Menu

STARTERS

made for sharing — or not, we won't judge

Bacon Fried Veggies 12

calabrian aioli | bacon | sorghum (CC)

Crispy Bao Sliders 13

pork belly | pickles | oyster sauce | sriracha aioli | cilantro

Corn Dog Fried Okra 12

lemon | sorghum | ranch (★ chef's favorite)

Corn Bread 15

brown butter | pork belly | kimchi | miso apple butter (★ chef's favorite)

Bang Bang Shrimp 15

tempura fried | sweet and spicy aioli | toasted sesame seeds

Chicken Wings 12

6 pc | yuzu kosho buffalo sauce | ranch | crispy rice furikake (CC)

Chicken Fried Fish Tacos 17

koji aioli | sesame honey | asian slaw

Mussels 17

chorizo | albarino | allium | aji amarillo butter | grilled bread (GF)

Salmon Tostada 15

citrus cured | wasabi vinaigrette | smoked ancho aioli (CC) (* may be served raw/undercooked)

SALADS

crisp, bright & garden-fresh — add: grilled chicken 8 | sautéed shrimp 10 | seared salmon 12

Wild Mushroom Salad 14

crisp mix | pickled shallot and cucumber | baby heirloom tomato | charred mushrooms | garlic soy vinaigrette (GF)

Mediterranean Salad 12

curly romaine | crispy "dry-rubbed" chickpea | pickled onions | cucumber | feta | roasted garlic and tahini vinaigrette | cherry tomatoes (GF)

Southwest Salad 14

crisp mix | radish | avocado | cilantro | charred corn | cumin spiced pepitas | chili lime vinaigrette | pickled onions (GF)

SANDWICHES

stacked high, served with fries or a side salad — sub GF bun +3

Duck Banh Mi 18

confit duck | sriracha aioli | pickled veg | cilantro | french baguette (★ chef's favorite)

Double Smash Burger 17

b&b pickle | bacon aioli | new school american | caramelized onion | butter lettuce | brioche bun

Fried Chicken Sandwich 16

alabama white bbq | b&b pickles | slaw | brioche bun (CC)

Grilled Chicken Sandwich 17

charred poblano aioli | provolone | avocado | pickled onion | griddled poblano

Fried Fish Sandwich 21

tempura fried | lemon-caper aioli | pickle & shallot slaw | brioche bun (CC)

LARGE PLATES

the main event — bring an appetite

Half Chicken 25

pan seared | jasmine rice | creamy red curry | seasonal veg (GF) (★ chef's favorite)

Seared Salmon 25

seasonal succotash | bacon | blistered cherry tomatoes | romesco (GF) (* may be served raw/undercooked)

Steak Frites 34

teres major | choice of chimichurri, ginger-scallion, aji amarillo butter (* may be served raw/undercooked)

Rigatoni 23

parma rosa | house hot italian sausage | stracciatella | crispy garlic

Ribeye 60

certified angus beef, 13 oz | purple sweet potato purée | bacon fried veg (CC) (* may be served raw/undercooked)

Thai Basil Rice 21

shrimp | onion | bell pepper | mushroom | thai basil garlic paste (GF)

SIDES

a little something extra

Spicy Garlic Edamame 6

(GF)

Cucumber Salad 5

(GF)

Fries 7

Asian Slaw 5

(GF)

HOURS

LUNCH Mon–Fri 11AM–3PM · DINNER Sun–Thu 3–9PM, Fri–Sat 3–10PM · BRUNCH Sat 11AM–3PM, Sun 10AM–3PM

COCKTAILS

house-made syrups

Smoky Southern Belle 18

redemption bourbon | peach puree | bitters | brown sugar cinnamon syrup (★)

Blues & Basil 18

socorro tequila | agave | lime | fresh blueberries | fresh basil

Lavish Lady 16

condesa gin | lavender syrup | housemade lemonade | club soda

Palomeño 16

tequila | bruleed grapefruit | lime | agave | soda | jalapeño

Be Espressive 16

vodka | fresh espresso | coffee liqueur | brown sugar simple

Coco Mojito 14

mount gay rum | coconut cream | mint | lime | saline

Spiced Crisp 13

mount gay rum | lime juice | spiced apple syrup | dram spice

MOCKTAILS

all of the fun, none of the proof

Orchard Elixir 14

green apple | pineapple | lime | basil | club soda

Lovely Day 14

housemade lemonade | butterfly pea tea & lavender syrup | pineapple

No-groni 12

st. agrestis n/a mocktail

Coco-nojito 10

coco lopez | lime | agave | mint

Sun Tea 9

earl grey tea | brown sugar simple | house made lemonade

BEER

ice-cold & ready when you are

Bottled & Ciders 6: Michelob Ultra · Modelo Especial · Shiner Bock · Bud Light · Austin East Ciders Blood Orange

Draft — Jester King Brewery: Nani (Japanese-style rice lager, 4.8%) 8 · Sasha (Hazy IPA, New England-style) 8 · Mama Luna (OG blonde ale, 5.0%) 8 · Black Metal (Russian imperial stout, 12%) 11

WINE

by the glass or the bottle — no wrong answers (glass / bottle)

SPARKLING: Gratien & Meyer Crémant, Loire Valley FR 12/45 · Mionetto Prosecco, IT 8/28

WHITE: J Vineyards Pinot Gris, CA 10/38 · Ferrari-Carano Pinot Grigio, Friuli IT 11/36 · Justin Sauvignon Blanc, Paso Robles 12/45 · Benziger Chardonnay "Running Wild", CA 12/45 · REX Hill Chardonnay, Willamette Valley Seven Soils OR 16/62 · Estival Sauvignon Blanc, Columbia Valley Washington 14/49 · As One Cru Chardonnay, San Benito CA 15/58 · RARA Riesling, Sonoma County/North Coast CA 48 (bottle) · RARA Gewürztraminer, Redwood Valley/Mendocino CA 56 (bottle)

ROSÉ: Fleur de Prairie, Grenache, FR 11/42 · RARA Melolnade, Sonoma County CA 62 (bottle)

REDS: Erath Resplendent Pinot Noir, OR 13/46 · Cherry Pie Pinot Noir, Monterey CA 12/45 · Barossa Valley GSM, Australia 7/25 · Casadei Mediterraneo GSM, Tuscany IT 15/56 · Paso D'Oro Cabernet Sauvignon, Paso Robles 14/53 · As One Cru Cabernet Sauvignon, CA 17/65 · Lingua Franca Pinot Noir, Willamette Valley OR 82 (bottle) · Orin Swift Bloodlines Cabernet Sauvignon, CA 62 (bottle) · Rombauer Cabernet Sauvignon, CA 89 (bottle) · CRUSH Temptation Tempranillo, Adelaida District Paso Robles 105 (bottle)

★ = Chef's favorites · GF = Gluten Free · CC = prepared in a shared kitchen where contact with gluten may occur · * These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. · Chef Partner Cole Fitzgerald · Executive Sous Chef Phil Varney