Tonight’s highlights
Smoked short rib
Cherry bark, charred onion jam, potato pave
$38
Heirloom carrot salad
Labneh, dukkah, citrus vinaigrette
$16
Burnt honey panna cotta
Black sesame, poached pear
$14
Chef Lena Ortiz
Trained in Lyon, rooted in Central Texas. The menu changes when the fields change—never for novelty alone. We buy whole animals, break them down in-house, and build stocks that carry depth you can’t fake.
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