Dinner Menu

A GULF COAST PRESERVATION KITCHEN

 

chicharrone, zataar, sour cream, curated, chive 5

crispy corn nuts, thyme, paprika 5

peanut-jalapeno hummus, sour carrots 6

buttermilk biscuits, whipped lardo  6

broccoli, chili agriodolce, horseradish  6

crispy potatoes, corn, andouille, boil spice  8

 

revival red wattle coppa, green peanut oil, aged cheddar  8

american whiskey pate, luxardo gastrique, toast  8

cured plate: head cheese, pepperoni, genoa salami, country ham, chicharrone, whipped lardo, sour cucumber, buttermilk ricotta  15

 

local lettuces, smoked ham, may tag cheese, yard egg, herbs, egg yolk dressing  10

pickled shrimp, texas peaches, avocado, qeuso fresco, serrano, smoked paprika  14

heirloom squash, cherry tomato, cabbages, peanut hummus, local honey  9

smoked gulf by-catch, cantaloupe, cucumber, cilantro, chile, lime  10

side local lettuces, lemon, extra virgin olive oil  5

 

smoked lamb sausage, heirloom grits, mustard green jus, crisp onion  15

roasted pastured half-chicken, sweet potato, thyme, caramelized lemon  18

gulf coast by-catch, harissa, yogurt, savoy, curtido, caramelized lemon  18

44 farms sliced sirloin, hand cut noodles, mushrooms, sour cream, chives  16

20 oz 44 farms beef strip loin, spring vegetable kimchi, miso butter  45

 

lemon vanilla panna cotta, cold-brewed espresso  8

buttermilk pie, luxardo gastrique, peaches, cream  8

peanut cake, tamarind, sesame, coconut, orange blossom, cream  8

cheese: teahive cheddar, marmalade, wisconsin gouda, houston honey  8