Spring Menus
Spring 2026 we're bringing the vibrant flavors of Southern California blended with Texas Hill Country offerings this season—think Mediterranean citrus, Latin American heat, and Asian umami, all grown and sourced right here at home.
Salads & Starters
Lemongrass Shrimp Cocktail
michelada mayo / lime
Chili Lime Melon Burrata Salad
prosciutto / mint / chili crisp / toasted sourdough
Chef Aaron’s fermented hot sauce
Charred Tomatillo Tostadas
tomatillo salsa / cabbage / corn / radish / cilantro
Chef Aaron’s fermented hot sauce
Jicama with Avocado Salad
macadamia nuts / mango / red cabbage / watermelon radish / garden herbs / sesame-lime vinaigrette
Snap Pea & Spring Fruits
Asian pear / grapefruit / Belgian endive / French breakfast radish / chopped hazelnut / garden herbs / sherry walnut vinaigrette
Golden Beet & Radish Salad
Persian cucumber / pickled red onion / hazelnut / black olive / garden herbs / crumbled feta / creamy poblano- feta dressing
Al Pastor Bao Buns
al pastor pork / grilled pineapple / cilantro / pickled red onion
Lobster Wontons
yuzu broth / charred green oil / edible floral
Mains
Lemongrass Ciopinno
clams / mussels / shrimp / white fish / garlic toast / cilantro / Thai basil
Duck À L’Orange
9 hour confit duck leg / orange glaze / cognac demi / watercress salad
Bone In Ribeye
burnt lime cilantro butter / celeriac & lemon mash / green been & zucchini
Sichuan Pepper Lamb Kebabs
English pea & parsley salad
Citrus & Achiote Brick Chicken
blood orange mojo / charred spring onion / cilantro-lime rice / pickled fresno
(V) Shiso Pea Pappardelle
fresh pappardelle pasta / pea puree / shiso / lemon / burrata / seared wild mushrooms
Indulgences
Dutch Pancake * (served family style)
ricotta / strawberry-ginger jam
Yuzu Coconut Olive Oil Cake
seasonal fruit / yuzu glaze / chantilly cream
Blackberry Sesame Cake
cardamom sugar
Matcha Tres Leches
white chocolate / strawberry / mint
(GF) Chocolate Pavlova
chocolate mousse / piloncillo caramel / vanilla whipped cream / orange zest