Dinner

November

  • wednesday through sunday, 5pm - 10pm
  • expect variations daily as market ingredients change
  • frites & aioli 8
  • french breakfast radishes, butter, house bread 9
  • lentils vinaigrette 9
  • barton springs mill cornbread 11
  • market salad, parmesan, texas olive oil, lemon 12
  • root vegetable salad, leafy greens, walnuts 13
  • chicken liver, onion, balsamic, arugula, house croutons * 15
  • conserva, house pickles, sourdough toast, whole grain mustard 15
  • proscuitto, mozzarella, mustard, pickles, bread, olives & almonds 19
  • french omelette, bibb lettuce, parmesan 15
  • TFB cheeseburger, wagyu, slaw, cheddar, french's * 17
  • tagliatelle alla cacio e pepe 17
  • pork milanese, arugula, radicchio*
  • steak-frites, red wine jus, aioli * 24
  • almond-crusted salmon, leek puree, bok choy, green beans * 26
  • coq au vin, risotto, black pearl onion * 28
  • braised short rib, broccoli, mushrooms * 30
  • roasted sweet potatoes, eggplant, sweet peppers 12
  • macaroni and cheese 8
  • our menu is sourced from:
  • boggy creek farm, eden east, milagro farm, dewberry hills farm,

  • texas olive ranch, quality 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