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: 07.24.2020


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

gruyere &black pepper popovers                       8 

texas peach salad                                                     11
 ricotta, candied pecans, & smoked pecan vinaigrette 

heirloom tomato                                                   12
chèvre, hazelnut, garden mint

venison tartare*                                                     12
almond dukka, egg yolk, & taro chips                                                 

parisian gnocchi                                                    24
hifi oyster mushroom, amaranth, & koji butter

tomato leaf caserecce                                             24
tomatoes, whey,  & farmers cheese

squash blossom risotto                                            25
summer squash pecorino

berkshire pork chop                                                  26
succotash, thai basil, & herbed breadcrumb

market fish*                                                                MKT
potato, vaduvan curry,  peas

44 farms striploin*                                                       28
pomme puree, mushroom jus, & herbs

44 farms burger & 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.


blackberry cardamom buttermilk pie                                                  7

warm brownie & caramelized barley ice cream                                5

olive oil cake, peach-ginger-chevre ice cream & marigold              8


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 peach salad                                                         9
ricotta, candied pecans, & smoked pecan vinaigrette

blackberry & lemon crepe                                          9
lemon ricotta & icing

pancakes & peach jam                                             10
maple syrup whipped cream


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

f&d benny                                                                  12
focaccia, poached eggs, tomatoes, 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 eggs

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

currently unavailable, but returning soon: 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


charred green bean lemon           5
duck fat fingerlings pecorino       5

stewed tomatoes & okra                    5




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

cava, amaltea (SP)    12


rose, orange, & white wine by the glass          

pansa blanca, alta alella (‘19TX)               12

cinsault, papa frenchy (‘18TX)                   12

pinot grigio, malina (‘13IT)                         12


red wine by the glass

boba, clos lojen (‘18SP)                                 13

aglianico, cantina del taburno (‘18SP)      12


featured coravin wines by the glass

chenin blanc, attention chenin penchant (‘18FR) 18

amarone, amarone della valpolicella (‘12IT)          28 


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, (‘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

cotes de provence, chateau vannieres (’18FR) 50

sancerre, pinot noir, domaine cherrier, loire (’18FR) 72 

malbec, william chris vineyards, natural, unfined-unfiltered (’18TX) 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

riesling, sybille kuntz, mosel (’18DE) 98


         white wines by the bottle

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

gruner veltiner, weingut, buchegger, holzgasse (’17AUS)

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

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



      red wines by the bottle                                                                   

primitivo, polvanera, puglia (‘18IT)  46

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

zinfandel blend, les lunes, orinda (’19CA) 60

alicante bouchet blend, ‘her song in my head’ south hold farm & cellar (’17TX) 60

tannat, tonys carbonic, william chris vineyards (’18TX) 65

cinsault- mourvèdre, wanderer project, william chris vineyards (’19TX) 54

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

gamay, cotes de brouilly (‘17FR) 60

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

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

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

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

barbera, ‘hidden in your heart’ south hold farm & cellar (’18TX)115



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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