MENU
First Course
+TEXAS OYSTERS
4 ea
raw on the half shell with sherry agave vinaigrette
+TEXAS OYSTERS CHARGRILLED
4 ea
barbeque butter, duck fat breadcrumbs, fines herbes
+OSETRA CAVIAR
105
potato chips & chive crème fraîche
+BEEF TARTARE
19
red onion, pickled green tomato, cilantro, aguachile, onion ash
+SMOKED BEET SALAD
18
goat cheese, mint, blood orange
+PULLMAN MARKET BREAD
10
koji butter & salt
Soup & Salads
+SOUP OF THE DAY
15
local market produce & seasonal ingredients
+LACINTO KALE SALAD
15
preserved meyer lemon, white anchovy breadcrumb, caesar dressing
+GEM LETTUCE SALAD
16
crispy smoked pork belly, roquefort cheese, radish, shallot, dill
+CITRUS SALAD
15
baby fennel, red onion, vinaigrette
Sides
+CHARRED CABBAGE
10
miso tahini & chili honey
+FRENCH FRIES
10
lemon aioli
+POTATOES DAUPHINOISE
15
gruyère mornay
+CRISPY FRIED BRUSSELS SPROUTS
12
white balsamic & dijon mustard
+ROASTED CARROTS
12
cilantro labneh & pecan dukkah
+CHARRED BROCCOLI
12
muzquiz peanuts & urfa aioli
Main Course
+PORK JOWL & LENTILS
28
cardamom-braised with beluga lentils, mirepoix vegetables, grilled bread
+CRISPY SMOKED QUAIL
29
sweet corn chow chow, pickled tomatillo, apples, pear
+LAMB CHOP
58
celery root purée, herbes de provence, demi-glace
+BONE-IN PORK CHOP
33
sauce charcutière & fennel salad
+KOJI-SMOKED DUCK
38
kabocha squash miso, dashi compressed pear, burnt trevino
+TRUFFLE RISOTTO
33
mushrooms & reggiano cheese
From the Grill
+WHOLE BRANZINO
48
sauce diabla, epazote, radish, red leaf lettuce
+SPANISH OCTOPUS
32
sauce romesco, smashed potatoes, chorizo, fennel salad
+DOUBLE BONE PORK CHOP
51
sauce charcutière & fennel salad
+BEEF TENDERLOIN FILET
55
asparagus, sunchoke purée, maitake mushroom jus
+NEW YORK STRIP LOIN STEAK 14oz
62
mushroom cream sauce
“Food is as much about the moment, the occasion, the location and the company as it is about the taste.”— Heston Blumenthal
