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Image by Nathan Lindahl

An entire menu built around fire.

Wheat Plant
Venison Crostini


South Texas Quail Sliders

Green slaw, General Tso's Sauce

Nilgai Antelope Street Tacos

Salsa Macha

Hill Country Mushroom Toast

Thyme, whipped ricotta, guajillo honey

Quail Jalapeno Poppers

Spiced cream cheese, black pepper buttermilk ranch

Wild Boar Chops

Beef marrow chimichurri


Green Chili Venison Quesadilla

Pickled red onion, tomatillo salsa

Venison Loin


Outside Skirt Steak

Chili rub, creme fraiche, honey

South Texas Tomahawk Steak

Espresso, horseradish cream

Braised Beef Short Ribs

Red wine, carrots, thyme

Wild Boar Chop

Rosemary, mushroom gravy

Lamb Al Asador

Whole roasted lamb, malbec, sage, rosemary

Beef Tenderloin

Red wine reduction

Wild Boar Tenderloin

Harissa, lemon-mint yogurt



Carrots over open fire


Oak Grilled Vegetables

Red wine vinegar, herbs, lemon

Charred Broccolini 

Burnt lemon, chili flake

Hill Country Salad
Local greens, shaved parmesan, roasted tomatoes

Smashed Yukon Potatoes

Olive tapenade

Roasted Carrots

Orange zest, aged balsamic

Duck Fat Roasted Potatoes

Rosemary, sea salt

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