1. Food

dinner menu
02 .0 4 . 1 5
s m a ll
EXECUTIVE CHEF Joseph Stayshich
CHEF DE CUISINE Geoff Hundt
SOUS CHEF Bacon Keaton
large
10
PISTACHIO CRUSTED GOAT CHEESE
pita chips + cranberry jam
CAULIFLOWER VELOUTE
blue cheese + herbs
CRUNCHY CHICKEN
nut crusted + potato gratin
+ whole grain honey mustard
18
RICOTTA GNOCCHI
butternut squash + grilled rapini
+ brown butter + grana padana cheese
16
SAFFRON RISOTTO
scallops + shrimp + chorizo+ soffrito
26
HAY SMOKED DUCK
soba noodles + soy milk-ramen broth
+ mushrooms + bok choy
24
WOOD GRILLED TEXAS STRIP GF
yukon gold mash + grilled broccolini
+ black garlic butter
36
10
COLA BRAISED BERKSHIRE PORK SHANK GF
smoked jalapeno grits + braised greens + peanuts
25
12
SAKE KASU SALMON
sweet potato + wild mushrooms + rapini +
bacon-konbu broth + miso mustard
25
10
PAN SEARED GULF TILEFISH
mushroom risotto + celery + tomato + soffrito
28
5/7
10
CRISPY CHICKEN
korean red chili + blue cheese + pickled vegetables
ASIAN SALAD
grilled chicken + wontons + cashews
9
SMOKED SALMON SASHIMI GF
butternut + daikon + herbs + peanuts
+ fish sauce vinaigrette
13
CARAMELIZED BRUSSELS SPROUTS
soy vinaigrette + peanuts + bonito
GF
ANTIPASTO
salami + kale + mozzarella + piquillo peppers
+ olives + farro + red wine vinaigrette
CRISPY TOFU
shiitakes + cauliflower + 5 spiced walnuts
SEMOLINA CRUSTED CALAMARI
lime + ginger-scallion aioli
12
10
BBQ GULF SHRIMP
winter cabbage slaw + herbs + red pepper bbq sauce
v eg g i es
BEET SALAD GF
gita’s greens + orange blossom vinaigrette
+ green apples + goat cheese
8
KALE CAESAR SALAD
miso-caesar + grapefruit
+ crunchy seeds + ricotta salata
8
VEGETARIAN FRITO PIE GF
butternut-quinoa chili + goat cheese
8
w o o d ov e n p i z z a
WHITE
bechamel + farm egg + mozzarella + cured lemon
+ salsa verde + feta cheese
16
GRILLED CHICKEN
tomato sauce + mozzarella + rapini + gremolata
16
WILD MUSHROOM
taleggio + pickled cranberries + rosemary
16
SALUMI
piquillo peppers + olive + mozzarella + arugula
16
CHORIZO
sundried tomato sambal + goat cheese + basil
+ fennel pollen
16
LOCAL MARKET FIND
CANE SY RUP GLAZED SUNCHOKES
goat cheese + hazelnuts + chives
8
LIMITED RELEASE BEER
BISHOP’S BARREL #8
whiskey barrel aged russian imperial stout
11
lo ca l
d ra f t
beer
Oasis Brewery
“London Homesick”
+ english/texas session
+ refreshing finish 8
b ot to m s
up
The Danger Zone
old forester bourbon
+ house ginger honey
+ hoppy beer
+ orange essence 9.5
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES.
There is risk associated with consuming raw oysters or any raw animal protein. If you
have chronic illness of the liver, stomach, or blood, or have immune disorders, you are
at greatest risk of illness from raw oysters and should eat oysters fully cooked. If you
are unsure of your risk, consult your physician.
CHEF’S SPECIALS
GF
GLUTEN-FREE
Karbach Brewery
“Barn Burner”
+ crisp citrus
+ efervescent ale 7
3B Hot Totty
barrel aged buffalo trace
+ grilled vanilla bean
+ clove + cinnamon
+ nutmeg-brown sugar 13