appetizer
carpaccio au poivre
12
pink, green & black peppercorn crusted rare bison
texas cheese plate
12
artisanal cheeses, house made preserves, syrups & caramelized pecans with fresh baked baguettes
charcuterie
12
selection of house made preserved meats, syrups, pickles & mustard with fresh baked baguettes
the showroom
14
sample plate of texas cheeses, house made charcuterie, pickles & condiments with fresh baked baguettes
antelope tartare
14
free range antelope, quail egg, arugula & frites
grilled gulf shrimp
12
crispy polenta, lemon, herbs, shrimp brodo
roasted beet salad
8
mixed lettuces, goat ricotta, oranges, balsamic
brussels sprouts & lardons
8
golden raisin, mustard, red pepper flake
braised duck wing
5
spicy BBQ, lemon, mustard
cheddar cauliflower bisque
5
duck stock, texas 2 year cheddar, cream
pork belly & hen egg
7
rocket arugula, pork demiglace, black pepper
entree
pork chop & apple
24
heritage red waddle hog, sauteed savoy cabbage, red wine, pink peppercorn
handmade ricotta ravioli
20
sauteed winter vegetables, wilted greens, carrot puree
short ribs & sweet potato gratin
24
bastrop grassfed beef, goat ribs, zucchini & summer squash
chicken fried rabbit
24
gravy smothered greens, cocoa, thyme
pan seared breast of duck
28
roasted pear, mustard greens, port, shallot
venison mignon & pancetta chips
24
shaved fennel, leeks, seasonal greens
fettucini fagioli
14
creamer peas, caramelized onion, texas parmesan
blacken grouper & frites
26
sweet carrot, green onion & orange slaw
wagyu beef burger
14
pomme frites, lettuce, tomato, brioche
stuffed quail & roasted potatoes
20
italian sausage stuffed quail, red leaf lettuce, hakurei turnips, pan ju
goat tenderloin
32
purple cauliflower puree, braised green onion, beet oil
dessert
dark chocolate torte
6
cacao, cayenne, wine sauce
rum cake & coffee ice cream
8
pecan street rum, coffee ice cram
lemon mousse
8
nut brittle, white chocolate
pot de creme
8
caramom, hazelnut, shortbread
:: menu created by chef sonya cote ::
:: our menu is a relfection of what is freshest from our farms in & around austin ::
**a 20% gratuity is added to parties of 6 or more **
:: we support the food revolution :: menu subject to change due to availabilty ::
To contact chef SONYA COTE: