January 16, 17 & 18

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to start:

grilled quail!

 semi-boneless Bandera jumbo quail

served atop arugula salad

with warm vinaigrette of poultry jus

& Texas grapefruit. $13 gf​

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for supper:

o.k. c.f.s.!

Outlaw Kitchens’ chicken fried steak

with Angus strip loin, beefy cream gravy, 

cracked black pepper & mashed potatoes.

Accompanied by buttermilk biscuit & buttered

green beans with sautéed mushrooms & shallots. $35

OR

pappardelle bolognese! 

  House made broad noodles tossed in a rich ragout of mushrooms, soffrito, tomatoes, lentils, parmesan & cream. Accompanied by Continuity Farms’ lettuces dressed in preserved lemon vinaigrette. $28

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for dessert:

crisp profiteroles

filled with lemon pastry cream.

Served with toasted almonds

& fresh blueberry coulis. $12  

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf

 

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with o.k. c.f.s. $55

with pappardelle bolognese $50

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beverage pairings $30

to start: contratto cocktail

with dinner: METZKER FAMILY PINOT NOIR

for dessert: outlaw egg cream liqueur