Dinner

june 26

  • wednesday through sunday, 5pm - 10pm
  • expect variations daily as market ingredients change
  • olives & almonds 5
  • skillet cornbread, local organic cornmeal, honey butter 8
  • summer squash & zucchini toast, house made ricotta, lemon 10
  • market salad, parmesan, texas olive oil, lemon 12
  • chilled cucumber soup, avocado, mint, basil 12
  • fried calamari, leek aioli * 14
  • ceviche, salmon, tomato, red onion, cilantro, lime, jalapeño * 14
  • watermelon salad, tomato, granny smith apple, arugula, sweet chili vinaigrette, feta 15
  • tomato salad, heirloom, peach, mint, mustard green, red wine vinaigrette 15
  • sardine conserva, organic sourdough, mustard, house pickles * 15
  • TFB cheeseburger, wagyu, slaw, cheddar, french’s * 17
  • pork milanese, arugula, radicchio 22
  • steak-frites, salsa verde, aioli * 24
  • salmon, barton springs mills organic wheat berries, succotash * 26
  • roast dewberry hills chicken, ratatouille * 28
  • frites & aioli 8
  • roasted carrots, sesame seed, red pepper, crème fraiche 8
  • lentils vinaigrette 8
  • summer vegetable medley 10
  • tonight’s 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