DINNER MENU
Charcuterie & Burrata Board
Chefʼs selection of cured meats, burrata, seasonal jam, stone ground mustard and crostinis.
16 ( Serves 1to 2) 24 ( Serves 2 to 4)
Foundry Shrimp – 18
(Choose Hollandaise or Diablo sauce)
Shrimp Ceviche – 10
(Shrimp, tomato, onion, cilantro, olive, serrano, lime)
Crispy Tuna Poke Tacos – 16
Crispy tacos filled with ahi tuna and compressed watermelon cubes in a ginger/pomegranate ponzu sauce.
Duck Confit Sopes – 15
Blue corn sopes topped with black beans, duck confit, cilantro crema, mole negro and queso fresco.
Fried Mac‘n’ Cheese Croquettes – 12
Served with our Dos Equis, bacon and smoked cheddar queso.
Lamb Kabobs – 15
Grilled ground lamb with fresh herbs, olives and spices, basted in a balsamic Cholula reduction.
Fried Frog Legs – 15
Lightly battered frog legs, deep fried and served with our creamy tartar sauce.
Crab Cakes – 18
Three lump crabmeat cakes served with our tangy rémoulade 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 bacon lime beurre blanc.
Fried Green Tomato & Crab Salad – 15
Lump crab meat, roasted corn, red pepper, and green curry coconut cream on fried green tomatoes with lemon aioli.
Ranchero Empanadas – 13
Shredded smoked brisket and BBQ sauce fills our deep fried house made empanadas.
Optional gluten-free cauliflower pizza crust – Add 3
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.
Chipotle Chicken Pizza – 16
Pork Lover’s – 15
Pepperoni and Cheese – 13
Shrimp Pepita Pesto – 18
Buffalo Chicken Pizza – 16
Buffalo ranch sauce, fried chicken bites, arugula, carrots, celery, pickles. Drizzled with cilantro crema.
Extra Toppings – Add 2
Mushrooms, pepperoni, Italian sausage, artichoke, spinach, basil, caramelized onions, cherry tomatoes, extra cheese.
Apple Fennel Salad – 13
Apple and fennel vinaigrette, grilled green beans, julienned apple and lentils over an arugula mix.
Roasted Beet Salad – 9
Roasted beets, feta cheese and orange slices tossed with arugula, kale, spinach and a harissa vinaigrette.
Classic Romaine Caesar Salad – 7
With grilled Chicken – 11 With seared Ahi Tuna – 15
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 and balsamic vinaigrette.
Grilled Romaine Caesar Salad – 9
With grilled Chicken – 13 With seared Ahi Tuna – 17
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.
Tomahawk Ribeye Steak (32oz.) – 70 Cowboy Cut Ribeye Steak (21oz.) – 50
*Double Bone-in Pork Chop (14 oz.) – 24 VealTomahawk Steak (14 oz.) – 50
*Rack of Lamb (16 oz.) – 38 Half Rack – 24
Prime Ribeye Steak (18oz.) – 55 Certified Angus Ribeye (16oz.) – 40 Bison Ribeye Steak (16oz.) – 60
Beef Tenderloin (8oz.) – 40 (5oz.) – 30
Add a Lobster Tail (5oz.) with bearnaise sauce -15
*Pork Chops served with roasted apple sauce. *Lamb Racks served with our red chimichurri.
Meats above are paired with roasted red pepper and mushroom scalloped potatoes, and grilled asparagus.
Specialty Sides for Meats (above)
Charred Brussels Sprouts
Yucca Fries with Spicy Garlic Aioli
Fried Green Tomatoes with Lemon Aioli
Buttery Leek Whipped Potatoes
Roasted Cauliflower
Gnocchi in Cilantro Pecan Pesto
Tempura Fried Asparagus with Sesame Aioli
Grilled Red Chimichurri Zucchini
Substitute for scalloped potatoes or asparagus – 3 Add – 7
Ask your server about daily meat and seafood specials.
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 Trio – 36
A tenderloin filet (5oz.), one Texas quail and two Gulf shrimp drizzled with a sweet jalapeño chili glaze. Served on a bed of roasted corn polenta and grilled green beans.
Seared Iberico Pork “Pluma” – 40
Guajillo honey sauce. Served over gnocchi tossed with roasted red peppers, arugula, and cilantro pecan pesto.
Smoked Cornish Game Hen – 22
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 Fettuccini Alfredo – 15
Marinated chicken with house made fettuccini in a chipotle Alfredo sauce.
Pasta Primavera – 15
Squash, spinach and cherry tomatoes sautéed and tossed with tagliatelle in our marinara sauce.
Gulf Shrimp Carbonara – 22 Substitute Chicken – 17
Served over house made linguini with carbonara sauce and our own thick cut bacon.
Southwest Shrimp Pesto – 22 Substitute Chicken – 17
Served over house made linguini with a cilantro pecan pesto sauce.
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
*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
*Bottled Water, Hot Tea and French Press Coffee are single servings only.