Entrées & Sides

Dry-aged over post oak, chimichurri, grilled onions, carved tableside (44 Farms Prime)

Oak-smoked center cut, horseradish cream, au jus, fresh rolls (Texas Angus)

California-cut tri-tip, garlic salt rub, salsa roja, pinto beans

Spatchcocked heritage bird, green chile sauce, grilled lime (Windy Meadows Family Farm)

2" thick chop, peach mostarda, charred scallion (Richardson Farms heritage pork)

Hill Country lamb, mint salsa verde, grilled lemon (Fredericksburg lamb)

Traditional Hill Country preparation, cumin, oregano, lime (West Texas ranches)

House-ground Wagyu, jalapeño cheddar, house mustard (44 Farms Wagyu trim)

On the half-shell, lemon butter, capers, parsley (Port Aransas day boats)

Jumbo Gulf shrimp, Cajun spice, remoulade, charred lemon (Galveston Bay)

Gulf flounder, brown butter, almonds, lemon, capers (Texas Gulf)

Jumbo lump Texas blue crab, Old Bay aioli, micro greens (Matagorda Bay)

Cornmeal-crusted oysters, French bread, remoulade, pickles, hot sauce (San Antonio Bay)

Gulf shrimp, tasso ham, stone-ground grits, red-eye gravy (Texas Gulf shrimp)

Fresh caught amberjack, salsa verde, grilled vegetables (Gulf of Mexico)

Gulf seafood stew with shrimp, crab, fish, mussels in tomato broth (Mixed Gulf catch)

Slow-braised, smoked ham hock, pot likker

Fresh sweet corn, roasted jalapeño, cream, cotija

Yukon gold, bacon, cheddar, chive, sour cream

Market vegetables, olive oil, sea salt, herbs (Johnson's Backyard Garden)

Honey butter, jalapeño, served in the skillet

Cream cheese stuffed, wrapped in bacon, grilled

Romaine, pepita crumble, cotija, creamy jalapeño dressing