Restaurant Week 2025

FRIED BURRATA, V G

Charred Lemon-Green Olive Relish, Tomato Butter

OILIVE OIL POACHED BLUE PRAWNS

Citrus Kosho Louie Sauce, Shredduce, Fried Crackers

GULF SNAPPER CRUDO

Basil, Crispy Red Onion, Spicy Lemon Dressing, Texas Olive Oil

A LA WEDGE, GFO, VG

Baby Iceberg, Fried Shallots, Micro Chives, Tomato, Savory Buttermilk Ranch

WATERMELON SALAD, GF, VG

Whipped Feta, Mint, Salted Plum, Vinaigrette, Tajin

TAGLIATELLE, GFO

Texas Beef Shin Ragu, Parmesan Cream, Toasted Butter

1 /2 BUTTERMILK BRINED ROASTED CHICKEN, GFO

Crispy Potatoes, Cilantro Sauce, Smoky-Triple- Chicken Gravy

FRIED EGGPLANT SCHNITZEL, VG

Ritz Cracker Crust, Poblano Chimichurri, Savory Yogurt, Wilted Greens

GF - Gluten-Free, GFO - Gluten-Free Option, VG - Vegetarian, V - Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain medical conditions