august, 2011
chef’s tasting menu:
branch caprese...
a pile of ripe, peak season, heirloom tomatoes, fresh basil, goat cheese, olive oil, cider-maple vinegar
mushroom pizzette...
grilled flatbread, local shiitake and button mushrooms, red onion, rosemary, béchamel, blue cheese
pollo flauta verde...
morsels of herb roasted chicken, seasonal veggies, corn crepes, tomatillo salsa verde, sour cream
fred’s ribs...
house-smoked beef ‘dino’ ribs, bbq sauce, grilled sweet corn, slaw
a berry parfait ending...
fresh berries, tea cake, whipped cream, caramel
$55 per person
a la carte pricing available on request...
authentic texas specialties, amazing live music, incredible selection of local, microbrewed draft beers and locally sourced and organic foods...
No comments:
Post a Comment