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A rotating selection of the kitchen's best bites — three courses, chef's choice. Ask your server what's in today.
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Spanish octopus, charred over live fire, served on smoked paprika romesco, fingerling confit, and micro herbs.
Dry-aged 30 days in-house. Cooked over oak, finished with bone marrow butter. Served with two sides.
Texas Wagyu flat iron, chimichurri, crispy garlic chips, and roasted bone marrow on the side.