead of just on a special occasion. Chef Benjy Mason,sous chefs Mark Decker and Victor Hughes, and the whole kitchen staff have done a fantastic job of putting together our best menu yet. Please come in and enjoy!