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: 09.24.2020


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 bavette*                                                       28
eggplant, puttanesca, & 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

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

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          

modern light, witbier, roughhouse brewing, san marcos tx (16.9 oz)    15

sprout, citrus farm ale, roughhouse brewing, san marcos tx (16.9oz) 15

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

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

cidre, francois sehedic, france (750ml)  35

sparkling by the glass

cava, amaltea (SP)                                                12

cab franc, perles fines (FR)                                13


rose, orange, & white wine by the glass          

jaquere, chignon, charles gonet (‘18FR)         12

semillon, de illius (‘19AT)                                  12

cersuolo d’abruzza, lunaria (‘17IT)                10

pinot grigio, malina, venezia (’13IT)               13


red wine by the glass

syrah, love & grapes, vini nobis (‘17FR)           12

bobal, clos lojen (‘19SP)                                       13

pinot noir, mwc, victoria (‘18AUS)                    13


featured coravin wines by the glass

pinot grigio, skin contact, ram, venezia giulia  (‘11IT)     21

amarone, amarone della valpolicella (‘12IT)   28


sparkling wines by the bottle                                                           

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

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

prosecco, extra dry, domus picta, treviso (IT)    48

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

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

lambrusco, lonesta, labrusco di sorbara(‘NVIT)  44

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

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

cap classique, brut zero, chardonnay, graham beck, (‘12AF)    90

blanc de blanc, chardonnay, graham beck, (‘15AF)  100



    petillant naturel by the bottle

moscato bianco, il baffone, poderi cellario, (‘NVIT)  62

trebbiano grechetto, litro bianco, liter, umbria (‘19IT)                          50

glera, prosecco, carolina gatti, ‘bolle corsare’ (‘NVIT)                                55

sangiovese-mourvedre, william chris vineyards (‘19TX)    65

gamay, ‘exile’ lise & Bertrand jousset (‘19FR) 65

grignolino, red, vino rosso, poderi cellario, liter (‘NVIT)    52

       still rose by the bottle

mourvedre-cinsault, dandy, rae wilson, wine for the people (‘19TX)     52

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


        still orange by the bottle

pinot grigio, vigne del malina, venezia giulia (’13IT)                                                 48

pinot grigio, ‘ram’ vigne del malina, venezia giulia (’11IT)    86

torontel, maturana, valle de maule (’19CH)      65



         white wines by the bottle

jaquere, chignon, vin de savoie, charles gonet (‘18FR)                                                52

sauvignon blanc, pouilly fume, chateau favray (‘18FR)                                                  66

savagnin-chardonnay-riesling, ‘iruai shasta cascade white’ methode sauvage  (‘16CA)                55

procanico, ‘la villana’ vino bianco (‘16IT)                                                                65

chardonnay, ‘coteaux bourguignons’ vini viti vinci (‘16FR)                                            70

greco, beneventano, cantina del taburno (‘18IT)                                                         54

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

gruner veltiner, weingut buchegger, holgasse, niederosterreich (‘17AUS)                         54

chardonnay, petit chapeau, bougogne blanc (‘17FR)                                                 48

pansa blanca, alta alella, (‘17SP)                                                                         54

semillon, de iuliis, hunter valley (‘19AT)                                                                  52

roussane-albarino, southhold farm & cellar, ‘don’t forget to soar’ (‘17TX)  46

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

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

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

carricante-cattarato, etna bianco, catania (‘17IT)   50

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

chenin blanc, vouvray, silex d’orfeuilles, loire (‘17FR)                                                 60

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

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

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

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

riesling, ‘candied mushroom,’ teutonic wines (‘19OR)                                                  62

      red wines by the bottle                                                                   

primitivo, polvanera, puglia (‘18IT)        46

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

syrah, vini nobis, love & grapes, rhone (‘17FR)  54

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

cinsault -mourvedre, wanderer project, william chris vineyards (‘19TX)  54

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

pinot noir, irancy, vini viti vinci, nicolas vauthier (‘17FR)  80

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

pinot noir, bourgogne coulanges la vineuse, vini viti vinci, (‘18FR)      80

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

alicante bouschet blend, ‘her song in my head’ southhold farm & cellar (‘17TX)    60

carignan, domaine de la manarine, s.rhone (‘18FR)            42

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

cab franc, ‘hanami’ domaine bobinet (‘19FR)   70

pinot noir, burgundy, sylvain bzikot, bourgogne, cote d’or (‘17FR) 78

pinot noir, riefle, l’etoffe,alsace (‘18FR)            65

gamay, cotes de brouilly  (‘17FR)           60

tannat, ‘tony’s carbonic’ william chris (‘18TX)           65

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

amarone, domenico fraccaroli, valpollicella (‘12IT)                 125

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


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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