Our Menu

Pickled okra, salt, and vinegar crackers.

Chef's selection of 2/3 meat, 2/3 cheese, crostini, and an assortment of pickles and jams.

Chef’s rotation of toppings. Ask your server.

Harissa, mint yogurt.

Cava, shallots, garlic, lemon supreme, and tarragon.

New England style. Remoulade, frise, and charred lemon.

Eggplant, zucchini, squash, mushrooms, and a roasted tomato base.

Pimento, chorizo, and arugula.

Brie spread, onion jam, and green apples.

Mixed greens, candied pecans, Asian pear, goat cheese, and cactus pear vinaigrette.

Iceberg, bacon, onion, tomato, and blue cheese.

Double patty, caramelized beer onion, American cheese, bacon, and roasted garlic aioli.

Maine style. Celery, herbs, and rouille.

Casa recce pasta, beef, pork, and pancetta meat sauce.

Squid ink pasta, mussels, crab, gremolata, and diavolo.

Wood-fired salmon, Daytona sauce, orzo, and seasoned vegetables.

Wood fire steak, chimichurri, and battered fries.

Wood fire 6oz filet, creamy peppercorn sauce, tri-color carrots, and battered fries.

Chef’s rotating selection. Ask your server.

Half $21 | Full $38 • Chefs' selection of Texas Meats, Cheese, Crackers, and Jams.

Gulf shrimp, red onions, tomato, jalapeño, avocado, cilantro, citrus. Served with toasted French bread.

Creamy cheese blend, spinach, and artichoke hearts. Served with toasted French bread.

Shallot, basil, San Marzano tomato, cava. Served with toasted French bread.

Char-grilled filet, gulf shrimp, red bell peppers, onions, mushrooms. Served with chimichuri.

Wood-fire-crusted, onion jam, sirloin, blue cheese, arugula, balsamic glaze.