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: 07.09.19

Dinner

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

crispy beef tongue                                                      11
watercress, mint, pickled onion, horseradish

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

lions mane mushroom risotto                                  25
sott o’lio, dandelion greens, peccorino

slow roasted duroc pork                                                  26
barley, charred cabbage, peach mostarda

market fish from the gulf                                         MKT
sweet corn grits & tomato chutney

a bar n ranch wagyu flank steak*                            28
fingerling & herb salad,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.

Desserts

flourless chocolate cake &coconut ice cream          7
blood orange, coffee cremeux & cashew candy

molasses pie, strawberry jam, & toasted barley 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

blackberry crepes                                                      12
ricotta, lemon, &blackberry

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

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

eggs any style            (2)                                              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

Sides

duck fat fingerlings peccorino     5

stewed okra tomato                5

charred cauliflower lemon     5

Beverages

non-alcoholic

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

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

 

sparkling & rose

prosecco, extra dry, domus picta, treviso  (IT)    11/42

cava, ‘amaltea,’ loxarel, penedes (‘1SP)  44

hondarrabi zuri, ‘zuri,’ txakoli, basque (‘17SP)    50

 pinot noir-xarello, 999, rose, reserva loxarel, penedes  (‘15SP)  52

 pinot grigio, lunaria, romoro   (‘17IT)  10/38

 sangiovese, il corzanello, toscana (’18IT)  46

nebbiolo rosato, mamete prevostini, valtellina (’18IT)  62

pinot noir-gamay, herve villemade, loire (’18FR)  54

tempranillo, microbio, correcaminos, ismael gózalo (’17SP)      65

pignoletto, orsi, pet’nat (’16IT)     70

lambrusco,‘l’onesta’ emilia romagna (IT)      11/42

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

white

grüner veltliner, Jules Taylor, Marlborough  (‘17NZ)    50

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

grenache blanc, domaine majas, languedoc (‘16FR) 12/46

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

pinot blanc-chardonnay, minimus, willamette valley (‘17OR)    75

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

arneis, malvira, piedmont, roero (‘18IT) 52

pansa blanca, alta alela, barcelona (‘17SP) 53

romorantin, d. des huards, loire, cour-cheverny (‘14FR)   62

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

ribolla gialla-chardonnay, massican, annia, napa (‘17CA) 95

red

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

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

alicante bouschet, southold f&c, fredericksburg (‘17TX)  54

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

gamay, bovin, herve villemade, loire (’18FR) LTR 62

nerello mascalese, tenuta monte ilice, etna (’15IT) 76

gamay, omero, chad stock, willamette valley (’16OR)  65

pinot noir,amalie robert, willamette valley (‘10OR)  130

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

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

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

dessert

muscadelle,rutherglen, topaque (AUS) 8

All of our wines are biodynamic and/or organic.

We support sustainable, family-owned wineries whenever possible.

.

The perfect

flavor

join the

family

monday
nope

tuesday-thursday
5:30p-9:30p

friday & saturday
5:30p-10:30p

sunday brunch
10:30a-2:30p

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

Foreign & Domestic, Austin

WALK-INS WELCOME | RESERVATIONS AT OPENTABLE.COM

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