Dinner

SPRING menu

  • wednesday through sunday, 5pm - 10pm
  • expect variations daily as market ingredients change
  • olives & almonds 5
  • skillet cornbread, local organic cornmeal, honey butter 8
  • bruschetta, pleasant ridge reserve, tomato bacon jam, spring onion 11
  • market salad, parmesan, texas olive oil, lemon 12
  • calamari, leek aioli 13
  • beet salad, braised beets, quinoa, chèvre 14
  • ceviche, salmon, tomato, spring onion, lime, cilantro 14
  • gulf shrimp toast, house ricotta, radish, avocado, lemon 15
  • sardine conserva, organic sourdough, mustard, house pickles 15
  • mussels, tomato, fennel, baguette * 16
  • french omelette, bibb lettuce, parmesan 15
  • spinach & basil tagliatelle, fava beans, snap peas, garlic, parmesan, lemon 17
  • tfb cheeseburger, wagyu, slaw, cheddar, french's * 17
  • pork milanese, arugula, radicchio 22
  • steak frites, salsa verde, aioli 24
  • salmon, barton springs mill wheat berries, green bean, squash * 25
  • roast dewberry hills chicken, potato, olive, lemon 28
  • lentils vinaigrette 9
  • frites & aioli 8
  • broccoli, texas olive oil, parmesan, lemon 8
  • roasted sweet potatoes, radish, parsley, mustard 8
  • menu is sourced from:
  • boggy creek farm, dewberry hills farm,
  • barton springs mill, milagro farm, texas olive ranch,
  • k&s seafood, & antonelli’s cheese shop
  • *consuming raw or undercooked meats, poultry, seafood,
  • or eggs may increase the risk of foodborne illnesses.
  • the majority of our menu can be prepared gluten free
  • corkage $20 per bottle/20% gratuity added to parties of 6 or more
  • direct farm sourcing can limit our ability to make substitutions to dishes