Dinner Menu

A GULF COAST PRESERVATION KITCHEN

 

chicharrone, zataar, sour cream, curated, chive 5

peanut-jalapeno hummus, sour carrots 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

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

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

side local lettuces, lemon, extra virgin olive oil  10

 

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

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

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