DINNER MENU

Steak Frites

Eight-ounce prime let, grilled to order, finished with bourbon demi-glace. Served with shoestring potatoes tossed in fresh garlic, parsley, Texas extra-virgin olive oil, Maldon salt, and cracked black pepper.

Crab Cakes

Two 3-ounce jumbo lump crab cakes, pan-seared and served with sautéed poblano corn relish, arugula, radicchio, and red pepper vinaigrette.

Braised Short Rib

Twenty-four-hour red wine–braised short rib over soft polenta, with roasted baby carrots and grilled asparagus.

Bucatini Pasta

Bucatini pasta with roasted winter squash, sun-dried tomatoes, guanciale, Kalamata olives, ne herbs, white wine, Parmigiano Reggiano, Pecorino Romano, toasted breadcrumbs, and cracked black pepper.

Grilled Berkshire Pork Tenderloin

Grilled Berkshire pork tenderloin with sage gravy, sautéed kale with andouille sausage, and braised cipollini onions.

Flatbread

Roasted squash, heirloom tomato, caramelized onion, roasted garlic, shaved Pecorino, arugula, finished with lemon zest.

Grilled Citrus Chicken Breast

Airline chicken breast served over French beluga lentils with caramelized onion, roasted tomatoes, poached garlic, arugula, lemon zest, and cracked black pepper.

PickleDilly's Bowl

Japanese black forbidden rice, roasted cauliflower, broccoli, squash, tomato, watercress, poached garlic, and toasted almonds, dressed in a spicy yellow coconut curry.

Rustic Beef Bourguignon

Classic French preparation of slow-braised beef in red wine with potatoes,pearl onions, carrots, garlic, and herbs. Served with crusty sourdough.

Fried Pickle Chicken

Pickle-brined chicken, buttermilk battered and fried, served with horseradish cream, dill pickle hot sauce, fresh dill and dill pollen, and roasted spicy fingerling potatoes.