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

persimmon, spiced walnut, bacon, goat cheese, mustard dressing (g) 10

BABY ARUGULA SALAD

charred winter squash, local apple, BBQ pecans, sherry apple vinaigrette (v/g) 10

  • 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.