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: 1.28.2020

Dinner

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

gruyere &black pepper popovers                    8          charred onion butter

texas strawberry salad                                     10
 ricotta, candied pecans, lemon jam, & smoked pecan vinaigrette 

little gem  salad                                                   11
avocado green goddess, cashew, pecorino grapefruit

44 farms steak tartare*                                                13
tri-tip, capers, pickled red onion, & foccacia                                                  

parisian gnocchi                                  12/24
hifi oyster mushroom, mustard greens, & koji butter

root vegetable caserecce                                         12/24
root vegetable bolognese & farm cheese

butternut risotto                                                          25
pepitas, pomegranate molasses, &pecorino

charred duroc pork                                                     26
sweet potato &smoked apple-miso butter

market fish*                                                                MKT
green curry, cauliflower, tomatillo, &cilantro

a bar n ranch wagyu bavette*                                 28
fingerling potato, anchovy, &salsa verde

44 farmsburger & fries*                                           18

cheddar, rouille, green tomato jam, &pickled onion
                                    add hen egg* or bacon                   2

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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

warm peanut butter cast–iron cookie                                  8
preserved strawberry jam & chocolate ice cream

molasses pie & nutmeg whipped cream                               7

happy hour

tuesday-saturday 5:00-6:30

austin beers 50% off

wine by the glass 50% off

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

cardamom-cinnamon roll (1)                                 4

texas strawberry salad                                            9
ricotta, candied pecans, lemon jam, & smoked pecan vinaigrette

blueberry & lemon crepe                                          9
lemon ricotta & icing

pancakes & strawberries                                             10
maple syrup whipped cream

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

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

beef tongue pastrami hash &eggs                           15
soft poached eggs, mornay, potato & sauerkraut

a bar n ranch 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

charred green bean lemon           5
duck fat fingerlings pecorino       5

creamed collard greens                    5

Beverages

non-alcoholic

mexican coke or ginger beer          4

rambler sparkling water                 3

organic black iced tea                      4

drip coffee, rutamaya, med. roast   3

french press coffee                         5

austin beer 7

‘pearl snap’ pilsner, abw, atx      

‘bloodwork orange’ IPA, abw , atx        

‘big bark’ amber ale, live oak, atx          

‘stash’ IPA, independence, atx

‘convict hill’ stout, independence, atx    

large format beer & cider          

treeform, farmhouse IPA, roughhouse brewing, san marcos tx (16.9 oz) 15

sordid nature, dark saison, roughhouse brewing, san marcos tx (16.9 oz) 15

ona, amber, roughhouse brewing, san marcos tx (16.9 oz) 15

cidre, francois sehedic, france (750ml)  35

sparkling by the glass

prosecco, extra dry, domus picta (IT)    12

cab franc, ‘perles fines’ (NVFR)              13

rose, orange, & white wine by the glass          

jaquere, chignin, savoie (‘18FR)                  11

trebbiano, austin winery (‘19TX)               13

vermentino, sardo (‘16IT)                            12

cinsault, papa frenchy (‘18TX)                     12

pinot grigio, malina (‘13IT)                            12

red wine by the glass

primitivo, polvanera, puglia (‘18IT)          12

grenache, clovis (‘16FR)                               11

pinot noir, MWC, australia (‘17AUS)          13

featured coravin wines by the glass

grenache blanc-clairette, chateauneuf du pape, (‘14FR) 22

cabernet sauvignon, collier falls, dry creek vineyard (‘14CA) 26 

sparkling wines by the bottle                                                           

cava, amaltea, loxarel, xarello  (‘16SP) 48/90

prosecco, extra dry, domus picta, treviso  (IT) 46

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

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

lambrusco, bianco brut, cantina della volta (‘13IT) 70

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

cremant, chenin blanc, chateau pierre bise, loire (‘15FR) 65

cremant, pinot auxxerois-reisling, brut zero, valentine zusslin, alsace (‘16FR)  80

cap classique, brut zero, graham beck, s.africa (‘12FR) 115

      petillant naturel by the bottle

pinot auxxerois, l’oncle charles, ostheim (‘19FR) 65

montuni-trebbiano, folicello, romagna (‘17IT) 54

nosiola, furlani, alpino (‘NVIT) 65

       still rose by the bottle

cinsault, papa frenchy, randy hester (‘18TX) 46

pinot noir, left coast cellars, willamette valley (‘18OR)54

        still orange by the bottle

pinot grigio, vigne del malina, friuli (’13IT)  50

pinot grigio, vigne del malina, friuli, ram (’11IT)  86

pinot grigio, bosco del merlo, veneto (’18IT) 54

         white wines by the bottle

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

jaquere, chignin, vin de savoie, d. charles gonnet  (‘18FR) 42

muscadet, sevre et maine, sur lie, sebastian branger (‘17FR)  52

trebbiano, austin winery, texas high plains (‘19TX) 50

sauvignon blanc, ‘vigne del malina’, venezia giulia (‘13IT) 54

gewürztraminer, ‘hubert meyer, vin de alsace (‘17FR) 56

schurebe-pinot noir, ‘sprockets’ teutonic, willamette valley (‘18OR) 54

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

chenin blanc, manoir tete rouge, saumur, loire  (‘18FR) 65

chenin blanc, attention chenin mechant, nicolas reau, anjou (‘18FR) 72

albarino, papa frenchy, randy hester, texas high plains (‘18TX)  60

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

colombard, martha stoumen, honeymoon, mendocino (‘18CA) 75

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

grenache blanc-clairette, chateauneuf du pape, (‘14FR) 100

 

      red wines by the bottle                                                                   

primitivo, polvanera, puglia (‘18IT)  46

grenache, clovis vin de france, chateau simian  (‘16FR) 42

corvina, domenico fraccaroli, valpolicella  (‘18IT)   48

gamay, herve villemade (‘17FR) 62

syrah, domaine l’ecu, love & grapes, rhone (‘17FR) 54

bobal, clos lojen, bodegas ponce (‘18SP) 50

pinot noir, mcpherson wine, joan ash (‘17AUS) 54

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

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

nero d’avola, martha stoumen, patatino nouveau (‘19CA)75

pinot noir, omero, chad stock, minimus, willamette (‘16OR)65

pinot noir, riefle, ad quatrum, l’etofee, alsace (‘18FR) 65

burgundy, bourgogne rouge, sylvain bzikot, pere et fils (‘16FR) 78

cabernet sauvignon, collier falls, dry creek vineyard (‘14CA) 115

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

tempranillo, c.l.butaud, randy hester, texas high plains  (‘17TX) 122

     dessert

muscadelle, rutherglen, topaque, pfieffer (AUS) 8/gls

All of our wines are biodynamic and/or organic in practice

We support sustainable, family-owned wineries whenever possible.

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The perfect

flavor

join the

family

monday
nope

tuesday-thursday
5:00p-9:30p

friday & saturday
5:00p-10:30p

sunday brunch
10:30a-2:30p

join us for happy hour tuesday-saturday 5:00-6:30!

Foreign & Domestic, Austin

WALK-INS WELCOME | RESERVATIONS AT OPENTABLE.COM

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