JOIN US FOR DINNER
STARTERS & SIDES
— SHARE ONE —
BUFFALO CAULIFLOWER — $10.50
Beer tempura battered cauliflower, tossed in buffalo sauce served on a bed of Maytag blue cheese sauce
BURRATA & COMPARI TOMATOES WITH BALSAMIC — $9.50
Fresh burrata on grilled ciabatta paired with roasted compari tomatoes, white balsamic vinegar reduction, shaved prosciutto and finished with pesto
SHISHITO PEPPERS — $8.50
Blistered Shishito peppers, garnished with crispy leeks and side of garlic ponzu sauce
PORTOBELLO FRIES — $9.50
Tempura battered sticks of mushrooms tossed in roasted garlic and parmesan cheese served with spiced pimento dip and crispy leeks
Smoked trout Dip — $10
Smoked trout, cream cheese, capers, and cilantro chimichurri with mixed crackers & Belgium endive
JUMBO LUMP CRAB CAKE — $17
Nuggets of sweet crabmeat, lightly coated in panko breadcrumbs, pan seared golden and garnished with sautéed shrimp served with a beurre blanc sauce
STEAMED CLAMS AND MUSSELS — $19
10 mussels / 5 clams (just clams, add $5 for 5 more)
Choose from two styles of preparation:
Red – A slightly spicy tomato stew of steamed mussels, clams and fennel with a hint of saffron served with grilled ciabatta bread
White – White wine, fresh garlic and lemon finished with unsalted butter and gremolata served with grilled ciabatta bread
SZECHUAN STYLE PORK RIBS — $14
Braised Kurobuta pork ribs basted with Szechuan sauce, served with sweet potato ribbons Szechuan sauce – Hoisin sauce, white miso, minced garlic and ginger, sake, soy sauce, sugar, and sambal spice
BEGINNING SALADS
COMPOSED LITTLE SALAD — $9
Crumbled blue cheese, iceberg and butter lettuce, sweet red onions, roasted red peppers, candied walnuts, and seasonal tomatoes. Dianne Dressing made of hoisin, rice vinegar, black pepper and sugar.
GRILLED CaESAR SALAD — $10
Char-grilled romaine, freshly baked croutons, topped with anchovy fillet and shaved Parmigiano Reggiano cheese with our house-made classic Caesar dressing
THE BEET GOES ON! — $11
A nice arrangement of roasted tricolor beets, pears, and crisp endive spears tossed in walnut vinaigrette, candied walnuts, and goat cheese
SOUP MADE FRESH
CUP OR BOWL
TOMATO BASIL — $5.50 |$7
bohemian black bean — $5.50 |$7
COCONUT CURRY BUTTERNUT SQUASH WITH CHICKEN — $5.50 |$7
SANDWICHES, SALADS & ENTREES
LARGE SALADS
KALE & GRILLED CHICKEN — $15.50
Grilled herb marinated chicken breast, hand torn kale, tomato, candied pecan, dried cranberry, radish, carrot, and red cardinal grapes, Feta cheese, tossed with Dianne dressing
FLAT IRON STEAK SALAD — $19
Grilled romaine hearts, flat iron Certified Angus Beef steak, sautéed green beans, feta cheese and tomato finished with cilantro chimichurri and pickled onions
OFF THE CUTTING BOARD
CHAR-GRILLED VEGETABLE CIABATTA — $12
Grilled garden fresh eggplant, zucchini, yellow squash, red pepper layered between marinated mozzarella and tomatoes nicely arranged on mixed greens tossed in a champagne vinaigrette. Served on char-grilled rustic bread lightly brushed with EVOO. Accompanied by lightly seasoned house-made Kennebec potato chips, beet chips and sweet potato chips
RAVING CHEESEBURGER — $15
Two all-beef patties, special sauce, lettuce, Vermont cheddar cheese, tomatoes, pickles, caramelized onions on a toasted Brioche bun. Our fresh patties consist of ground chuck, short rib, and beef brisket. Accompanied by seasoned fries
RAVING ENTREES
WILD CAUGHT SALMON — $27
Pan-seared fresh salmon filet, Brussel sprouts, topped with a beurre blanc sauce.
CHAR BROILED SWORDFISH — $35
Tender and moist Swordfish, chimichurri sauce, served with black bean relish. Fresh cilantro flavored Jade rice mix of bamboo and basmati rice, colorful split garbanzo beans, wheat berries, lentils and daikon radish seeds
Pan Seared Grouper — $35
Pan Seared Grouper flavored with briny capers, fresh tomato concasse in a white wine butter sauce. Served with broccolini coleslaw and finished with gremolada.
6oz. FILET MIGNON — $37
8oz. FILET MIGNON — $42
Iron skillet seared Certified Angus Beef tenderloin, red wine demi-glace, sautéed green beans and oven blistered Campari tomato.
TAGLIATELLE WITH SAFFRON, SEAFOOD, MUSSELS AND CLAMS — $37
Wide Italian pasta tossed with steamed clams, mussels, scallops, finned fish and shrimp in a saffron tomato broth, finished with gremolata and crispy crostini.
OVEN ROASTED HALF CHICKEN WITH FRESH SAGE — $18.50
Roasted half chicken, wild mushroom demi-glace, and a toasted walnuts and dried cranberry couscous.
Vegetarian Ravioli — $19
Handmade large ravioli, stuffed with grilled eggplant, zucchini, red pepper, yellow squash and Portobello served with beurre blanc, roasted plum tomato sauce and crispy crostini. Garnished with toasted pine nuts, Parmigiano Reggiano cheese, and crispy leeks
KUROBUTA PORK CHOP —$38
Exceptionally juicy and tender pork chop basted with a zesty house made honey, apricot BBQ sauce. Served with stewed dried apricots in Grand Marnier liqueur, broccolini slaw and fingerling potatoes
16oz. Ribeye Steak — $44
Char Grilled Certified Angus Beef ribeye steak with red wine demi-glace, served with roasted Campari tomatoes and sautéed green beans
Colorado Rack of Lamb — $49
Herb crusted savory lamb, mint-jus and Mediterranean couscous with pine nuts and dried cranberries. Domestic lamb raised on wild grasses, berries and carrots, producing an evenly marbled delicate flavor
BRAISED SHORT RIB & PAPPARDELLE — $37
Bone-in short rib slowly braised for tenderness, accompanied with pappardelle pasta, tossed in fresh basil pesto and zesty roma plum tomato sauce. Fresh Parmigiano Reggiano cheese and toasted pine nuts.
PASS THE SIDES PLEASE
roasted garlic parmesan baked potato steak fries — $7.50
Wedged cut, deep-fried and tossed in mellow roasted garlic, parmesan cheese, parsley, salt & black pepper
Sauteed Brussel Sprouts — $7.50
Accompanied by caramelized red onion and bacon
Green Bean Almondine — $8
Sautéed fresh green beans with diced bacon, toasted almonds and a splash of apple cider vinegar.
Corn Creme Brûlée — $7.50
Roasted corn in a rich light cream with a crispy top of caramelized sugar.
Roasted Garlic Fingerling Potatoes in Duck Fat — $7
BBQ Braised Short Rib Mac-N-Cheese —$9
Roasted Wild Mushrooms & Caramelized Onions — $9
Au-gratin potatoes — $7.50
Seven-layer potatoes, heavy cream, shredded parmesan cheese, eggs, fresh tarragon, and thyme.
SEASONED FRENCH FRIES — $5
*We take pride in preparing our food from scratch every day. Some items will have limited availability and we respectfully cannot guarantee steaks prepared ‘medium well’ or above. We are concerned for your well-being. Food prepared in our restaurant is produced on shared equipment and may contain the following ingredients: milk, fish, shellfish, eggs, wheat, soy, peanuts, sesame, and tree nuts. We are obliged to tell you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please enjoy your time with us. Bon Appétit!
BEVERAGES
FINELY CRAFTED COCKTAILS
Blood Orange Margarita / $10.50
Avion Silver Tequila • Housemade Margarita Mix • Blood Orange Juice
Ike's Smash / $13
Aviation Gin • Lemonade • Blackberries
Marilyn's Kiss / $12
Dripping Springs Vodka • Lemonade • Pama • Pomegranate Juice
cranberry mule / $10
Deep Eddy’s Vodka • Cranberry Juice • Ginger Beer
Wrangler Sunset / $11
Deep Eddy’s Grapefruit • Watermelon Pucker • Cranberry Juice • Sprite
Texas Tumbleweed/ $10.50
Dripping Springs Vodka • Peach Schnapps • Tea
Original Chilton / $9.25
Dripping Springs Vodka • Soda Water • Freshly Squeezed Lemon Juice
Marg-a-Tini / $22
Espolon Blanco Tequila • Cointreau • Housemade Margarita Mix • Olive Juice • Olives
West Texas Breeze / $11
Aviation Gin • Pineapple Juice • Angostura Bitters
BEER SELECTION
Domestic Beers / $5.50
Miller Lite • Coors Light • Coors Banquet • Michelob Ultra • Bud Light
Import / $6.75
Dos Equis Lager • Yuengling• Stella Artois • Guinness Draught Stout
Craft / $6.75
Shiner Bock • Deep Ellum IPA • Deep Ellum Dallas Blonde
Texas Lubbock Local / $10
Two Docs: Chilton Gose & Buddy Hoppy IPA
Cider / $6.50
Angry Orchid Crisp Apple
WINE SELECTION
Wine score sourced from Wine Enthusiast, Robert Parker, Wine Spectator and Robert Suckling. Otherwise new release or noted (nr)a.
