Take Out Menu updated September 21, 2021 

Starters | Snacks

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

Cheese Plate, Fromager D’Affinois, Leonora, Cashel Blue, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.

Escargot, mushrooms, red wine garlic butter 15.

TTB Carrot, Cilantro & Serrano Falafel (3), roasted garlic hummus, za’atar, preserved lemon 12.

Blistered Shishito Peppers, red pepper mayo, chile orange oil, sesame 11.

Apple-Smoked Salmon Chalupa (2), black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.

White Spinach Pizzetta(7″), tomato, grilled onion, artichoke, ricotta cream sauce, basil pine nut pesto 11.

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

Wagyu Green Chile Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.          

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

Salads

TTB Red Lentil Soup with parsley and chives 9.

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

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

Local Mixed Greens, smoked bacon,  Texas Honeycrisp apples, cranberry, English cheddar, walnut vinaigrette 12.

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

Pomegranate Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 11.

Main Course

Pan Seared Scottish Salmon, fresh Texas peas & sweet potato ragout, pickled okra, Swiss Chard 36/18. 

Seared Natural Scallops & Gulf Shrimp, grilled Texas peach salad, arugula, blue berries, chilled quinoa, maple rosemary vinaigrette, blue cheese 36/18.

Smoked Bell & Evans 1/2 Chicken, smashed yukons, charred broccoli, chicken jus, black pepper butter 27.

Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus 38/20.

Grilled 8oz Beef Tenderloin, corn pudding, roasted broccoli, crispy plantain, poblano chimichurri, guajillo demi 52.

Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 47/24. 

11 Spiced South Texas Axis Venison and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts,black currant chutney, juniper sauce 49/24.  

 Pan Seared Eggplant with Spicy Tomato Sauce, golden raisin & cucumber Israeli couscous salad, lemon vinaigrette 20/11.   -add Chicken Breast or Quail 6.

Sides  6.

Braised Collard Greens  |  Soft Parmesan Polenta  |  Pommes Frites  |  Smashed Yukons  

Desserts

Sticky Toffee Pudding with English custard 11.

Vegan & Gluten Free Coconut Panna Cotta 11.

Split Fee 4.

Seasonal Three Course Prix Fixe Menu $45

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

Add Wine Pairing: 3 courses $25 / Premium Wine Pairings 3 courses $60

Course One

Red Lentil Soup with parsley and chives

 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

Blistered Shishito Peppers, red pepper mayo, chili orange oil, sesame

 Course Two

Roasted Scottish Salmon, fresh Texas peas & sweet potato ragout, pickled okra, swiss chard

Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus

 Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits,

 Rebecca Creek goat feta, carrots, mushroom veal reduction   *$10 supplement

 Pan Seared Eggplant with Spicy Tomato Sauce, currant & cucumber Israeli couscous 20/11.   -add Chicken Breast or Quail 6.

 Course Three

  Sticky Toffee Pudding with English custard

TTB Unable To Travel?  Let your Taste Buds Travel When You Can’t.  Now Exploring India.

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.

Get the Buzz!  Add yourself to our E-mail list.

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