Served with honey butter.

House made Pretzel Sticks with a stout beer dip.

Blistered farm peppers with lime and salt.

Roasted fingerling potatoes with cheese, bacon, jalapenos and creme fraiche.

Texas Gulf oysters baked in garlic butter and spicy tomato sauce, topped with parmesan served with crostini and fermented horseradish.

House made sourdough, grilled and served with umami butter and herbs, with your choice of house jam, trout conserva, house made pastrami, house ricotta.

Pinto beans slow cooked with ribeye and bacon chunks best with fire starter sauce.

Spinach and kale in a garlic cream sauce, topped with crispy cornbread, provolone and red pepper flakes.

Iceburg with house buttermilk dressing tomatoes, onions, feta cheese and crispy chicken skin.

Pan seared brussel sprouts tossed in a lee and perrins caramel with crispy shallots

Hand cut CAB, Ribeye, tallow roasted rainbow Carrots and Baby potatoes house made creme fraiche.

Herbed Heritage pork belly rolled and served with crispy skin over white bean cassolette and roasted carrots.

Charred broccoli, brussel sprouts and sweet potatoes tossed in a creamy ceasar dressing with toasted pecans, cranberries, and crisp vegetables.

Texas red fish served black with ash seasoning kindling cumbo and bay rice.

Grilled Farm chicken served over Bacon braised green beans and brown butter tumips , glazed with a pot lik sauce.

Behind the oaks farm grass-fed beef and ribeye fat meatloaf served with mashed potatoes and tomato gravy.

Braissed beef neck in demi glace, served over autumn squash risotto, seared king trumpet mushrooms, roasted squash and a curry leaf chimichurri.