garden

---

ESTD. 2016

BORN 1842

...

j crudite ......................................................................... 11

white cheddar pimento, hummus, avocado, seasonal veggies, house-made flatbread, grilled sourdough

eberly mac ‘n’ cheese ............................................ 12 orecchiette, bacon, jalapeño, white cheddar, parmesan, gruyère, citrus crumble

ceviche *......................................................................... 15 halibut, lime, Texas peaches, chilis, gaufrette

fritto misto .............................................................. 19 crispy squid, shrimp, redfish, San Marzano sauce, citrus espelette aioli

crab and watermelon ............................................ 17 watermelon, avocado, lump crab salad, maple sherry

garden

[ add chicken 7, steak 15, shrimp 10, tuna * 15]

farm greens ........................................................... 11 strawberries, basil, Cabernet tomato, pecans, feta, strawberry vinaigrette

spring salad .......................................................... 10 butter crunch lettuce, radish, cucumber, haricot vert, dried fig, pepitas, sunflower seeds, green goddess dressing

kale salad ............................................................... 9 local kale, spinach, avocado, quinoa, Texas grapefruit, crispy garbanzo beans, dukkah, grapefruit vinaigrette

brussels & cauliflower .....................................9 smoked chilis, anchovy, garlic, butternut balsamic

join us in the cedar tavern for happy hour from 5pm - 7pm tuesday - friday sunday & monday all night j half-off select dishes / $4 draft beers $6 glasses of wine / $7 select cocktails

charcuterie board *

Antonelli's cheese selection, cured meats, pâté, mustard, pickled vegetables, seasonal jam, crackers, accoutrements 22

j fresh

oysters *

classic cocktail, mignonette, house-made hot sauce

wood roasted oysters angelina creamed spinach, pork belly, olive oil tomato preserve, parmesan half-dozen ... 22

full ... 38

TAVERN CLASSICS j sliders ................................................................. e a c h

4

short rib, pickled onion, house-made brioche

steak & frites *........................................................24 6oz hangar steak, chimichurri butter, crisped fries

the tavern burger .....................s i n g l e 11 |

double

Niman Ranch beef, white cheddar, tomato, lettuce, brioche bun, caramelized onion a d d e g g * 2 / a d d tav e r n f r i e s 4

15

steak fries & creamy sofrito ..........................10 steak cut fries, ember roasted onions, red bell pepper, jalapeño, manchego cheese, pickled peppers

j tavern

chips .............................................................9 Kennebec potatoes, 1015 onion dip, sea salt

PIZZAS j green

belt ................................................................14 Shishito peppers, wild mushrooms, purple potatoes, confit tomatoes, smoked poblano pesto, goat cheese

j muffalatta ..............................................................15

olive salad, pepperoni, mortadella, prosciutto, fresh mozzarella

j the

republic ............................................................12 San Marzano tomato sauce, pepperoni, house mozzarella, pickled jalapeño, micro basil

j belly

n’ butts .........................................................15 smoked pork belly, braised pork butt, brussel sprouts, goat cheese, chimichurri, sorrel, micro celery

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness