Dinner Menu

A GULF COAST PRESERVATION KITCHEN

 

chicharrone, zataar, sour cream, curated, chive 5

peanut-jalapeno hummus, pickled sweet peppers 6

buttermilk biscuits, whipped lardo  6

broccoli, chili agriodolce, horseradish  6

crispy potatoes, corn, andouille, boil spice  9

 

mangalista lardo, white bean toasts, herbed salad  8

revival country ham, figs, grade A maple syrup 8

cured plate: head cheese, pepperoni, genoa salami, coppa, chicharrone, whipped lardo, sour cucumber, buttermilk ricotta  17

 

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

Texas watermelon, cherry tomato, roasted corn, french feta, basil, preserved lemon  10

summer squash, heirloom tomato, pole beans, pecans, chills, country ham, tamarind  10

side local lettuces, lemon, extra virgin olive oil  10

 

stuffed summer squash, roasted sweet peppers, louisiana pecans, creamy Texas rice  12

Texas red hot lamb sausage, cheddar grits, sweet peppers, tomato broth  16

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

gulf coast by-catch, harissa, yogurt, savoy, curtido, caramelized lemon  19

44 farms sliced sirloin, hand cut noodles, mushrooms, sour cream, chives  18

glazed pork collar, pole beans, shell peas, corn fritters                                                   19

slow cooked 44 farms short rib, Revival kimchi, shaved cabbage, pickled mushroom  35

 

lemon vanilla panna cotta, cold-brewed espresso  8

buttermilk pie, luxardo gastrique, peaches, cream  8

flourless chocolate cake, chèvre mousse, figs, hibiscus  8