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Charcuterie & Burrata Board
Chef’s selection of cured meats, burrata, seasonal jam, stone ground mustard and crostinis.
16 (Serves 1 to 2) 24 (Serves 2 to 4)
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Foundry Shrimp – 18
Choose Hollandaise or Diablo sauce
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Shrimp Ceviche – 10
Shrimp, tomato, onion, cilantro, olive, serrano, lime.
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Crispy Tuna Poke Tacos – 16
Crispy tacos filled with ahi tuna and compressed watermelon cubes in a ginger/pomegranate ponzu sauce.
Escargot Puffs (6) – 18
Escargot and crimini mushrooms nestled in a puff pastry cup and sauced with Pernod garlic butter.
Fried Mac ‘n’ Cheese Croquettes – 12
Served with our smoked cheddar, Shiner Bock and bacon queso.
Lamb Kabobs – 15
Grilled ground lamb with fresh herbs, olives and spices, basted in a balsamic Cholula reduction.
Pork Belly Sliders (2) – 8
House cured and smoked pork belly, orange ginger barbecue sauce, house pickles and garlic aioli on a King’s Hawaiian roll.
Crab Cakes – 18
Three lump crabmeat cakes served with our jalapeño tartar sauce.
Fried Oyster Nachos – 15
Deep fried oysters, chipotle mayo and pineapple pico de gallo served on blue corn tortilla wedges.
Scallops & Arancini – 18
Seared scallops, leek and corn risotto arancini, served with a saffron lime beurre blanc.
Alligator Bites – 15
Bite size cubes of alligator tail, breaded and deep fried with our jalapeño tartar sauce.
Ranchero Empanadas – 13
Shredded smoked brisket and BBQ sauce fills our deep fried house made empanadas
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Optional gluten-free cauliflower pizza crust – Add 3
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House Smoked Salmon – 16
Italian Sausage – 15
Spinach Artichoke – 15
Classic Marguerita – 12
Pizza Parillada – 25
Ribeye, onions, avocado, queso caribe,
and cilantro crema on a black bean base.
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Chipotle Chicken Pizza – 16
Pork Lover’s – 15
Pepperoni and Cheese – 13
Shrimp Cilantro Pesto – 18
Buffalo Chicken Pizza – 16
Buffalo ranch sauce, fried chicken bites, arugula,
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Extra Toppings – Add 2
Mushrooms, pepperoni, Italian sausage, artichoke, spinach, basil, caramelized onions, cherry tomatoes, extra cheese.
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Soup of the Day – Cup – 4 Bowl – 8
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Pear & Fenn el Salad – 13
Shaved pear and fennel, red lentils, arugula, and
candied walnuts tossed in a red wine vinaigrette.
With grilled Chicken – 18
Roasted Beet Salad – 12
Roasted beets, feta cheese and orange slices tossed
with arugula, kale, spinach and harissa vinaigrette.
Classic Romaine Caesar Salad – 7
With grilled Chicken – 12 With seared Ahi Tuna – 15
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Curried Baby Berg Salad – 10
Two wedges of baby iceberg lettuce, bacon crumble,
bleu cheese, cherry tomatoes, and toasted pumpkin
seeds with our house made curry dressing.
Mixed Green Salad – 7
Cherry tomatoes, artichoke hearts, balsamic vinaigrette.
Grilled Romaine Caesar Salad – 9
With grilled Chicken – 14 With seared Ahi Tuna – 17
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These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
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Tomahawk Ribeye Steak (32oz.) – 70
Cowboy Cut Ribeye Steak (21oz.) – 50
Double Bone-in Pork Chop (14oz.) – 24
Served with roasted apple sauce.
Rack of Lamb (16oz.) – 38 Half Rack – 24
Served with our rosemary demi-glace.
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Prime Ribeye Steak (18oz.) – 55
Certified Angus Ribeye (16oz.) – 40
Chicken Fried Tenderloin (8oz.) – 40
Beef Tenderloin
(8oz.) – 40 (5oz.) – 28
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Add a Lobster Tail (5oz.) with bearnaise sauce –15
Meats above are paired with roasted red pepper and mushroom scalloped potatoes, and grilled asparagus.
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Specialty Sides for Meats (above)
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Charred Brussels Sprouts
Mesquite Smoked Sea Salt Chips
Fried Green Tomatoes with Jalapeño Tartar Sauce
Buttery Leek Whipped Potatoes
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Gnocchi in Cilantro Pecan Pesto
Tempura Fried Asparagus with Sesame Aioli
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Substitute for scalloped potatoes or asparagus – 3 Add – 7
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Ask your server about daily meat and seafood specials.
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Miso Sea Bass – 42
Served over green coconut curry black grain rice with peas and mint, and topped with a sweet Thai chili sauce.
Black Drum Etouffée – 28
Fresh from the Gulf Coast, smothered in crawfish étouffée, and served on a bed of dirty rice.
Herb Crusted Salmon – 24
Mushrooms, red peppers and zucchini farro risotto topped with a dill yogurt sauce.
Huitlacoche Tenderloin – 45
Two 5oz. tenderloin medallions with huitlacoche and tequila cream sauce over mushroom and roasted corn risotto.
Texas Quail – 35
Texas quail (2) with red lentils and roasted apple, thyme butternut squash purée and shredded Brussels sprouts, drizzled with a Gochujang demi-glace.
Seared Iberico Pork “Pluma” – 40
Guajillo honey sauce. Served over gnocchi tossed with roasted red peppers, arugula, and cilantro pecan pesto.
Smoked Organic Cornish Hen – 24
Buttery leek whipped potatoes, grilled red chimichurri zucchini, and a cilantro lemon au jus.
Grilled Chicken Breast – 18
Served with a mushroom cauliflower rice, grilled red chimichurri zucchini, and rosemary lemon butter.
Chipotle Chicken Linguini Alfredo – 16
Marinated chicken with house made linguini in a chipotle Alfredo sauce.
Duck Mole Callejera – 40
Seared duck breast over pea and carrot orzotto, topped with Oaxacan red mole sauce, shoestring sweet potatoes.
Gulf Shrimp Carbonara – 22
Substitute Chicken – 17
Served over house made linguini with carbonara sauce and our own thick cut bacon.
Lobster & Chanterelle Risotto – 32
Lobster (5oz.), leeks, roasted corn and chanterelle mushrooms sautéed in a creamy saffron risotto.
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Soft Drinks – 2.5
Coke, Diet Coke, Sprite and Dr. Pepper
Iced Tea & Juices – 2.5
Tea, Lemonade, Fruit Punch, Cranberry Juice
Fresh Coffee – 2.5
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*Bottled Water – 3.5
Ask for Acqua Panna, Fiji or Pellegrino.
*Hot Tea – 3.5
Select from a fine variety in our tea caddy.
*French Press Coffee – 3.5
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*Bottled Water, Hot Tea and French Press Coffee are single servings only.
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