Hot Fried Quail

crispy skate wing, jalapeno gribiche, house pickles, little gem lettuce, & comeback sauce, served with hand-cut fries

Skate Fish Sandwich

broccoli salad, B&B pickles, southern bun, hand-cut fries

Barbecue Chicken

green chilis, billy's sister's honey butter

Cast Iron Cornbread

farm egg noodles, wild boar ragu, house-made ricotta

Wild Boar Lasagna

ratatouille, braised okra, chimichurri, squash blossom

Red Snapper

herbs, shaved vegetables, manchego, champagne black truffle vinaigrette

Fancy Greens

blue crab, candied bacon, crispy country ham, pickled okra, pickled shrimp, smoked paprika

Assorted Deviled Eggs

Texas beef chili, beef bacon, longhorn cheddar, pickled jalapeños

Bowl of Red

chocolate hazelnut icing, saloon-made nutella, coffee ice cream, candied orange

Texas Sheet Cake

ricotta stuffed girasoli, creamed corn, blistered shishito, cilantro, hot sauce mayo, cotija

Street Corn Ravioli

musk melon, Benton's country ham, grilled cucumber, fried bread, smoked paprika vinaigrette, basil, mint

Heirloom Tomato Salad

whiskey-brined, loaded potato pave, charred broccolini, mustard jus

Bone-In Pork Chop

sweet corn mousse, blue corn crumble, blueberry compote, toasted meringue, lime

Sweet Corn Semifreddo

squid ink noodles, preserved meyer lemon, fried capers, nasturtium

Shrimp Linguine

jalapeño cheddar hot link, crawfish & shrimp boudin, served with caraway sauerkraut, IPA mustard and house made pickles

Dueling Sausages

sweet potato roll, tangy slaw, comeback sauce

Crispy Oyster Sliders

vanilla pound cake, peanut butter ice cream, strawberry jam, meringue, Balcones brimstone flambé

PB&J Baked Texas

cucumber aguachile, pickled fresnos, avocado crema, mint, basil

Shrimp Ceviche*

smoked peanut romesco, preserved lemon, fermented chili, garlic chips, cipollini onions

Charred Broccolini

8oz black angus, blue crab, roasted asparagus, smoked cherry tomato & bearnaise sauce

Prime Filet Oscar

heirloom cherry tomatoes, cilantro, cotija, tajin

Creamed Corn

egg yolk, juniper, dried cherries, fried shallots, ciabatta

Texas Venison Tartare*

peach, saloon-made chili crisp, aioli, mint

Bluefin Tuna Crudo*

In a bowl, soak the quail in buttermilk for at least 1 hour, preferably overnight.

Prepare the Quail

In a separate bowl, mix together the flour, cornstarch, cayenne pepper, paprika, salt, and black pepper.

Prepare the Coating

In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Remove the quail from the buttermilk and allow excess to drip off. Dredge each quail in the flour mixture, ensuring they are well coated.

Coat the Quail

Carefully place the coated quail into the hot oil and fry for about 4-5 minutes, or until golden brown. Remove and drain on paper towels.

Fry the Quail

In a bowl, combine shredded cabbage, shredded carrot, and mayonnaise. Mix well to combine and season with salt and pepper to taste.

Prepare the Slaw

Prepare biscuit mix according to package instructions, adding diced pickles to the dough. Bake as directed.

Make the Pickle Biscuit

Mix mayonnaise with ranch seasoning in a small bowl to create the ranch sauce.

Prepare the Ranch Sauce

Serve the hot fried quail with cabbage slaw, pickle biscuits, and ranch sauce on the side.

Serve

Quail

Buttermilk

All-purpose flour

Cornstarch

Cayenne pepper

Paprika

Salt

Black pepper

Vegetable oil

Cabbage

Carrot

Mayonnaise

Pickles

Biscuit mix

Ranch seasoning

Dredge the skate wing in flour, dip into beaten eggs, and then coat with cornmeal.

Coat the Skate Wing

Heat vegetable oil in a frying pan over medium-high heat. Fry the coated skate wing for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Skate Wing

In a bowl, mix mayonnaise, Dijon mustard, capers, diced jalapenos, chopped parsley, and lemon juice until well combined.

Prepare Jalapeno Gribiche

In another bowl, combine mayonnaise, ketchup, Worcestershire sauce, hot sauce, garlic powder, and paprika. Mix well.

Prepare Comeback Sauce

Cut the russet potatoes into fries and soak them in cold water for 30 minutes. Drain and dry them thoroughly. Heat vegetable oil in a deep fryer or pot. Fry the potatoes in batches until golden brown and crispy. Season with salt to taste.

Cut and Fry the Potatoes

On a toasted bun, place a piece of fried skate wing. Top with jalapeno gribiche, house pickles, and little gem lettuce. Drizzle with comeback sauce before closing the sandwich.

Build the Sandwich

Skate wing

Cornmeal

Eggs

Little gem lettuce

House pickles

Dijon mustard

Capers

Jalapenos, diced

Chopped fresh parsley

Lemon juice

Ketchup

Worcestershire sauce

Hot sauce

Garlic powder

Russet potatoes

Preheat your grill to medium-high heat. Rub the chicken thighs with olive oil, salt, and black pepper.

Prepare the Chicken

Place the chicken on the grill and cook for about 6-7 minutes per side. Brush with barbecue sauce during the last few minutes of cooking.

Grill the Chicken

In a large bowl, combine broccoli florets, dried cranberries, sunflower seeds, and chopped red onion.

Mix the Salad

In a separate bowl, mix mayonnaise, apple cider vinegar, and sugar. Pour over the salad and toss to combine.

Prepare the Dressing

In a pot, combine sliced cucumbers, white vinegar, sugar, salt, and dill weed. Bring to a boil and then let simmer for 15 minutes.

Prepare the Pickles

Allow the pickles to cool and then transfer to a jar. Refrigerate for at least 24 hours before serving.

Cool and Store

Wash and cut the russet potatoes into fries. Soak in cold water for 30 minutes to remove excess starch.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot. Fry the potatoes in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt.

Fry the Potatoes

Chicken thighs

Barbecue sauce

Olive oil

Broccoli florets

Dried cranberries

Sunflower seeds

Red onion, chopped

Apple cider vinegar

Sugar

Cucumbers, sliced

White vinegar

Dill weed

Buns

Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it heats. This helps create a crispy crust on the cornbread.

Preheat Oven and Prepare Skillet

In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of sugar (optional for sweetness).

Mix Dry Ingredients

In a separate bowl, whisk together 2 eggs, 1 1/4 cups of buttermilk, and 1/4 cup of melted unsalted butter or vegetable oil.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over mix.

Combine Wet and Dry Ingredients

Fold in one small can (about 4 oz) of diced green chilis, drained. Mix until evenly distributed throughout the batter.

Add Green Chilis

Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 1 tablespoon of butter to the skillet and swirl to coat the bottom and sides evenly.

Prepare the Hot Skillet

Pour the cornbread batter into the hot, buttered skillet. Use a spatula to spread it evenly if needed.

Add Batter

Place the skillet back in the oven and bake for about 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake

Remove skillet from the oven and let the cornbread cool for at least 10 minutes before serving.

Cool

In a small bowl, mix together 1/2 cup of softened unsalted butter, 2 tablespoons of honey, and a pinch of salt. Adjust honey to taste.

Combine Ingredients

Serve the honey butter alongside the warm green chili cornbread, allowing guests to spread a generous amount on each slice.

Yellow cornmeal

Baking powder

Milk

Butter, melted

Green chilis, diced

Unsalted butter, softened

Honey

Stir in tomato paste, crushed tomatoes, and red wine. Season with salt and pepper. Simmer for about 30 minutes, until the sauce thickens.

Prepare the Wild Boar Ragu

Repeat the layering process with another 4 sheets of noodles, remaining ricotta, ragu, and Parmesan. Finish with a final layer of noodles topped with the remaining ragu and Parmesan cheese.

Assemble the Lasagna

Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh chopped basil before serving.

Bake the Lasagna

Farm egg noodles

Wild boar meat, ground

Onion, chopped

Garlic, minced

Carrot, grated

Celery, chopped

Tomato paste

Crushed tomatoes

Red wine

House-made ricotta cheese

Parmesan cheese, grated

Fresh basil, chopped

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add diced onion, garlic, red bell pepper, zucchini, and eggplant. Sauté for about 10 minutes until vegetables are soft, then add salt and black pepper. Cook for another 5 minutes and set aside.

Prepare the Ratatouille

In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add okra and cook for 5 minutes until slightly tender. Add salt and a splash of water, cover, and let simmer for 10 minutes. Set aside.

Braised Okra

Season red snapper fillets with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the fillets for about 4-5 minutes on each side until golden and cooked through. Remove from heat.

Cook the Red Snapper

In a blender or food processor, combine parsley, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and adjust seasoning to taste.

Prepare the Chimichurri Sauce

On each plate, place a generous scoop of ratatouille, top with the cooked red snapper, arrange braised okra on the side, and garnish with chimichurri sauce and fresh squash blossoms.