served with cornbread madeleines and traditional garnishes
—
royal osetra reserve, 1 0z.
credence select kaluga, 1 oz.
smoked trout roe, 1 oz.
DINNER SERVICE BEGINS AT 5PM ON WEEKDAYS, 4PM ON SATURDAYS AND SUNDAYS
Pan de Campo
“The State Bread of Texas”
our version of a Texas-style flatbread borne of scarce provisions while on the trail
TX Iberico Ham, summer fruit, caramelized sweet onions, farmer’s cheese, aged balsamic
FOR THE TABLE
Hearth-roasted whole fish
puya chile butter, charred lemon, fine herbs & pickles
Bone-in ribeye a la hofbrau
R-C Ranch wagyu from Bailey’s Prairie, TX. prepared for two and served with twice-baked potato deluxe
Dry-age “sweetwater” whole duck
for two, carolina gold dirty rice, spring greens & fermented chile, game jus
signatures
Steaks
grilled over texas mesquite and post
oak in our custom hearth
—
01. akaushi flat iron*, 8oz.
02. filet mignon*, 8 oz.
03. USDA prime ny strip*, 16 oz.
04. USDA prime ribeye*, 14 oz.
05. TX wagyu picanha*, 12 oz.
+ bone marrow bordelaise, au poivre, sotx chimichurri
WILD GULF SNAPPER
charred pole beans, smoky lemon butter, trout roe
HERITAGE HALF-CHICKEN
cornbread dumplings, wild mushrooms, jimmy nardello peppers, sherry chicken jus
HEARTH roasted Tuna*
rancho gordo gigante beans, pancetta, salsa cruda, allium oil
jagerschnitzel
crispy fried pork rib chop, salad of chicories and house pickles, deviled gribiche
Additions