SAMPLE MENU
SUMMER '24
small plates
Sweet Potatoes Rescaldos
sweet potatoes roasted in embers with arugula, pistachios, benne seeds, and a miso-lemon vinaigrette
Cabbage, “KFC Edition”
pan roasted cabbage, topped with pecans, crème fraîche,and the Colonel’s secret herbs & spices
rillettes and whipped pistachio ricotta
Barton Springs Mill Grits
fried cheddar-jalapeño grit cakes w/ Smokesmith pulled pork
rillettes and whipped pistachio ricotta
Artisan Romaine Salad
lighly grilled romaine, dressed with creamy garden vinaigrette, bleu cheese and heirloom tomatoes
Adam’s Gift
pork spare ribs, fried chicharron-style and served w/ house made hot sauce and lemons
Lamb Meatballs
grilled lamb meatballs set atop a bright salsa cremosa, topped with cilantro and queso fresco
Beef Tartar
MTX eye of round tartar, dressed traditionally with chives and a 65C egg yolk; smoked oyster aioli
Black Pepper Biscuits
Back by popular demand, served with molasses butter
entree
Flat Iron Steak
a bistro classic: grilled flat iron, served with a gorgonzola cream, salsa verde, and steak frites
Broken Arrow Ranch Nilgai
8 oz korean-spiced antelope leg filet w/ pecan pesto and bread & butter pickled shallots
Smoked Beef Rib
a beef ‘dino’ rib w/ jalapeno-shallot salsa, serves 2-3 depending on how hungry y’all are
Scallops & Corn
decadent risotto with sweet corn cream, pancetta, smoked chiles, and topped w/ three seared diver scallops
Maple Leaf Duck Breast
red chile glazed with orange braised fennel