Fine Texas

Partridge Inn

8oz Steak with Broccolini, Cippolini Onions, Herb-Roasted Mushrooms, Buttermilk Herb Whipped Potatoes & Red Wine Demi-Glace

Bar Steak

3 House-made Patties with House made Pickles, Bacon Jam, White Cheddar and House-Cut Fries

Six South Sliders

Half Rack of Lamb with Potato Salad, Pickled Vegetables, Collard Greens & Mint Chimichurri

Herb-Seared Lamb Chop

Fresh Fruit

Two Honey Butter Biscuits

Three Cheese Mac

Pimento Cheese Adluh Yellow Grits

Smoked Applewood Bacon

Pesto Salmon and Grits

Mixed Greens, Cucumber, Red Onions, Fried Green Tomato, Deviled Eggs, and Buttermilk Ranch

Southern Fried Chicken Salad

Half a Chicken served on a Waffle with Hot Honey Drizzle

Chicken And Waffles

Two Eggs any Style and a choice of Grits or Home Fries. Smoked Bacon & Chicken Sausage

Mr. Partridge Breakfast

Fried Green Tomato, House Made Pickle, 8595 Sauce with Fries

Pimento Cheeseburger

Three Cheese Mac with Smoked Short Rib and Topped with Breadcrumbs

Beef Short Rib Mac & Cheese

Fried Eggs, Chicken Sausage, Smoked Bacon, White Cheddar 8595 Sauce with a Choice of Grits, Breakfast Potato or Fresh Fruit

Breakfast Biscuit Sandwich

Three Fresh Sliced Cornmeal Breaded Green Tomato served with House Made Pimento Cheese and 8595 Sauce

Fried Green Tomatoes

Belgium Waffle

French Toast

Plain or your choice of Blueberries or Chocolate Chips

Pancake Stack

Two Eggs, your Choice of Bacon, Chicken Sausage, or Ham on White

PI Breakfast Sandwich

Two Poached Eggs, your Choice of Bacon, Sausage, or Ham served on an English Muffin with Hollandaise Sauce, and a side of Home Fries or Grits

Eggs Benedict

10 oz. Ribeye and Two Eggs served with Home Fries, or Grits, Thick Cut Toast, and Jam

Steak and Eggs

In a small bowl, combine coarse kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub this mixture all over the brisket, ensuring it is well coated.

Season the Brisket

Heat olive oil in a large skillet over medium-high heat. Once hot, sear the brisket on all sides until browned, about 5-7 minutes per side.

Sear the Brisket

Transfer the brisket to a slow cooker or smoker. If using a smoker, maintain a temperature of 225°F (107°C).

Prepare for Cooking

Cook the brisket in the slow cooker on low for 10-12 hours, or until it is tender and easily shreds with a fork. If using a smoker, smoke for approximately 10-12 hours at 225°F (107°C).

Slow Cook the Brisket

In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, salt, and black pepper.

Combine Ingredients

Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for about 15-20 minutes until it thickens slightly.

Cook the Sauce

Once cooked, remove the brisket from the slow cooker or smoker and let it rest for 20 minutes. Slice it against the grain.

Slice the Brisket

Serve slices of brisket on a plate with BBQ sauce drizzled on top. Add pickles, sliced onions, and serve with sliced bread or buns.

Assemble the Plates

Beef Brisket

Coarse Kosher Salt

Black Pepper

Garlic Powder

Onion Powder

Smoked Paprika

Cayenne Pepper

Olive Oil

Ketchup

Apple Cider Vinegar

Brown Sugar

Worcestershire Sauce

Mustard

Salt

Pickles

Sliced Onions

Sliced Bread or Buns

Rinse the partridges under cold water and pat them dry with paper towels. Rub the olive oil all over the partridges and season generously with salt and black pepper. Insert the garlic cloves and fresh thyme into the cavity of each bird.

Season the Partridge

In a large skillet over medium-high heat, add a tablespoon of olive oil. When hot, add the partridges and sear for about 3-4 minutes on each side until golden brown.

Sear the Partridge

Peel and chop the carrots and parsnips into bite-sized pieces. Halve the Brussels sprouts and chop the red onions into wedges.

Prepare the Vegetables

In the same skillet used for the partridges, add the chopped carrots, parsnips, red onions, and Brussels sprouts. Sauté for about 5-7 minutes until they start to soften.

Cook the Vegetables

Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Deglaze the Skillet

Add the chicken stock and honey to the skillet. Stir well and bring to a simmer.

Add the Stock and Honey

Return the seared partridges to the skillet, nestling them among the vegetables. Cover the skillet and let it cook on low heat for about 30-35 minutes, until the partridges are cooked through.

Combine Everything

Once cooked, remove the lid and let it rest for a few minutes. Serve the partridges with the vegetable medley and sauce drizzled on top.

Serve

Partridge

Olive oil

Garlic cloves

Fresh thyme

Black pepper

Carrots

Parsnips

Red onions

Brussels sprouts

Chicken stock

Red wine

Honey

Sprinkle the bar steak with salt and black pepper on both sides. Let it sit at room temperature for about 20 minutes.

Season the Steak

Heat olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Sear the Steak

Bring a pot of salted water to a boil. Add the broccolini and blanch for about 2-3 minutes until bright green and tender. Drain and set aside.

Prepare the Broccolini

In the same skillet used for the steak, add a little olive oil if needed and sauté the cippolini onions until they are golden brown and caramelized, about 5-7 minutes.

Sauté the Cippolini Onions

Add the cleaned mushrooms to the skillet and sauté until they are browned and tender, about 5-7 minutes. Season with salt and pepper to taste.

Sauté the Mushrooms

Peel and chop the russet potatoes into equal-sized pieces. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add buttermilk, fresh herbs, salt, and pepper. Mash until smooth and creamy.

Mash the Potatoes

In a saucepan, combine red wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes. Stir in butter and season with salt and pepper to taste.

Make the Demi-Glace

On a plate, place a generous serving of mashed potatoes, top with the seared steak, and arrange the sautéed broccolini, cippolini onions, and mushrooms around. Drizzle with red wine demi-glace before serving.

Assemble the Dish

Broccolini

Cippolini Onions

Mushrooms (preferably cremini or shiitake)

Russet Potatoes

Buttermilk

Fresh Herbs (parsley, chives, thyme)

Red Wine

Beef Stock

Butter

In a large bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined.

Prepare the Patties

Divide the mixture into 6 equal portions and form each portion into a patty about 1 inch thick.

Form Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, leaving the bacon fat in the skillet.

Cook the Bacon

In the same skillet, add the chopped onion and cook until softened, about 5 minutes.

Sauté the Onion

Add the cooked bacon back to the skillet along with brown sugar, apple cider vinegar, and black pepper. Cook for another 5-7 minutes until everything is well combined and caramelized.

Make the Jam

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.

Prepare the Pickling Liquid

Place sliced cucumbers in a jar and pour the hot pickling liquid over them. Add dill and let it cool before sealing the jar. Refrigerate for at least 2 hours.

Pickle the Cucumbers

Cut slider buns in half. Place a cooked patty on the bottom half of each bun, top with a slice of white cheddar cheese, a spoonful of bacon jam, and a few pickle slices.

Assemble the Sliders

Serve the sliders with house-cut fries on the side. Enjoy!

Serve with Fries

ground beef

salt

black pepper

garlic powder

onion powder

bacon

onion

brown sugar

apple cider vinegar

cucumbers

white vinegar

water

sugar

dill

slider buns

white cheddar cheese

house-cut fries

In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Coat the lamb chops with this mixture and allow to marinate for at least 1 hour, preferably overnight.

Marinate the Lamb

Heat a skillet over medium-high heat. Add the marinated lamb chops and sear for about 4-5 minutes on each side, or until they reach your desired level of doneness. Remove from heat and let rest.

Sear the Lamb

Boil baby potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and cool slightly. Cut into halves or quarters.

Cook the Potatoes

In a bowl, combine cooled potatoes, mayonnaise, Dijon mustard, diced red onion, chopped celery, salt, black pepper, and parsley. Mix well and refrigerate until serving.

Mix the Salad

Slice the carrot, cucumber, and red bell pepper into thin strips.

In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil, then pour over the sliced vegetables. Allow to cool and refrigerate for at least 1 hour before serving.

Pickle the Vegetables

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add collard greens, salt, and black pepper. Cook for about 10-15 minutes until tender.

Cook the Greens

In a food processor, combine mint leaves, parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

Blend the Chimichurri

Half rack of lamb

Fresh rosemary

Baby potatoes

Mayonnaise

Dijon mustard

Red onion

Celery

Fresh parsley

Carrot

Cucumber

Red bell pepper

White vinegar

Sugar

Collard greens

Fresh mint leaves

Garlic clove

Red wine vinegar

Thoroughly rinse the strawberries and blueberries under cool running water. Pat dry with a clean towel.