The menu

Sourdough baked in the oak oven, butter churned in house, sea salt.

Grilled over embers with smoked paprika romesco and salsa verde.

Hill Country trout smoked over pecan, creme fraiche, grilled sourdough.

Twice cooked in beef tallow, black garlic aioli, rye salt.

Little gem, rye crumb, aged parmesan, anchovy dressing.

Forty five day dry aged, finished with bone marrow butter.

Brined overnight, grilled slow, served with your choice of sauce.

Twelve hours over oak, pickled mustard seed, charred onion.

Berkshire chop, apple mostarda, sage brown butter.

Gulf snapper, charred lemon, herb oil, serves two.

Whole head buried in the coals, tahini, dukkah, pomegranate.

Chili crisp, lemon, toasted almond.

Baked to order in a cast iron pan, honey butter.

Cotija, lime, ancho butter.

Crushed, roasted hard, rosemary salt.

Dark on top, barely set in the middle, sea salt.

Texas pecans, bourbon caramel, creme fraiche.

Rye, demerara, smoked under oak at the table.

Blanco tequila, charred lime, ancho salt.

Rotating local pour. Ask us what is on.