texas wagyu tartare, sunflower seed porridge, sunchoke, cured egg yolk :::18

gulf crab, corn, fermented chiles, corona beans :::16

sunburst trout, asian pear, smoked roe, buttermilk, garlic chive :::18

spaghetti, fermented serrano, clams, whelks :::16

charred octopus, aguachile, herb flowers, red warty squash :::18

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42


windy meadows chicken, coconut, basil, tomato, green papaya :::34

dry aged duck, stone fruits, creamer peas, chanterelles :::38

ricotta gnocchi, parsnip, pickled onions, benton’s bacon :::28

scallops, fermented kale, maitake, acorn squash :::34

tamarind glazed veal, carrots, honey, coriander, onion agrodolce :::35

vegetable composition :::28


warm apple cake, butterscotch, sour cream, pecan :::10

fig, coconut, shortbread :::10

smoked almond, chocolate, meringue, coffee :::10

banana, chocolate, soy, vanilla :::10

fruit composition :::10

cheese board, jam :::19


chefs :::matt, maggie, brooks, josh
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu