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First
Red & Green Grape Salad, Champagne Vinaigrette, Ricotta Salata 7
Warm Market Salad, Basil Oil, Pecorino 8
Goat Cheese Panna Cotta, Roasted and Pickled Beets, Parsley Jus 11
Bone Marrow Service, Condiments, Smoked Ciabatta Toast Points 19
Wood Roasted Mussels, Confit Cherry Tomatoes, Lone Star Beer, Salsa Verde 12
Pepperoni Pizza 9
Butternut Squash Ravioli, Pear Vinaigrette, Arugula, Amaretto Cookies 11
Bucatini Gulf Crab Carbonara, Local Peppers, Pancetta 12
Second
Braised Short Rib, Agrodolce Swiss Chard, Salsify Arrosto 23
Sauteed Triple Tail, White Beans, Asiago Broth, Quick Pickled Carrots 22
Texas Wild Boar Ragu, Pappardelle, Creamy Ricotta 17
Grilled Porchetta, Charred Jalapeno Pesto, Olive Oil Mash, Lemon Mostarda 22
Brown Butter Gnocchi, Roasted Mushrooms, Finger Chili, Arugula 12
Spaghetti and Meatballs XL, Fontina Cheese, Tomato Gravy 18
Seared Scallops, Parsley Risotto, Baked Lemon Vinaigrette 22
Desserts 8
Caramel Turtle Affogato, Salted Caramel Gelato, Espresso Chocolate, Candied Pecans
Chocolate Pecan Torte, Buttermilk Gelato, Spicy Pecans
Pear Crostata, Maple Gelato, Texas Rum Raisins
Pistachio Pound Cake, Sweetened Mascarpone, Sour Cherries, Grappa
Chef de Cuisine: Justin Basye |
