House mozzarella, tomato, roasted garlic basil pesto & arugula ~ 12

NUMBA SIX SANDWICH

VANILLA CRÈME BRÛLÉE

VANILLA ICE-CREAM

Avocado, spinach, chipotle hollandaise ~ 16

HILLSIDE BENNY

Citrus poached shrimp, lemon & cocktail sauce ~ 18

SHRIMP COCKTAIL

Veggies, spinach, capers, shallot, garlic, parmesan ~ 18. Add shrimp +6

SUMMER PAPPARDELLE

Fontina, aged white cheddar, bread crumbs ~ 16

MAC & CHEESE

RASPBERRY CHOCOLATE POT DE CREME

Fig, caramelized onion, balsamic reduction ~ 7

GOAT CHEESE TARTINE

Yogurt, fresh seasonal fruit, local wildflower honey ~ 12

HOUSE GRANOLA & YOGURT

MALT VINEGAR HAND CUT FRIES

White wine, local fresh herbs, garlic, butter, roasted focaccia ~ 16

STEAMED MUSSELS

2 farm eggs* any style, fresh local greens, blistered tomatoes, toast + your choice of: Bacon, sausage, or avocado ~ 16

BIG BREKKIE

Texas grass fed beef or house made veggie burger + cheese + fries ~ 10

BURGER & FRIES

Local sprouts, avocado, fried green tomatoes, garlic aioli ~ 14 (gf available)

FRIED EGG SANDWICH

100% texas grass-fed beef or plant based burger, lettuce, tomato, red onion, pickled cucumber, 77 sauce. (Vegan available) ~ 18

CHEESEBURGER & FRIES

Cured meats, housemade charcuterie, Texas cheese, pecans, pickles & local honey 1 meat & 1 cheese ~ 18 2 meats & 2 cheeses ~ 24

FARMACY PLATE

SEASONAL FRUIT BOWL

Locally roasted Little City espresso, scoop of vanilla ice-cream ~ 7

AFFOGATO

Texas tarragon, aioli, red onion, pickles, tomato, lettuce ~ 12

LIL KEVY’S CHICKEN SALAD SANDWICH

Texas ruby red grapefruit, burnt sugar in the raw ~ 6

BRULEE GRAPEFRUIT

Slice the tomato into thin rounds and set aside. Tear or slice the mozzarella into pieces.

Prepare the Ingredients

Spread roasted garlic basil pesto on one side of each slice of bread. Layer the mozzarella slices, followed by tomato rounds and a handful of arugula on one slice of bread.

Assemble the Sandwich

Drizzle olive oil over the arugula, and sprinkle with salt and black pepper to taste. Top with the second slice of bread, pesto side down.

Season and Close the Sandwich

Heat a skillet over medium heat. Place the sandwich in the skillet and press down gently. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the mozzarella is melty.

Toast the Sandwich

Remove from the skillet, slice in half, and serve immediately while warm.

Serve

House mozzarella

Tomato

Roasted garlic basil pesto

Arugula

Bread (Ciabatta or similar)

Olive oil

Salt

Black pepper

In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine sieve into a clean bowl to remove the vanilla bean and any coagulated bits.

Combine Mixtures

Preheat the oven to 325°F (160°C). Divide the cream mixture among 6-8 ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and add hot water to the dish until it comes halfway up the sides of the ramekins.

Pour into Ramekins

Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or until ready to serve.

Bake

Before serving, sprinkle a thin layer of brown sugar on top of each crème brûlée. Using a kitchen torch, caramelize the sugar until it is golden brown and crispy. If you do not have a torch, broil in the oven for 1-2 minutes, watching closely.

Caramelize the Sugar

Allow the caramelized sugar to cool for a minute before serving. Enjoy your delicious Vanilla Crème Brûlée!

heavy cream

vanilla bean

egg yolks

granulated sugar

salt

brown sugar

In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the mixture is hot but not boiling.

Prepare the Base

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Whisk the Egg Yolks

Slowly pour about a cup of the hot cream mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan with the remaining cream mixture.

Temper the Egg Yolks

Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

Cook the Mixture

Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.

Chill the Base

Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.

Freeze

whole milk

vanilla extract

In a skillet over medium heat, melt 1 tablespoon of butter. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Set aside.

Prepare the Spinach

Split the English muffins in half and toast them until golden brown.

Toast the English Muffins

In a pot of simmering water, crack the eggs individually into small bowls and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly. Slowly drizzle in melted butter until the sauce thickens. Stir in chipotle, salt, and pepper. Keep warm.

Make the Chipotle Hollandaise

On each toasted English muffin half, layer the sautéed spinach, followed by the poached egg, and drizzle with chipotle hollandaise. Top with sliced avocado.

Assemble the Hillside Benny

Avocado

Fresh Spinach

Eggs

English Muffins

Butter

In a large pot, combine water, lemon juice, and Old Bay seasoning. Bring to a boil over medium-high heat.

Prepare the Poaching Liquid

Once the liquid is boiling, add the shrimp and reduce the heat to medium. Poach the shrimp for about 2-3 minutes or until they turn pink and opaque.

Poach the Shrimp

Remove the shrimp from the pot and transfer them to a bowl filled with ice water to stop the cooking process. Let them sit for a few minutes, then drain.

Ice Bath

Arrange the poached shrimp on a serving platter with cocktail sauce and lemon wedges on the side. Enjoy!

Large shrimp, peeled and deveined

Water

Lemon, juiced

Old Bay seasoning

Cocktail sauce

Lemon wedges, for serving

In a large pot, bring salted water to a boil. Add pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

In a large skillet, heat olive oil over medium heat. Add diced shallots and sauté for about 2-3 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

Sauté the Aromatics

Stir in the fresh spinach and capers. Cook until the spinach wilts, about 3-4 minutes.

Add Spinach and Capers

Add the cooked pappardelle to the skillet, tossing gently to combine. Stir in grated Parmesan cheese and season with salt and black pepper to taste.

Combine with Pasta

If adding shrimp, in a separate pan, heat a little olive oil and cook the shrimp until pink and cooked through, about 3-4 minutes. Add to the pasta mixture and toss to combine.

Cook Shrimp (If Using)

Serve hot, garnished with additional Parmesan cheese if desired.

Pappardelle pasta

Shallots, diced

Garlic, minced

Spinach, fresh

Capers, drained

Parmesan cheese, grated

Shrimp, peeled and deveined (optional)

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until golden and bubbly. Gradually whisk in the milk, continuing to stir until the mixture thickens (about 5-7 minutes).

Make the Cheese Sauce

Remove the saucepan from heat and stir in the grated Fontina and aged white cheddar cheeses, salt, black pepper, and paprika until the cheeses are melted and the sauce is smooth.

Add the Cheese

Add the drained macaroni to the cheese sauce, stirring to combine until the pasta is evenly coated.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased 9x13 inch baking dish.

Prepare for Baking

Sprinkle the bread crumbs evenly over the top of the macaroni and cheese. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

Add Topping and Bake

Remove from oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy mac and cheese!

Elbow macaroni

Fontina cheese, grated

Aged white cheddar cheese, grated

Milk

All-purpose flour

Bread crumbs

Paprika

In a heatproof bowl, combine the chopped dark chocolate and a pinch of salt. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.

Prepare the Chocolate Mixture

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and frothy. Gradually add a small amount of the chocolate mixture to the egg yolks, whisking continuously to temper the yolks.

Mix the Egg Yolks

Slowly pour the tempered egg yolk mixture back into the chocolate mixture, stirring constantly. Add the vanilla extract and stir until well combined.

Preheat your oven to 325°F (160°C). Pour the mixture into individual ramekins or pots and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the edges are set but the center is still slightly jiggly.

Bake the Pots de Crème

Remove the pots de crème from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or until set.

Cool and Chill

Before serving, top each pot de crème with fresh raspberries and a dollop of whipped cream. Enjoy!

Dark chocolate (chopped)

Heavy cream

Egg yolks

Granulated sugar

Vanilla extract

Fresh raspberries

Whipped cream (for serving)

In a skillet, heat olive oil over medium heat. Slice the onion thinly and add it to the skillet. Cook for about 15-20 minutes, stirring occasionally until the onions are golden brown and caramelized. Season with salt and pepper.

Caramelize the Onions

In a small saucepan, bring the balsamic vinegar to a boil over medium-high heat. Reduce the heat to low and let it simmer until it thickens and reduces to about half its original volume, about 10-15 minutes. Stir occasionally and add honey for sweetness.

Prepare the Balsamic Reduction

Wash the figs and cut them into quarters or halves, depending on your preference.

Prepare the Figs

Slice the baguette or sourdough into 1-inch thick slices and toast them lightly. Spread a generous amount of goat cheese on each slice, top with caramelized onions, and arrange the figs on top.

Assemble the Tartine

Drizzle the balsamic reduction over the assembled tartines. Garnish with fresh thyme or rosemary if using.

Drizzle Balsamic Reduction

Serve the tartines immediately while the bread is still warm.

Baguette or sourdough bread

Goat cheese

Fresh figs

Onion (yellow or red)

Balsamic vinegar

Honey

Fresh thyme or rosemary (optional)

Preheat the Oven

In a large bowl, combine rolled oats, nuts, seeds, ground cinnamon, and salt.

Mix Dry Ingredients

In a separate bowl, mix together honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.

Combine Wet Ingredients

Pour the wet mixture over the dry ingredients and mix well until all the dry ingredients are evenly coated.

Spread the granola mixture evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway through, until golden brown.

Bake the Granola

Once the granola is baked, remove it from the oven, and while still warm, stir in the dried fruit.

Numba Six Sandwich

Vanilla Crème Brûlée

Vanilla Ice-cream

Hillside Benny

Shrimp Cocktail

Summer Pappardelle

Mac & Cheese

Raspberry Chocolate Pot De Creme

Goat Cheese Tartine

House Granola & Yogurt

Malt Vinegar Hand Cut Fries

Steamed Mussels

Big Brekkie

Burger & Fries

Fried Egg Sandwich

Cheeseburger & Fries

Farmacy Plate

Seasonal Fruit Bowl

Affogato

Lil Kevy’s Chicken Salad Sandwich

Brulee Grapefruit