Seasonal & Inspired

Fire-kissed beets from Willow Creek Farm, creamy burrata, toasted pistachios, and a drizzle of aged balsamic from our cellar.

Tender tentacles kissed by oak smoke, served over romesco, crispy fingerlings, and preserved lemon. A Mediterranean accent with Texas fire.

Foraged chanterelles and hen-of-the-woods on grilled levain, Gruyere fonduta, fresh thyme, and a drizzle of truffle oil.

Wild-caught Pacific halibut, crisp skin, over a bed of saffron risotto with English peas, preserved lemon, and brown butter.

Twelve-hour braised short rib over creamy polenta, roasted root vegetables, red wine jus, and gremolata. Comfort elevated.

Double-cut Berkshire pork, brined and grilled over pecan wood. Apple-cider gastrique, roasted fennel, and sage brown butter.

Carnaroli rice, slow-stirred with whatever the land offers this week. Currently: roasted butternut squash, brown butter, crispy sage, Parmigiano.

Flourless Valrhona chocolate torte, smoked cherry compote, creme fraiche, and edible gold leaf. Dense, decadent, decisive.

Rustic pastry filled with Hill Country peaches, vanilla bean mascarpone, and a scoop of bourbon-pecan ice cream.

Barrel-aged gin, Campari, sweet vermouth, with a copper-smoked orange twist. Bold, bitter, beautiful.

Prosecco, elderflower liqueur, fresh pear juice, and a dash of cardamom bitters. Light, effervescent, seasonal.

Mezcal, blackberry shrub, lime, activated charcoal, and a sprig of fresh basil. Dark, smoky, unexpected.