served with cornbread madeleines
and traditional garnishes
—
royal osetra reserve, 1 oz.
credence select kaluga, 1 oz.
imperial golden osetra, 4.4 oz.
Pan de Campo
“The State Bread of Texas”
our version of a Texas-style flatbread borne of scarce provisions while on the trail
— choose from —
01. roasted mushrooms, queso asadero, pea tendrils, chile morita
02. benton’s country ham, summer fruit, caramelized sweet onions, farmer’s cheese, aged balsamic
Live — For the Table — Fired
BONE-IN RIBEYE,
A LA HOFBRAU*
R-C Ranch wagyu from yoakum, tx. twice-baked potato deluxe, chimichurri
fire-roasted
seafood tower
wild gulf shrimp, alaskan king crab, gulf oysters, gulf crab claws, littleneck clams, payday butter
dry-age “sweetwater”
whole duck*
heirloom dirty rice, summer greens with chili, duck jus
signatures
Steaks
grilled over texas mesquite and post
oak in our custom hearth
—
01. filet mignon*, 8 oz.
02. beeman family akaushi ribeye*, 16 oz.
03. beeman family akaushi striploin*, 14 oz.
04. beekman family akaushi flatiron*, 8oz.
+ chimichurri, bérnaise, or bordelaise
CORNBREAD GNOCCHI
sweet corn, wild mushrooms, summer truffle
BARBECUE GULF SHRIMP
pimento cheese grits agnolotti, nola-style bbq sauce
HERITAGE HALF-CHICKEN
cornbread dumplings, wild mushrooms, parmesan, sherry chicken jus
WILD GULF SNAPPER
charred pole beans, smoky lemon butter, trout roe
Akushi flatiron
confit tomato, garden persillade, shaved pickled vegetables
Additions
wood-roasted carrots
butter-whipped potatoes
heirloom blue crab rice
grilled asparagus
fermented chili butter