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Image by Nathan Lindahl

An entire menu built around fire.

Wheat Plant
Venison Crostini

STARTERS

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

Mains

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

SIDES

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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