Beverage Menu Happy Hour Menu Sunday Brunch Menu
Starting 4/20/2025

dinner

STARTERS

The SEEKER QUESO FUNDIDO WITH CHORIZO

$12

PICO DE GALLO, HOUSE-MADE TORTILLAS

* HELL’S EGGS

$10

CANDIED BACON, CHILE POP ROCKS

American Artisan Cheese Board

$22

Olives, marcona almonds, truffle honey

* THE ORIGINAL SOUTHWESTERN CAESAR

$10

jalapeño polenta croutons, parmesan chicharron

Poblano-asiago soup

$14

golden toomao foam

GARDEN SALAD & Cherry tomato

$10

EVOO, PEDRO XIMENES SHERRY VINEGAR, parmigiana reggiano, SMOKED SEA SALT

LARGE PLATES

* SP'S HONEY-FRIED CHICKEN

$24

MASHED POTATO TOTS, MABLE’S BUTTERMILK BISCUITS

GRILLED SALMON

$28

homestead grits, smoked tomato butter, salted peptic brittle

FOREVER-BRAISED BONELESS SHORT RIB

$29

ol' redneck cheddar Mac n cheese, crispy Brussel sprouts with bacon

Filet of BEEF

$36

chipotle potatoe pave, fried pickled GREEN BEANS

* BONE-IN COWBOY RIBYEYE

$59

RED Chile ONION RINGS, PINTO-WILD MUSHROOM RAGOUT

CEVICHES

SALMON VERACRUZANA

$14

CAPERS, GREEN OLIVES, JALAPEñOS

AHI TUNA

$19

PASSION FRUIT, COCONUT, BASIL

GULF COAST SHRIMP

$14

GOLDEN TOMATO COCKTAIL, POPCORN

TASTING OF ALL THREE

$27

MASA

BBQ BEEF SHORT RIB TACOS

$12

CHIPOTLE BBQ, QUESO FRESCA

PORK BELLY HUARACHE

$12

Espresso, maple, radish salpicon

* LOBSTER TAMALE PIE

$25

Preserved Lemon, Black Garlic, Tamarind, ancho glass

SERIOUS SIDES

OL' REDNECK CHEDDAR MAC N CHEESE

agave glazed young carrots

MASHED POTATO TOTS

CRISPY BRUSSELS SPROUTS WITH APPLE-SMOKED BACON

orange olive oil-grilled asparagus

BREADS & PICKLES

* SHINER BOCH BEER BREAD

$10

MABLE'S BUTTERMILK BISCUITS

$10

* WATERMELON RIND PICKLES

BREAD AND BUTTER PICKLES

SWEET ENDINGS

* BUTTERSCOTCH PUDDING

$10

SALTED CARAMEL, SNICKERDOODLE COOKIE

* HEAVEN AND HELL CAKE

$14

PEANUT BUTTER POWDER, RASPBERRY SORBET

* WARM APPLE-OLIVE OIL SPICE CAKE

$10

VANILLA BEAN ICE CREAM, CAJETA

Menu is seasonal and subject to change.

* Stephan Pyles signature dishes

ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL,
IF ONE HAS NOT DINED WELL.

— VIRGINIA WOOLF

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD,
SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

Our Menu

dinner

STARTERS

LARGE PLATES

CEVICHES

MASA

SERIOUS SIDES

BREADS & PICKLES

SWEET ENDINGS