Take Out Menu updated May 7

Starters | Snacks

Bibb Radicchio Game Packet, Asian chili sauces & veggies, cashews 5. each

Apple-Smoked Salmon Chalupa (2),

black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.

Escargot, mushrooms, red wine garlic butter 14.

Cheese Plate, Smoky Blue, Moses Sleeper, Drunken Goat, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.

Brussels and Bacon Pizzetta (7″), cauliflower, roasted garlic cream, Gruyere cheese 11.

Italian Sausage Pizzetta (7″), roasted peppers, mushrooms, zucchini, fontina, parmesan, pizza sauce 11.

Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, Texas tomato, aioli, pommes frites 19. 

Bread by the Loaf.  Cornbread 4.   Pain au Levain 6.  Focaccia 6.                              

Salads

Baby Iceberg, tomato, bacon, cucumber, pickled onions, blue cheese crumbles & dressing 12.

Grilled Beets, Rebecca Creek goat cheese, baby arugula, sherry vinaigrette 12.

Romaine Hearts, anchovy parmesan dressing, croutons 9.  -Add Chicken or Quail 6.

Mixed Greens, smoked bacon, tart apples, cranberry, English cheddar, onion, parsnips, walnuts, walnut vinaigrette 12.

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 10.  -add  Spicy Shrimp $3 each

Main Course

Roasted Scottish Salmon, rosemary roasted fingerling potatoes, green beans, bacon braised leeks, corn chipotle vinaigrette 36.  

Seared Natural Scallops & Gulf Shrimp with cranberry date quinoa, cucumber, feta, red onions, kale, whole chick peas, pesto yogurt sauce 36.

Smoked Bell & Evans Organic 1/2 Chicken, smashed yukons, broccoli, chicken jus, black pepper butter 25. 

Grilled 8oz Beef Tenderloin, with garlic mashers, broccoli, Shiner Bock onion ring, béarnaise, steak sauce 45.

Slow cooked Angus Beef Denver, soft parmesan polenta, collard greens, red wine jus 36/19.

Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 45.

11 Spiced Texas Axis Venison and Lockhart Quail, goat cheese tart, Brussels, chestnuts, apple-raisin chutney, juniper sauce 47.

Risotto Primavera with roasted tomato, zucchini, fennel, charred peas, mushrooms, carrot puree, toasted pine nuts, goat cheese crumbles 18/10.  -Add Chicken or Quail 6.

Sides  6.

Braised Collard Greens  |  Soft Parmesan Polenta

Pommes Frites  |  Smashed Yukons | Cheesy Grits

Desserts 11.

Sticky Toffee Pudding with English custard

Banana Kahlua Cake, milk chocolate ganache, chocolate whipped cream, chocolate sauce

Split Fee 4.

  3   C o u r s e   P r i x   F i x e   $39

Choose one option for each course.  No substitutions or splits, please.

Course One

Grilled Beets, Rebecca Creek goat cheese, baby arugula, sherry vinaigrette

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing

Romaine Hearts, anchovy parmesan dressing, croutons

Course Two

Roasted Scottish Salmon, rosemary roasted fingerling potatoes, green beans, bacon braised leeks, corn chipotle vinaigrette

Risotto Primavera with roasted tomato, zucchini, fennel, charred peas, mushrooms, carrot puree, toasted pine nuts, goat cheese crumbles sauce

Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction   *$17 supplement

Course Three

Sticky Toffee Pudding with English custard

Banana Kahlua Cake, milk chocolate ganache, chocolate whipped cream, chocolate sauce

Biga Family Packs, Serves 4 people, No substitutions
Roast Lamb Rack, 1qt Grits, 1qt Carrots, Sauce 79.
Seared Salmon, 2qt Pasta, Sauce 69.
Smoked Chicken, 1qt Mashers, 1qt Green Vegetables, Sauce 69.
4 (uncooked) 8oz Beef Filets, 1qt Mashers, 1qt Green Vegetables, Sauce 79.

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Cast of Characters: Bruce Auden – Chef/Owner, Martin Stembera – Executive Chef, Brandon Waddell – Private Dining Chef, Amy Delbridge – Pastry Chef
Consuming raw/undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially with certain medical conditions.

F R O M    T H E    B A R . . .

Wine and Beer To Go
House Red or White $20
Skyside, Cabernet, North Coast $48
6-Pack Highweel Betty Kolsch $18