Seasonal cooking.
Made to be shared.

Creamy burrata, peak-season tomatoes, basil oil, toasted sourdough.

Flash-fried with chili, maple, toasted almonds, and lemon.

Wood-fired flatbread with whipped ricotta, roasted garlic, and oregano.

Blistered peppers with flaky sea salt and lemon aioli.

Half chicken, garden herbs, pan jus, buttered greens.

Crisp-skinned salmon, lemon beurre blanc, crisp potatoes, seasonal greens.

Arborio rice, roasted mushrooms, parmesan, and fresh thyme.

Wood-grilled hanger steak, chimichurri, and crispy rosemary potatoes.

Twice-cooked, rosemary salt, roasted garlic aioli.

Whatever the market gives us, roasted with olive oil and herbs.

Little gems, shallot vinaigrette, shaved parmesan.

Warm from the oven, with honey butter.

Bittersweet chocolate, crisp shell, crème fraîche, flaky sea salt.

Soft-set cream with macerated berries.

Warm fruit, oat crumble, vanilla ice cream.

Fresh-squeezed, mint, just sweet enough.

Brewed by the pitcher, poured over ice.

Chilled bottle, 750 ml.

Single or double shot.

Rotating tap from an Austin brewery.

Red or white, poured by the glass.