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With a Bang Classics with a Twist Texan Tapas Breakfast

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With a Bang Classics with a Twist Texan Tapas Breakfast START WITH A BANG CLASSICS WITH A TWIST FRUIT PLATE | 8 BREAKFAST BAR | 22 seasonal fruit, honey lavender yogurt local favorites, breakfast classics, seasonal fruits, FARRO MUESLI | 8 granola lab, carbs bar, cold pressed juices, and farro, almond milk, golden raisin, apple, beet sugar other Chef treats PARFAIT | 7 honey lavender yogurt, granola, lemon curd BREAKFAST CARBS RAISIN BRAN | 6 house baked bran cereal, sugared raisin, HUEVOS RANCHEROS PIZZA | 12 toasted coconut, banana spicy tomato, chorizo, refried black bean, farm egg GERMAN OVEN PANCAKE | 11 SWEET POTATO PIZZA | 12 goat milk cottage cheese, apple compote Brazos Valley feta, baby kale, duck sausage EGGS EN COCOTTE* | 10 GRAND SLAM PIZZA* | 12 harissa, braised mushroom, farm eggs, buttered toast hash browns, soft scrambled egg, Tender Belly bacon DUCK BISCUIT + GRAVY* | 12 SMOKED + SALTED SALMON TOAST | 12 duck sausage, duck egg, scratch biscuit, duck sausage gravy beet cured salmon, everything bagel crisp, dill, chive cream cheese, compressed cucumber, baby tomato SKILLET OMELET | 12 B+E TOAST* | 10 farm egg souffle, duck ham, superfoods greens, fennel farm egg, Tender Belly bacon, mushroom, buttered brioche CRAB CAKE BENNY* | 14 AVOCADO TOAST | 9 jumbo lump crab, poached farm egg, grilled sourdough, avocado spread, tomato, radish, grilled sourdough Old Bay hollandaise TEXAN TAPAS DRINK IT UP Tasting portions of our breakfast plates Seasonal Cold Pressed Juice Bar 5 Smoothies 7 SMOKED + SALTED SALMON TOAST | 7 KTonic Kombucha (on tap) 6 EGGS EN COCOTTE* | 4 Little City Micro Lot Coffee (french press) 7 BISCUIT + DUCK GRAVY | 5 Little City Cold Pressed Coffee (Nitro – on tap) 6 CRAB CAKE BENEDICT* | 7 Little City Espresso, Cappuccino, Latte 5 BREAKFAST CHARCUTERIE | 8 Traditional Juices: Orange, Grapefruit, Cranberry 4 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. GREENS + BOWLS HAND HELDS served with house BBQ potato chips or side salad AUSTIN HOT CHICKEN | 12 THE CANNON BURGER* | 16 cold spicy fried chicken, brussels sprout + cabbage Belle’s special grind, jalapeño chutney, swiss, arugula, slaw, bibb lettuce, buttermilk chive dressing butter roasted mushroom, black garlic aioli, pretzel bun CAESAR* | 10 THE BELLE BURGER* | 15 smoked egg yolk, focaccia crouton, creamy anchovy Belle’s special grind, pimento cheese, Tender Belly habañero dressing, parmigiano-reggiano bacon, bread +butter pickles, bibb lettuce, tomato, onion, pretzel bun FARRO + CAULIFLOWER* | 11 marinated cauliflower, mirepoix, poached egg, MADAME EBERLY* | 14 white balsamic vinaigrette house cured ham, smoked gruyere, brioche, béchamel, farm egg, superfoods greens CHEF’S SALAD | 13 smoked turkey, house cured ham, hard boiled egg, FREDRICKSBURG SAUSAGE FOLD OVER | 12 baby tomato, local cheddar, romaine, cucumber ranch local sausage, caramelized fennel and onion, tomato, kale, fontina, in a pizza dough BLT | 10 bibb lettuce, bacon lardon, baby tomato, FRIED GREEN TOMATO CLUB | 12 blue cheese dressing, brioche crouton honey cured turkey, Tender Belly bacon, fried green tomato, avocado mayo, molasses wheat 3RD COAST NIÇOISE | 14 spice rubbed tuna, pickled green bean +corn relish, BAKED BRIE | 13 Texas olive, shaved fennel, locally picked greens, Brazos Valley brie, Asian pear, Tender Belly habañero smoked pepper vinaigrette bacon, sourdough, superfoods greens ROASTED AUTUMN SQUASH BISQUE | 9 LAMB + CHEESE | 12 crème fraiche, cumin oil, toasted pepitas lamb ham, goat cheese, arugula, rosemary aioli, molasses wheat MAINS SKUNA BAY SALMON* white bean ragout, sweet potato + pork belly hash 16 HANGER STEAK* scallion + arugula chimichurri, coriander spiced roasted carrot 18 DEWBERRY FARMS CHICKEN BREAST jalapeño polenta ‘panzanella’, sundried tomato jus 15 Don’t forget to save room for our Lunch Desserts *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. SHARED PLATES BREAD + BUTTER | 4 rosemary focaccia, Round Rock honey butter OVEN PRETZEL | 9 pimento cheese, smoked bacon peanut butter, Dusseldorf mustard ROASTED BRIE | 10 smoked apple, focaccia crostini BLACK EYED PEA HUMMUS | 8 crisp vegetables, oven fired flat bread SHRIMP TAMALE | 13 masa, smoked corn, green tomato GRILLED CHICKEN WINGS | 12 chile pepper butter, charred onion BBQ sauce BISCUITS + GRAVY | 10 scratch biscuit, duck sausage gravy CHEF’S BOARD | 14 select local charcuterie, Dusseldorf mustard, focaccia, jalapeño chutney, pickled beet GREENS OVEN ROASTED BROCCOLI | 10 pickled shallot, grilled focaccia, marinated raisin CAESAR* | 10 smoked egg yolk, focaccia crouton, creamy anchovy dressing, parmigiano-reggiano FARRO + CAULIFLOWER SALAD* | 11 marinated cauliflower, mirepoix, poached egg, white balsamic vinaigrette BLACKLAND PRAIRIE FARMS BABY CARROTS | 11 roasted heirloom carrot, avocado spread, cumin, citrus TEXAS GREENS | 9 superfoods mix, radish, celery, pickled vegetables, lemon-herb vinaigrette ROASTED AUTUMN SQUASH BISQUE | 9 crème fraiche, cumin oil, toasted pepitas *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. FLOUR + YEAST + WATER LARDON* | 15 coppa di testa, pancetta, brussels sprout, farm egg, pecorino romano TEXAS BEEF RIB | 17 BBQ sauce, horseradish-pecan cheddar, shaved jalapeño, red onion BEET | 12 local goat cheese, beet, arugula, pistachio, pink peppercorn vinaigrette FUNGHI | 13 truffle roasted mushroom, whipped herb ricotta, Texas olive oil BIRD | 16 bacon wrapped quail, duck ham, caramelized onion, rosemary fontina, black garlic, Belle Vie farms duck egg SPICY MEATBALL | 14 meatball, tomato sauce, calabria pepper, ricotta MARGHERITA | 12 tomato sauce, fresh mozzarella, basil WHITE | 13 fresh mozzarella, pecorino romano, parmigiano-reggiano, spinach, cracked pepper, lemon zest ROASTED VEGETABLE | 12 harissa, cauliflower, coriander roasted carrot, walnut parsley pesto SPICED LAMB | 15 Moroccan spiced ground lamb, preserved lemon, parsley, cucumber yogurt MAINS HOLIDAY HAM | 21 bacon braised greens, cheddar grits GULF SHRIMP + GRITS | 19 smoked gouda grits, tomato andouille broth SEED CRUSTED GULF SNAPPER* | 22 roasted okra, tomato consommé, romesco PASTRAMI CURED BEEF RIB | 24 rye bread puree, mustard creme fraiche, brussels sprout ‘sauerkraut’ HERB SMOKED VENISON* | 26 fennel, carrot, celeriac, juniper, Texas Tempranillo demi THE BELLE BURGER* | 15 Belle’s special grind, pimento cheese, Tender Belly habañero bacon, bread +butter pickles, bibb lettuce, tomato, onion, pretzel bun MARINATED TEXAS WAGYU RIBEYE* | 38 seasonal vegetable, chef’s starch OVEN ROASTED CHICKEN | 25 seasonal vegetable, chef’s starch *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. ‘ FLOUR + YEAST + WATER pies for lunch BEET | 12 local goat cheese, beet, arugula, pistachio, pink peppercorn vinaigrette FUNGHI | 13 truffle roasted mushroom, whipped herb ricotta, Texas olive oil BIRD* | 16 bacon wrapped quail, duck ham, caramelized onion, rosemary fontina, black garlic, Belle Vie farms duck egg SPICY MEATBALL | 14 meatball, tomato sauce, calabria pepper, ricotta MARGHERITA | 12 tomato sauce, fresh mozzarella, basil WHITE | 13 fresh mozzarella, pecorino romano, parmesan reggiano, spinach, cracked pepper, lemon zest ROASTED VEGETABLE | 12 harissa, cauliflower, coriander roasted carrot, walnut parsley pesto *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions..
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  • Shareable VEGETABLES & SALADS
    uite simply a menu designed to support the very best of homegrown produce. The food is assembled in an uncomplicated way that relies on its freshness to shine through as the real hero. We are committed to bringing to the plate all that is great from the best of Irish produce, at a time when it is so important to support and value the effort and commitment of our Irish producers and farmers. These people are an inspiration to us; through their passion they are continuously evolving Qwith a determination to be proud of what we do on this rapidly developing food island. - Dylan McGrath TO START Pork belly 11.50 Crispy lamb tongue 12.50 Scallop 14 Slow cooked pork belly, glazed baby onions, With mint gribiche sauce, a warm pea and broad Muirin studded with smoked salmon baton, bread crumbed watercress and a red wine salsify. bean salad and a lamb stock. with colcannon and egg butter mousse. Oysters 16.95 Duck liver 15.50 Char-grill carrot 9.50 Dungarvan oysters with chilled sea water, juice Roasted duck liver, with crushed turnip, chestnut purée, and Charred roasted carrot with an aubergine purée, of cucumber, pickled cabbage and trout caviar. smoked egg yolk. walnut pesto and pickled white onion. Cauliflower soup 10.50 Sea trout 12.50 Mushroom open ravioli 10.50 Grated cauliflower bound with a creamed cauliflower purée Smoked trout with new potatoes, watercress, pickled Open mushroom ravioli with truffle, parmesan and wrapped in smoked salmon & deep fried capers in a hot shallots, hens egg and a pommery mustard sauce.
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