Beverage Menu Happy Hour Menu Sunday Brunch Menu
Midweek Comforts Menu (TUE-WED)

dinner MENU

Thursday - saturday:

Starters

BAKED BRIE

$12

BLACKBERRY JALAPENO JAM, LOCAL SOURDOUGH

* HELL’S EGGS

$12

CANDIED BACON, CHILE POP ROCKS

American Artisan Cheese Board

$26

Olives, marcona almonds, truffle honey

* THE ORIGINAL SOUTHWESTERN CAESAR

$13

jalapeño polenta croutons, parmesan chicharron

TORTILLA SOUP

$14

GRILLED CHICKEN, GUAJILLO, AVOCADO, QUESO FRESCO

FRIED GREEN TOMATO SALAD

$14

PAULA'S MOZZARELLA, ARUGULA, CAPERS, SMOKED PEPPER VINAIGRETTE

PASTAS & MASA

GRILLED SHRIMP TACOS

$15

SERRANO TARTAR SAUCE, ROMAINE, PICO DE Gallo, HOUSE MADE TORTILAS

SEEKER LINGUINI

$25

ESPRESSO-CURED PORK BELLY, PECORINO ROMANO, BLACK PEPPER, OLIVE OIL

TEXAS PENNE BOLOGNESE

$30

TEXAS WAGYU, Chile PASILLA, RICOTTA SALATA

LARGE PLATES

SEEKER ARTISAN BURGER

$26

OAK-GRILLED TEXAS WAGYU BEEF, LHUIZEN GOLDEN CHEDDAR, MUSTARD SEED AIOLI, TRUFFLE FRIES

* SP'S HONEY-FRIED CHICKEN

$28

ROASTED YUKON GOLD POTATOES, MABLE’S BUTTERMILK BISCUITS

SEA SCALLOPS

$38

HORSERADISH-SMOKED SALMON MASHED POTATOES, CAPER BROWN BUTTER

VEAL OSSO BUCCO

$40

CREAMY GRITS, GUMBO Z'HERBS

TEXAS TEMPRANILLO BRAISED BONELESS SHORT RIB

$36

GREEN Chile HOMINY CASSEROLE, CRISPY Brussels SPROUTS WITH BACON

PRIME CENTER-CUT FILET OF BEEF

Oaxaca MASHED POTATOES, GLAZED FALL VEGETABLES

$52

SERIOUS SIDES

FALL VEGETABLES

GRILLED ASPARAGUS

$12

CRISPY BRUSSELS SPROUTS WITH BACON

$10

OAXACAN MASHED POTATOES

GREEN CHILE-HOMINY CASSEROLE

BREADS & PICKLES

* SHINER BOCH BEER BREAD

$10

MABLE'S BUTTERMILK BISCUITS

$10

* WATERMELON RIND PICKLES

BREAD AND BUTTER PICKLES

SWEET ENDINGS

CARAMELIZED BANANA BRIOCHE BREAD PUDDING

$12

CANDIED WALNUTS, WHISKEY SAUCE, HOT FUDGE

CHOCOLATE LAYER CAKE

$12

CHOCOLATE BUTTER CREAM

* BUTTERSCOTCH PUDDING

$12

SALTED CARAMEL, SNICKERDOODLE COOKIE

* HEAVEN AND HELL CAKE

$14

PEANUT BUTTER POWDER, RASPBERRY SORBET

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 MENU

Thursday - saturday:

Starters

PASTAS & MASA

LARGE PLATES

SERIOUS SIDES

BREADS & PICKLES

SWEET ENDINGS