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

butternut & greens, smoked pecan vinaigrette, farm cheese, & pomegranate  10

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

parisian gnocchi, blue oyster mushroom, mustard greens, & 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

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

gruyere & pepper popovers (2) 6

zucchini bread, lime crème fraiche 4

cheddar biscuits (2) & onion butter 4

butternut & greens 8
smoked pecan vinaigrette, candied pecan, pomegranate, & farm cheese

pancakes & peach jam 10
peach jam & whipped cream

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

braised pork & grits 15
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.

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

non-alcoholic

mexican coke 4

rambler sparkling water 4

organic black iced tea   4

aqcua panna still spring water     4

beer

‘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

cider

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

 sparkling & rose

cava, amaltea, brut nature penedes (’15SP)   42

pinot noir-xarello vermeil, loxarel 999, brut nature, penedes (’15SP) 13/50

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

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

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

gamay, petillant naturel rose, lise & bertrand jousset (’17FR) 79

champagne, pinot noir-chardonnay, zero dosage, lallier, brut nature 115

champagne, pinot noir-chardonnay,  lallier, grand cru, grande reserve 105

white

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

alsace blanc, sylvaner-pinot axxerois (’17FR) 11/42

beaujolais blanc, chardonnay, domain dupueble (’17FR) 13/50

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

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

xarello, amphora, loxarel, penedes (’17SP) 65

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

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

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

chardonnay, brea, mendocino (‘17CA)  13/50

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

red

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

syrah-alicante, ‘clovis’ rhone valley (’15FR) 12/46

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

carignane, ‘reversee’ populis, mendocino (’17CA)   13/50

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

pinot noir, bourgogne, les rouquins, ‘vini viti vinci’ (’17FR)

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

dessert

muscadelle, rutherglen, topaque (AUS) 8

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