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: 03.21.19

Dinner

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

gruyere black pepper popovers                              8

butternut &greens                                                       9
 farm cheese, pomegranate& smoked pecan vinaigrette

turnip greens soup                                                 10
 caramelized pork & crispy carrot

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

lamb campanelli                                                 13/26
calabrese peppers, tomato, &hazelnuts

casarecce& root vegetables                                     24
root vegetable bolognese, ricotta, & fennel

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

berkshire pork chop                                                  26
braised kale, carrot butter, &citrus gremolata

market fish from the gulf                                         MKT
rapini, grains & legumes, smoked fish fumet

a bar n ranch wagyu flank steak*                            28
mushroom sugo, pomme puree, &fines herb

44 farms burger &fries*                                            18
 cheddar, green tomato jam, &pickled onion
add hen egg* or bacon                2/ea
pommes frites&pimenton               5
duck fat fingerlings &peccorino     5

creamed collards &onion                5

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

grapefruit meringue pie &chocolate                       7

happy hour

tuesday-saturday 5:30-6:30

local beer 3.5

glass of wine 6

butternut tartine, pomegranite, pecan, & farm cheese

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

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

blackberry crepes                                                      12
ricotta, lemon, &blackberry

pancakes&peach jam                                             10
 peach jam &whipped cream

cast iron frittata                                                          11
butternut, scallion, mushroom, tomato, gruyere, &herbs

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

pommes frites & pimenton 5

duck fat fingerlings & grana 5

creamed collard greens & onions 5

Beverages

non-alcoholic

mexican coke 4

sparkling water, rambler   3

organic black iced tea  4

richards rainwater,  liter      3

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

‘primus’ bavarian style weizenbock,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)  13/50

 pinot noir, sancerre, la raimbauderie (’17IT)  11/42

dolcetto,pet’nat rose,minimus, willamette valley (‘17OR)    85

gamay, petillant natural, rose, lise & bertrand jousset  (‘17FR)   65

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

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

white

riesling, domaine hubert meyer (‘17FR)    11/42

garganega, il mastieri, angiolino maule, gambellara (‘17IT) 13/50

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

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

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

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

chardonnay, brea, chris brockway, santa lucia  (‘17CA) 50

chardonnay, minimus, willamette valley (‘17OR)  92

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

red

nebbiolo,rosso di valtellina, tei (‘17IT)   54

tempranillo,el jefe grande, castilla y leon(‘15SP) LTR  11/52

cabernet franc,domaine guion, bourgueil, loire (‘17FR)   13/50

grenache-mourvedre,domaine bordes, languedoc (’17FR)   14/54

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

syrah,minimus, SM3, willamette valley (’17OR)  92

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, amarone della 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

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