Dinner

winter menu

  • wednesday through sunday, 5pm - 10pm
  • expect variations daily as market ingredients change
  • olives & almonds 5
  • skillet cornbread, local organic cornmeal, honey butter, charred jalapeño 8
  • chicken liver toast, caramelized onion, dijon 10
  • market salad, red wine vinaigrette, parmesan 12
  • fried gulf oysters, leek aioli 13
  • beet salad, roasted & pickled beets, quinoa, chèvre 14
  • butternut squash, maplebrook mozzarella, pesto, pumpkin seeds 15
  • pleasant ridge reserve and salami, house pickles, mustard 16
  • beef tartare, dijon, caper, shallot, frites * 17
  • gulf shrimp toast, house ricotta, radish, avocado, lemon 15
  • french omelette, bibb lettuce, parmesan 15
  • tfb cheeseburger, wagyu, slaw, cheddar, french's * 17
  • buckwheat and arborio risotto, roasted cauliflower, kale, sweet potato 20
  • pork milanese, bibb lettuce, radicchio 22
  • roast dewberry hills chicken, potato, leek, olive, lemon 24
  • steak frites, salsa verde, aioli
  • pompano, parsnip purée, broccoli, cauliflower, kale * 24
  • house pappardelle, gulf shrimp, kale, cream, white wine, parmesan 25
  • lentils vinaigrette 9
  • frites & aioli 8
  • broccoli, garlic, texas olive oil, parmesan 8
  • rosasted brussels sprouts, garlic, 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