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Intros

KIMCHI MEATBALLS - 13.0

Beef + Pork Meatballs – Kimchi Aioli – Garlic Chili Oil – Micro Herbs

WHIPPED GOAT - 13.5

Goat Cheese – Roasted Garlic EVOO – Pumpkin Seeds – Roasted Red Peppers – Shishitos – Texas Gremolata – House Made Naan
– Add Crudite +6.50

CHARCUTERIE - 25.0

Selection of Cured Meats – Cheeses – Grain Mustard – Pickled Farm Vegetables -Local Preserves – Seasonal Texas Fruit – Sourdough

TZATZIKI CHICKEN MEATBALLS - 12.5

House Ground Chicken Meatballs – House Marinara – Crumbled Feta – Dilll – Sourdough

SZECHUAN SHORT RIBS - 16.5

Crispy Wagyu Short Ribs – Szechuan Reduction – Sesame Seeds

ROASTED CAULIFLOWER - 9.25

Lemon Pepper – Texas Gremolata – House Ranch

P.E.I. MUSSELS - 16.75

White Wine – Garlic – Shallot – Butter – Herbs – Grilled Baguette

CRISPY ARTICHOKES - 10.5

Lightly Fried Artichokes – Lemon Dill Aioli – Parmesan

FRITTO MISTO - 17.75

Crispy Calamari – Bay Scallop – Sea Bass – Feta – Shishitos – Roasted Peppadew Peppers – House Marinara – Lemon

GOLDEN SKINS - 13.0

Crispy Fried Petite Gold Potatoes – Horseradish Whipped Potatoes – CremeFriache – Aged Cheddar – Thick Bacon – Chives

YELLOWFIN TUNA POKE - 20.5

Marinated Yellowfin Tuna – Cucumber – Toasted Edamame – Yuzu Avocado -Miso Aioli – Micro Herbs

BUBBLES + FRITES

Bottle of Jenn’s Favorite Bubbles + Big Bowl of Fries to Share - 36.5

Greens + Bowls

Add Chicken 8.5 – Add Salmon Filet 12.5

CITRUS + GOLDEN BEET SALAD - 17.0

Golden Beets – Seasonal Citrus – Grapes – Organic Arugula – Local Goat Cheese – Balsamic Reduction – Pistachio – Meyer Lemon Vinaigrette

WINTER CEASAR - 17.75

Chicken Breast – Brussels – Lacinato Kale – Manchego – Garlic Butter Croutons – Toasted Marcona Almonds – Caesar Vinaigrette
– Served Warm

WEDGELESS STEAK SALAD - 19.75

4oz Wagyu Flat Iron – Chef’s Mixed Greens – Bleu Cheese – Shaved Carrots – Purple Onions – Marinated Cherry Tomatoes – Grilled Shishitos – Thick Chunky Bacon – Bleu Cheese Vinaigrette

SHRIMP + AVOCADO SALAD - 21.25

Marinated Shrimp – Grilled Little Gem – Avocado – Marinated Cherry Tomatoes – Sweet Corn – Queso Fresco – Sherry Vinaigrette

Carnivore

STEAK FRITES - 33.25

Wagyu Flat Iron – Maitre D Butter – Shoestring Fries

8oz TENDERLOIN

Maitre D Butter – Butter Braised Carrots – Crispy Marble Potatoes – Manchego
– PRIME 48.75
– WAGYU 58.75

THE CHEESEBURGER - 18.75

Smash Patties – American Cheese – Bacon – Tomato Jam – Caramelized Onions – Pickles – Worcestershire Aioli – Brioche Bun

STEAK SANDWICH - 19.75

Tenderloin – Aged White Cheddar – Caramelized Onions – Chef’s Mixed Greens – Garlic-Pepper Aioli – Hoagie

DOUBLE CHOP - 39.5

Hot Honey Glaze Double Bone Pork Chop – Hot Honey Brussells Sprouts + Bacon

BONE-IN BEEF RIB - 49.25

Slow Roasted Beef Rib – Truffle Whipped Potatoes – Garlic Green Beans -Red Wine Mushroom Demi Glace

ROTATING TACOS - 18.5

Three of Chef’s Favorite Tacos – Changes Every Monday

SHORT RIB EMPANADAS - 29.5

Braised Beef Short Rib – Aged White Cheddar – Chipotle Aioli – Pickled Onion -Paired with Napa Slaw

The Wagyu Experience Board

7oz STRIP + 6oz FILET - 95.0 (For Two)

Paired with Truffle Whipped Potatoes – Chili Crisp Reduction

POULTRY + FISH + PASTA

SKINNY TUSCAN - 22.75

Angel Hair – Roasted Garlic – Peppadew Peppers – Capers – Artichokes – Lemon Zest – Ricotta Salata – Add Chicken 8.5 – Add Salmon Filet 12.5 – Add Shrimp 12

BAY OF FUNDY SALMON - 30.25

Dill Marinated Salmon – Crispy Marble Potatoes – Garlic Green Beans

SWEET CHILI SHRIMP - 26.75

Sweet Chili Basted Jumbo Shrimp – Edamame Fried Rice – Sea Bean Salad

MACADAMIA NUT CRUSTED SEA BASS - 37.5

Okinawa Sweet Potato Mash – Mango Pico – Beurre Blanc

BISON BOLOGNESE - 29.25

Linguini – Ground Bison Marinara – Wild Mushrooms – Parmesan

TOGARASHI TUNA - 35.25

Seared Ahi Tuna Togarashi – Avocado – Edamame Fried Rice – Sweet Chili Sesame Vinaigrette

CRISPY RED BIRDS - 19.5

House Seasoned Fried Chicken Tenders – Dips – Big Pile of Fries

ASIAGO CHICKEN - 26.5

8oz Seared Redbird Chicken Breast – Truffle Whipped Potatoes – Garlic Green Beans – Asiago Cream Sauce

JUMBO LUMP CRAB CAKE - 39.5

Remoulade – Roasted Asparagus – Napa Slaw – Lemon Zest

CHICKEN + MUSHROOM FARFALLE - 25.75

Grilled Chicken – Herb Roasted Mushrooms – Farfalle Pasta – Mornay Cream Sauce

Sides

MAC N CHEESE + CHIVE + BACON - 9.25

BUTTER BRAISED CARROTS - 7.25

GARLIC GREEN BEANS - 7.25

CRISPY MARBLE POTATOES - 8.25

TRUFFLE WHIPPED POTATOES - 8.25

HOT HONEY BRUSSELS + BACON - 9.25

SIMPLY A SALAD - 8.50

TONY ZAMORA - EXECUTIVE CHEF

Gluten Free

Gluten is present in our kitchen, cross-contamination may occur.

Vegetarian

20% Gratuity added to parties of 6 or more.
*Please be mindful that consuming raw or undercooked meats of any kind may increase your risk of food illness.