Our Chef’s Dinner Menu’s are inspired each week by available seasonal ingredients
CHEF’S MENU
March 7-10, 2024
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WILD-HUNTED NILGAI TARTARE*
Beet Aïoli, Beetroot
WILD-HUNTED TEXAS BOAR
Dijon-White Wine Leeks
LOCKHART QUAIL
Sotol-Dried Cherry-Rhubarb, Pain Purdue
SOUTHWEST FREE-RANGE BISON*
Pear, Bison Bone Broth
BUTTERMILK PIE
Blood Orange, Organic Rye
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ADD-ONS FOR THE TABLE
HOUSE ARTISAN BREAD
House Cultured Butter, Sage Salt
Garden Herb Olive Oil
Quarter Loaf 10
Half Loaf 14
SIMPLE SALAD VINAIGRETTE 16
Butterleaf, House Vinaigrette
GEMISCHTER SALAT 18
Cucumber-Dill, Carrot-Orange,
Potato-Chive, Cabbage Green Goddess
ESCARGOT 18
Garlic, Butter, Parsley, Grill Bread
CROQUETTA 18
Rabbit Fritter, Garden Herb-Chile Aïoli, Carrot
RACLETTE 22
Reading Raclette, Potatoes, Pickles
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PAIRING MENU $60
Pierre Andre Dumas Cremant de Bourgogne, France
Domaine Aimé Blouzard Mâcon Péronne, France
Weingut Brand Pet Nat Rosé Pfalz, Germany
Cochineal High Plains Red, Texas
House Digestif