Our Chef’s Dinner Menu is inspired each week by available seasonal ingredients
SAMPLE CHEF’S MENU
Winter 2025 $125
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WILD-HUNTED NILGAI TARTARE*
Crème Fraîche, Black Lentil ‘Caviar’, Potato
QUAIL
Blood Orange, Wild Boar Lardon
LOCAL MUSHROOM
Quenelle, Herb Mushroom Consommé
TEXAS WILD BOAR
Pâté en Croûte, Dijon Cream
SOUTHWEST FREE-RANGE BISON*
Local Pear, Demi-Glace
APPLE FRITTER
Our Apples, Burnt Thyme Caramel, Cream
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WEEKLY CHANGING WINE & COCKTAIL PAIRING MENU $50-$75
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SEASONAL A LA CARTE MENU
Apéritifs
House Artisan Bread
Whipped Cultured Butter, Sage Salt, Herb Garlic Confit
Quarter Loaf 12/Half Loaf 16
Croquettes 16
Local Mushroom, Truffled Aioli
Salade Vinaigrette 16/20
Butterleaf, Dijon Vinaigrette
Gemischter Salat 18
Cucumber-Dill, Carrot-Orange, Beet-Pecan
Tarte Flambée 20
Onion, Bacon, Crème Fraîche
Reading Raclette 22
Yukon Gold Potato, Cornichon, Grill Bread
Wild-Hunted Nilgai Tartare* 28
Crème Fraîche, Potato, Black Lentil Caviar
Wild Caught Gulf Shrimp 32
Smoked Paprika, Brava
Plats
Ancient Grain Spaetzle 30
Leek Soubise, Parmigiano-Reggiano
Local Mushroom Risotto 34
Eryngii, Lions Mane, Oyster Mushroom, Sherry
Scallopini 34
Charred Endive, Caper Beurre Blanc
Crispy Trout 36
Artichoke, Lemon
Mesquite Grilled Steak* 46
Texas Akaushi Beef, Sauce au Poivre Vert,
Fried Yukon Gold Potatoes
Dessert
Mousse au Chocolat Semi-Freddo 16
Ganache, Strawberry
Vegan Chai Custard 16
Blood Orange, Coconut Cream
Toshi’s Date Pudding 16
Rum Caramel, Fresh Cream
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