food & drink

our menus

Our menus change seasonally & with chef inspiration, please be aware that these menus may slightly differ when you arrive.

Last updated: 09.10.19


t-th 5:30-9:30 f/sat 5:30-10:30

gruyere black pepper popovers                              8

texas blueberry salad                                                     10
 ricotta, lemon, fennel, & smoked pecan vinaigrette

melons & pancetta                                                      11
 mint, lime vinaigrette, chilis

steak tartare                                                                12
 capers, pickled red onion, yolk,  & foccacia

parisian gnocchi & oyster mushroom                 13/26
mustard greens, koji butter, watercress

tomato leaf cassarecce                                             13/26
tomato, farmers cheese, & lemon

hifi mycology mushroom risotto                                  25
sott o’lio, pistou, peccorino

slow roasted duroc pork                                                  26
caponata, radish, cucumber 

market fish from the gulf                                         MKT
green curry, tomatillo, & eggplant

a bar n ranch wagyu flank steak*                            28
fingerling potatoes, salsa verde, & red onion

44 farms burger fries*                                            18
 cheddar, green tomato jam, pickled onion
add hen egg* or bacon                2/ea


3% will be added to the bill to allow us to provide health insurance to our full time employees. If you would like to have this removed, please let your server know.


buttermilk pies peaches          7
almond & oat crumble, peach leaf ice cream

peanut cake & mustang grapes, chocolate ice cream                   7


happy hour

tuesday-saturday 5:30-6:30

local beer 3.5

glass of wine 6

onion rings & buttermilk 4

red pepper zeppole & chevre  6

popovers & charred onion butter 4

pommes frites & rouille 4

44 farms cheddar burger 8

Sunday Brunch!

gruyere black pepper popovers   (2)                   6

zucchini bread, lime crème fraiche                           4

cheddar biscuits (2) &jam                                        5

texas blueberry salad                                                  10
 ricotta, lemon, fennel, & smoked pecan vinaigrette

blueberry  crepes                                                      12
ricotta, lemon, & blueberry

pancakes peach jam                                             10
 peach jam whipped cream

cast iron frittata                                                          11
squash, scallion, mushroom, tomato, gruyere, herbs

f&d benny                                                                  12
focaccia, poached eggs, grilled tomato, hollandaise

fried chicken biscuit                                                   14
fried thigh, sunny side egg, red eye gravy, lemon confit

crispy pork &grits                                                   15

berkshire pork, grits, tomato gravy, sunny egg

44 farms steak &eggs                                               19
sunny side eggs, hollandaise, potato & onion hash

beef tongue pastrami hash                                     19
soft poached eggs, sauerkraut, onion, & mornay

burger & fries*                                                          14
            cheddar, egg, bacon, green tomato jam, &pickled onion

two eggs any style                                                      14

duck fat fingerlings, bacon, brioche, blistered tomato

Items marked with * may be served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

All prices are subject to change at anytime and without prior notice.

nose to tail tasting menu

available at dinner services only 4 courses/$42

veal sweetbread roulade, tomato-sherry caramel, & herbs

black pasta, goat heart bolognese & blood “bottarga”

seared lamb heart, risotto rouge, glazed shallot, & watercress

foie gras mousse, cherry jam & peanut glass


duck fat fingerlings peccorino     5

stewed okra tomato                5

charred cauliflower lemon     5



mexican coke 4

sparkling water, rambler   3

organic black iced tea  4

drip coffee, rutamaya, medium roast     3

french press coffee, rutamaya, medium roast   5

beer & cider

‘pearl snap’ german style pilsner, austin beerworks 7

‘bloodwork orange’ IPA, austin beerworks 7

‘big bark’ amber ale, live oak brewing 7

‘berlinerweisse,’ live oak brewing 7

‘van dayum!’ sour red ale, blue owl brewing 7

 ‘little boss’ sour session wheat, blue owl brewing 7

‘stash’ IPA, independence brewing 7

 ‘convict hill’ oatmeal stout, independence brewing 7

 ‘cidre sehedic’ petillant naturel, bretagne (FR)      35



cava, amaltea, loxarel, xarello  (‘16SP) 12/46/90

prosecco, extra dry, domus picta, treviso  (IT) 44

txakoli, hondarrabi zuri, rezabal (‘18SP)  50

lambrusco,‘l’onesta’ emilia romagna (IT)  44

cab franc,rose ‘perles fines’ marc plouzeau (NVFR) 13/50

champagne, zero dosage,lallier, brut nature (FR) 115


     rose & orange

sangiovese, grower project, rae wilson, texas high plains (‘18 TX) 12/46     

pinot grigio,orange, bosco del merlo, veneto (’18IT) 13/50

grenache blanc,orange, populis  (’18CA) 65

grenache-cinsault, chateau puech redon, apparente (’18FR) 54

grenache-cinsault, chateau pigoudet,provence  (’18FR) 65



verdejo, gulp hablo, parra jimenez (‘18SP) LTR 11/52  

fallanghina, beneventano, macchialupa, campagnia (‘16IT) 12/46

sauvignon blanc,vigne del malina, venezia giulia (‘13IT) 13/50

roussanne-albarino,southhold farm & cellar, fredericksburg (‘17TX) 54

melon de bourgogne, muscadet, sevre et maine, d.luneau-papin (‘16FR) 58

vermentino,‘sardo’, sardenia, tenuta soletta (‘16IT) 54

romorantin, domaine des huards, loire valley, cour-cheverny (‘14FR) 62

chardonnay,les pieds sur terre, cotes du jura, valentin morel (‘16FR) 85

riesling, teutonic, candied mushroom, willamette valley  (‘18OR) 90

chenin blanc, habit, jurassic park vineyard, santa ynez valley (‘17CA) 95

chablis, chardonnay, charly nicolle le fourneaux, burgundy (‘16FR)  95



primitivo,polvanera, puglia (‘18IT) 12/46

garnacha,peninsula vinicoltores, madrid (‘17SP) 13/50

corvina,domenico fraccaroli, valpolicella  (‘17IT) 12/46

pinot noir-pinot gris,minumus, willamette red, carlton (‘17OR) 75

pinot noir,amalie robert, willamette valley  (‘12OR) 92

cab franc,enlevement demande, nicolas reau, anjou (‘17FR) 75

sangiovese,papese di papiano, romagna, magnum  (‘16IT) 12/116

cabernet sauvignon blend,moschioni, rosso friuli (‘14IT) 95

burgundy,domaine francois le clerc, gevrey-chambertin  (‘12FR) 125

amarone,domenico fraccaroli, amarone della valpollicella  (‘11IT) 125



muscadelle, rutherglen, topaque, pfieffer (AUS) 8

All of our wines are biodynamic and/or organic.

We support sustainable, family-owned wineries whenever possible.


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sunday brunch

join us for happy hour tuesday-saturday 5:30-6:30!

Foreign & Domestic, Austin


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