menu
Starters
Escargot | 22
6 Escargot in garlic shallot herb butter topped with a crispy panko parmesan crust. Served with toasted baguette
Shrimp & Grits | 19
3 Fresh U-10 shrimp wrapped in applewood bacon with a slice of jalapeno. Served over rich cheddar grits with house-made mango pineapple sauce
Brisket-Stuffed Jalapeños | 18
4 Jalapeños stuffed with smoked brisket and cream cheese, wrapped in applewood bacon served with our house-made sauce
Pork Meatballs | 15
5 Dry-Aged Duroc Pork meatballs in a mushroom marsala sauce and finished with fresh parsley. Served with toasted baguette
Crab & Lobster Cakes | 20
4 Fried crab & lobster cakes on top of a bed of locally sourced Kott Valley Farms baby greens. Topped with a roasted corn succotash and charred shallot remoulade
Calamari | 18
Lightly fried, topped with shaved parmesan and served with roasted red pepper coulis, pesto aioli & charred lemon
Crispy Garlic Cheese Curds | 14
Garlic breaded Wisconsin white cheese curds served with house-made pesto and sweet chili sauce
Morel Arancini | 22
4 crispy risotto balls infused with earthy morel mushrooms, fried to a golden finish and served with a bright lemon thyme aioli for a fresh, herbaceous contrast
Salads
All lettuce locally sourced from Kott Valley Farms.
House Salad | 12
Crisp mixed greens, spiced pecans, dried cranberries, mandarin oranges and feta.
Wedge Salad | 12
Crisp wedge of iceberg lettuce, grape tomatoes, red onions, bacon and Maytag blue cheese
Beet Salad | 12
(Seasonal) Roasted beets with baby arugula, shaved red onion, candied walnuts, blueberry Wensleydale, & white balsamic orange vinaigrette
Classic Caesar | 12
Crisp romaine hearts and sourdough croutons tossed with our house-made dressing
Roasted Butternut Squash | 12
Roasted butternut squash tossed with mixed greens, topped with shallots, bacon, parmesan crisps & served with spiced parmesan dressing.
French Onion Soup | 12
Caramelized onions, beef stock topped with house-made crouton and gratinéed gruyere
Pasta
Lasagna | 43
House-made pasta with rich Wagyu short rib ragù, pancetta, beef cheeks, and bone marrow, finished with a velvety Parmesan béchamel.
From the Sea
Jumbo Gulf Coast Shrimp | 38
Grilled or fried shrimp served with asparagus and risotto
Seared Jumbo Scallops * | 58
Fresh Ocean scallops seared and served with asparagus, au gratin potatoes and a pinot gris butter sauce
Wild Caught Salmon * | 40
Seared and served with sautéed broccolini, mashed potato and a zesty peach and coconut cream sauce
Bacon Herb Crusted Halibut | 48
Baked Alaskan halibut with lobster fennel cream sauce. Served with parmesan risotto and broccolini
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Hand-Cut Steaks
We are proud to be the only steakhouse to serve USDA Prime beef that is born, raised, and processed by generational cattle ranchers in Mason, Texas. This beef is truly the finest that the Hill Country has to offer.
Served grilled to your taste with garlic mashed potato and seasonal vegetables
12 oz. Sirloin | 45
12 ounces of "Baseball Cut" Sirloin
12 oz. New York Strip | 50
12 ounces of center-cut New York Strip
14 oz. Ribeye | 59
14 ounces of center-cut Ribeye
8 oz. Filet Mignon | 62
8 ounces of center-cut Prime Filet Mignon
Add-Ons
Au Poivre Sauce | 8
Blue Cheese Butter | 7
Wild Mushroom Medley | 9
Maker's Mark Bourbon Cream Sauce | 8
Sautéed Onions | 6
Toasted Marrow Bone Butter | 12
Akaushi marrow bone stuffed with marrow, whipped cultured butter, black garlic, thyme and chives. Garnished with onion sprouts
Favorites
Prime Rib * | 56
USDA Prime 16 oz. of prime rib. Served with choice of two sides, horseradish cream and au jus. Limited quantity nightly
Surf & Turf * | 58
12 oz. NY Strip. Served with bacon wrapped jalapeño shrimp, baked potato and broccolini
Pork Chop * | 42
20 oz. Dry-Aged Duroc bone-in chop served with garlic mashed potatoes, broccolini and pear compote
Chicken Fried Steak | 32
Prime NY Strip battered and fried crisp. Served with garlic mashed potatoes, seasonal vegetables, and homemade peppered gravy
Grilled Texas Quail * | 34
Local Texas Quail with apricot bourbon glacè served with risotto and baby carrots
Herb Roasted Chicken Au Jus | 27
Half-chicken seasoned with fresh herbs, garlic mashed potatoes, seasonal vegetables and a whole grain mustard jus
Sides
Risotto | 9
Baked Mac & Cheese | 7
Sautéed Spinach | 8
Baked Potato | 7
Cheesy Heirloom Grits | 8
French Fries | 7
Seasonal Vegetables | 5
Garlic Mashed Potato | 5
Brussels Sprouts | 9
Sweet Potato Fries | 6
Broccolini | 7
Asparagus | 8
Sautéed Baby Carrots | 8
20% gratuity added to parties of 5 or more.
