Breakfast — Served daily from 7 – 11 am.

Breakfast

Buttermilk Flapjacks — 8

Two flapjacks served with molasses and our signature sassafras-infused whipped cream.

Hotcakes & Sausage — 9

Cornmeal and molasses hotcakes served with sweet fennel pork sausage.

Buckwheat Cakes with Honey — 8

Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.

Steel Cut Oatmeal — 8

Served with molasses, bananas, and fresh berries.

Sourdough Biscuits — 8

Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.

Baked Eggs & Bacon — 11

Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.

Oyster Omelet — MP

Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.

Beef & Beet Hash — 11

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.

Grits & Strawberries — 9

Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.

Scrapple Scramble — 9

Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.

Lobster Croquettes — MP

Two lobster and potato croquettes served with sour cream, parsnips, and radish.

Bacon & Eggs — 9

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.

Lunch — Served daily from 12 – 4 pm.

Lunch

Clam Chowder — MP

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.

Lobster Bisque — MP

Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.

Wood Fired Oysters — MP

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Pickled Pig's Feet — 7

Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.

Corned Beef Sandwich — 10

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.

Wild Turkey Club — 11

Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.

Brisket Sandwich — 13

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.

Bison Burger — 11

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.

Venison Burger — 13

Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.

Smoked Trout — 11

Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.

Grilled Mackerel — 12

Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.

Chicken Pot Pie — 11

Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.

Dinner — Served daily from 6 till close.

Dinner

Wood Fired Oysters — MP

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Pork Ribs — 9

Six BBQ ribs smothered in Hunter’s secret marinade.

Artichoke & Spinach Dip — 8

Sour cream based. Served with eight pieces of toasted sourdough bread.

Mutton Stew — 13

Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.

Wild Boar Shoulder — 15

Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.

Whole Quails — 14

Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.

Bison Prime Rib — 15

10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.

Roasted Rabbit — 14

Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.

Venison Loin — 16

8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.

Black Butter Salmon — 16

8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.

Grilled Lake Trout — 15

Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.

Lobster — MP

2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.

Drinks — Served all day.

Drinks

Cactus Wine — 10

100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.

Mule Skinner — 9

Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.

Classic Sazerac — 11

Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.

Champagne Flip — 13

Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.

Sherry Sangaree — 10

Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.

Snake Oil — 11

Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.

Merlot — 12

Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.

Pinot Noir — 13

Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.

Chianti — 12

Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.

Pinot Grigio — 13

Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.

Sauvignon Blanc — 12

Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.

Chardonnay — 13

Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.

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Menu

Menu

Breakfast — Served daily from 7 – 11 am.

Lunch — Served daily from 12 – 4 pm.

Dinner — Served daily from 6 till close.

Drinks — Served all day.

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Our Story

Famous chef, finance guy, construction guys, branding and concept girl.

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