Lunch
STARTERS
LOCAL BUTTERNUT SQUASH SOUP
toasted pepitas, maple syrup (g) 10
SHISHITO PEPPERS
sautéed shishito peppers, garlic oil, sunflower seeds (g/v) 10
BLACK EYED PEA HUMMUS
texas caviar, local olive oil, flatbread (v/g) 11
CRAB FRITTERS
charred corn, scallion, fresno chili remoulade 12
REDFISH CEVICHE
green apple, tomatillo, avocado, lime (g) 15
- SALADS
- add confit chicken leg 8, add grilled salmon 14
CAESAR SALAD
croutons, white anchovy, parmesan, fried kale (g) 10
SPINACH SALAD
local peach, spiced walnut, bacon, goat cheese, mustard dressing (g) 10
CHARRED BUTTERKIN SQUASH
rutabaga and roasted apple puree, fresh apple, pecans, feta, red shiso (v/g) 12
- MAINS
VEGETABLE FRITTATA
blistered tomato, english peas, caramelized onion, spinach, gruyere (g) 13
CHICKEN SALAD TARTINE
avocado, toasted cashews, tarragon dressing, grilled artisan bread 16
HOUSE CAVATELLI
grilled eggplant, summer squashes, oyster mushroom 19
LOCAL WAGYU BURGER
tomato, lettuce, mayo, cheddar, goodall's fries 18
BLT
slab bacon, garden tomato, duke's mayo, griddled sourdough, goodall's fries 14
WAGYU BAVETTE STEAK
goodall's fries, sauce bordelaise (g) 25
SIDES
MAC & CHEESE
aged cheddar, jalapeño, bacon 8
PAN ROASTED CARROTS
pistachio, crushed herb sauce (v/g) 7
GOODALL'S FRIES
(v/g) 6
*Consuming under-cooked or raw food may increase your risk for foodborne illnesses.
20% gratuity on parties of 5 or more
- (v) items may be prepared vegan upon request
- (g) items may be prepared gluten free upon request
Current menu and prices may vary.