Appetizers

Marcona Almonds and Spiced French Olives 4

Seasonal Soup of the Day 7

    Salad of Field Greens tossed with Cucumber, Red Onion, Tomato and Dijon Vinaigrette 7

Salad of Romaine Lettuce, Hard-Boiled Quail Eggs and Garlic Croutons finished with Manchego and Anchovy Vinaigrette 10

Wild Mushroom Tart with Goat Cheese and Pickled Mushroom Salad 15

House-Cured Charcuterie Plate with Pancetta, Prosciutto, Duck Prosciutto, Lomo and Spanish Chorizo served with whole grain Mustard, Housemade Pickles and toasted Baguette 17

A Trio of Housemade Sausages with Pickled Vegetables 18

Duck Confit with a salad of Frisee, Fingerling Potatoes, Leeks, and Truffle Vinaigrette finished with a Farm Fresh Poached Egg 18

Seared Hudson Valley Foie Gras with grilled Pears, Spiced Pine Nuts and Frisee finished with Pear Sauce 20

Market Oysters served with Mignonette sauce and fresh Lemons 3 each

Italian-style Rockefeller with Lardo, Arugula and Pecorino Romano Cheese 4 each

Baked with Truffle Cream and Grana Pandano Cheese 5 each

Entrees

Housemade Fresh Pasta with Seasonal Vegetables 22

Roasted Wild Atlantic Cod with Capers, Olives, White Wine, Roasted Peppers, Pearl Onions, White Beans, Cardones and Lemon Oil 29

Seared Diver Scallops with Rutabaga Puree, Blood Oranges, Fennel, Wild Mushrooms and Serrano Jamon finished with Sherry Reduction 30

Roasted Chicken with roasted Brussel Sprouts, Parsnips, Turnips, Butternut Squash sauce and finished with fried Sage Leaves 25

Grilled Hangar Steak with roasted Tomatoes, Carrots, Fingerling Potatoes, Nicoise Olives and pickled Horseradish finished with Rosemary Demi 29

Roasted Duck Breast with Housemade Tasso Ham, Carrots, Celery, Roasted Garlic, Wild Mushrooms, Green Olives, Pimenton and Piquillo Peppers 30

Roasted Colorado Rack of Lamb with Cauliflower Puree, braised Cardones, roasted Cauliflower, Pine Nuts, Black Trumpet Mushrooms and Currants finished with Juniper Sauce 32

Stewed Rabbit Leg with roasted Pancetta wrapped Rabbit Loin, Rack, Kidney and Liver with Chick Peas, Tomatoes and Fingerling Potatoes finished with Saffron Rabbit Sauce 35

Three Course Prix-Fixe

(Available Until 7:00 pm Daily)

Soup of the Day

Or

Salad of Field Greens

Roasted Wild Atlantic Cod with Capers, Olives, White Wine, Roasted Peppers, Pearl Onions, White Beans, Cardones and Lemon Oil

 Or

Roasted Chicken with roasted Brussel Sprouts, Parsnips, Turnips, Butternut Squash sauce and finished with fried Sage Leaves

Or

Grilled Hangar Steak with roasted Tomatoes, Carrots, Fingerling Potatoes, Nicoise Olives and pickled Horseradish finished with Rosemary Demi

Ginger and Cardamom Crème Brulee with Pomegranates

Or

Chocolate Pots du Crème

35 per person

No Substitutions Please

There is a $3 Charge for split entrees or appetizers

A Gratuity of 18% will be added to parties of 6 or more

There is a $25 Corkage Fee per bottle for outside wine

No outside wine that is on our list please

1024 South Alamo Street - San Antonio, Texas - 78210

Reservations and Information   (210) 223-3600

Casey Lange - Owner                                                                                      Josh Cross - Chef/Owner