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: 12.6.18


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

gruyere  & black pepper popovers 8

lamb campanelli, calabrese peppers, tomato, & hazelnuts 13

lions mane mushroom risotto, sot o’lio, dandelion greens, & pecorino 12

pears & greens, prickly pear vinaigrette, farm cheese, & candied pecan 10

crispy beef tongue, watercress, mint, onion pickle, horseradish 9

parisian gnocchi, blue oyster mushroom, asparagus, & koji butter 13

casarecce, root vegetable bolognese, fennel, & ricotta 24

braised duroc pork, creamer peas, apple & buttered cabbage 26

market fish from heritage seafood -market pricing

44 farms striploin, pomme puree, mushroom sugo, & onion strings  28

carrots & barley, caramelized carrots, creme fraiche, & charred leek  22

burger & fries* cheddar,  green tomato jam, pickled onion 18   *add hen egg 2


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

olive oil cake, smoked plums, fenugreek ice-cream, & cocoa crumble 7

happy hour

tuesday-saturday 5:30-6:30

local beer 3.5

glass of wine 6

onion rings & buttermilk 4

tempura cauliflower, peanuts, & red pepper hot honey 6

popovers & charred onion butter 4

pommes frites & rouille 4

44 farms cheddar burger 8

Sunday Brunch!

gruyere & pepper popovers (2) 6

zucchini bread, lime crème fraiche 4

cheddar biscuits (2) & onion butter 4

pears & greens 8
prickly pear vinaigrette, candied pecan, & farm cheese

pancakes & peach jam 10
peach jam & whipped cream

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

smoked pork & grits 15
smoked coppa, tomato gravy, & shoestring potato

  f&d benny 12
focaccia, poached eggs, creamed greens, hollandaise

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

44 farms steak & eggs  19
sunny side eggs, duck fat fingerlings, grilled tomato

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

eggs any style (2)  14

fried potatoes, house 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


pommes frites & pimenton 5

duck fat fingerlings & grana 5

creamed collard greens & onions 5



mexican coke 4

rambler sparkling water 4

organic black iced tea   4

aqcua panna still spring water     4


‘pearl snap’ german style pilsner, austin beerworks, austin    7

‘bloodwork orange’ IPA, austin beerworks, austin   7

‘big bark’ amber ale, live oak brewing, austin 7

‘oaktoberfest’ munich style festbier, live oak brewing, austin    7

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

‘professor black’ sour cherry stout, blue owl brewing, austin  7


‘basque cider’ arratzain, naturally fermented, san sabastian 9/35


cava, amaltea, brut nature (’15SP)  11/ 42


agioritiko, 14-18h, ga’ia, peloponisis (’16GR)  11/42

sangiovese, ‘il corzanello rosato’ coreano e paterno (’17IT)  11/42


hondarrabi zuri, bengoetxe, txakoli, basque (‘15SP)  54

gruner veltliner, Egon, niederrostereich,  (‘15AUS LTR)  12/58

semillon-sauvignon blanc, bordeaux blanc, chateau ducasse (’17FR) 12/ 46

albarino, albamar, rias baixas (‘17SP)  70

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

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

chardonnay, crosby cellars (‘16CA)  55

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


gamay, ‘herve villemade’ loire valley (‘17FR)  50

grenache-syrah-carignan, cote du rhone, catherine le goeuil (’17FR)      13/50

garnatxa negra, alta alella, catalunya (’17SP)      14/54

carignan-grenache, domaine majas, cotes catalanes, languedoc  (’16FR)   50

syrah-carignan, ‘wabi-sabi’ populis, mendocino (’17CA)    55

cabernet franc, bourgueil, stephane guillon, loire valley (’17FR)    14/54

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

pinot noir, brooks note, weir vineyard, yorkville highlands (‘14CA)    95

cabernet sauvignon, mount feeder,yates family, napa valley (‘14CA)    180

merlot, flour de feeder, yates family, napa valley (‘14CA)    110

All of our wines are biodynamic and/or organic. We support sustainable, family-owned wineries whenever possible.

The perfect


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friday & saturday

sunday brunch

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

Foreign & Domestic, Austin


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