winter menu

olives & almonds 5

frites & aioli 6

skillet cornbread, honey butter, charred jalapeño 8

oeufs mayonnaise 8

lentils vinaigrette 9

chopped chicken liver, caramelized onion, dijon, sourdough 10

fried shishito peppers, goat cheese, cilantro 12

fried gulf oysters, leek aioli 13

charred eggplant toast, brown butter, basil, mustard 13

pleasant ridge reserve and salami, house pickles, mustard 16

sardine conserva, toast, mustard, cornichon 15

head on gulf shrimp, marash pepper butter 16

beef tartare, mustard, caper, shallot, frites * 17

french omelette, market salad, parmesan 15

texas wagyu beef burger, comté, lettuce, onion * 17

spinach and basil tagliatelle, gulf shrimp, lemon 18

pork milanese, market salad, lemon 22

pan seared trout, louisiana rice, cucumber sauce 25

coq au vin, potato, leek, turnip 26

pot au feu, braised beef, sausage, horseradish cream, dijon 28

expect variations weekly as market ingredients change

menu is sourced from:

boggy creek farm, milagro farm

dewberry hills 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

please advise your server of any food allergies

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