dinner | summer 2017

provisions

  • antonellis' cheese

    leonora
    alp blossom
    deep ellum bleu

  • charcuterie

    prosciutto picante
    duck rillette
    salchichon de vic

 

Food made by people who are passionate about their trade.

leaves + roots

  • 14.00
  • potato pillows + pesto

    sauteed potato gnocchi, herb pesto, house-made ricotta, baby arugula

  • 13.00
  • charred butternut squash

    pomegranate molasses, toasted hazelnut, salt-roasted beet puree

  • 14.00
  • king trumpets

    seared king trumpet mushrooms, grilled butter lettuce, grass from the sea, fried leek crumble, ocean bubbles, misa glaze

  • 14.00
  • chickpea fritters

    burrata cheese, roasted campari tomatoes, wild herb pesto

    **add prosciutto picante for $7


fins + shells

  • 15.00
  • smoked hamachi pipettes

    smoked hamachi, pickled cucumber, tomato raisin, thai chili, coconut + soy vinaigrette

  • 22.00
  • miso scallops

    miso soubise, melted onion, fennel, tarragon

  • 14.00
  • tuna tartare tacos

    albacore, green apple salsa, spicy avocado espuma, iberico lardo, fouille de brick

  • 14.50
  • grilled calamari

    mesquite-grilled calamari, togarashi potatoes, pickled ginger remoulade, blistered padron peppers

 

LOCAL PRODUCE AND MICROGREENS


hooves

  • 14.00
  • pork cubano

    pork butt, prosciutto picante, house-cured pickles, mustard aioli, cheddar espuma

  • 23.00
  • grilled flat iron

    pickled garlic, tallow croutons, bibb lettuce, sweet potato puree, black garlic au jus

  • 28.00
  • braised oxtail

    sauteed gnocchi, wildfire bleu, tomato raisins, orange supremes, red wine au jus

  • 28.00
  • pork short ribs

    grilled duroc short ribs, cauliflower crumble, grilled peaches, lemon verbena, za\'atar

 

feathers + beaks

  • 26.00
  • tx sweet tea-brined chicken

    1/2 bone-in chicken, smoked cabbage, charred scallion, togarashi, blonde gravy laze