Est.25
Son Of The Wild
Austin, TX
Est.25
Son Of The Wild
Austin, TX
Locally sourced 6oz New York Strip grilled over oak wood fire. Served plain with finishing salt or green chimichurri.
6oz salmon fillet grilled and topped with green pesto and blistered heirloom tomato chutney.
6oz locally sourced chicken breast fillet brined and wrapped in prosciutto, braised in a sauce of white wine and savory herbed butter.
Locally sourced roasted pork belly rolled in a savory blend of garlic and herbs.
Grilled quail or chicken, white or dark option glazed in sotol hot honey
24 hour brined pork chop, marinated in black pepper, local honey, and Texas sourced extra virgin olive oil.
5oz seasonal gulf fish fillet seared in clarified butter. Topped with choice of green chimichurri or red romesco sauce.
4oz south Texas nilgai antelope leg fillet grilled over oak wood fire. Served with choice of green chimichurri or sotol infused chipotle & shallot cream sauce.
Texas Quail Farms sourced quail brined and grilled over oak wood fire. Served with or without cornbread stuffing and with choice of red romesco sauce or Alabama white barbecue sauce.
Empanada stuffed with a cheesy leek & potato filling smothered in creamy wild mushroom gravy.
Caesar salad of butter lettuce, red onion, shaved parmesan, scratch-made croutons, and housemade Caesar dressing. Served vegetarian or with choice of oak fire grilled chicken or Gulf shrimp.
Chestnut mushrooms and organic green beans sauteed with garlic, shallots, and pancetta.
Scalloped potatoes baked in a sauce of smokey chipotle peppers, shallots, and organic locally-sourced cream infused with oak aged Texas sotol.
Seasonal squash marinated and grilled over oak wood fire. Served with herbed whipped feta of tarragon and mint.
Organic roasted carrots glazed in Texas hot honey.
A southern classic. Seasoned potatoes boiled and mashed with garlic, butter, and cream.
Organic broccolini marinated in a spicy sweet and sour glaze and grilled over an oak wood fire.
Side salad of locally sourced greens and seasonal vegetables. Choice of dressing: buttermilk ranch, Italian, or tangy chive vinaigrette.
Blanco tequila shaken with lime and an orange herb blend
Bourbon and demerara sugar mixed with angostura and spiced cherry bitters
Rum, Strawberry, basil, and lemon blended then topped with sparkling rose
Blanco tequila blended with cilantro, basil, mint, jalapeno, pineapple, and lime
Modern Gin, butterfly pea tea, mint cordial, lemon-lime
Blanco Tequila, lime, and topo chico
Indigo gin, cardamom-lemon cordial, soda
Vodka shaken hard with cinnamon, espresso, and coffee liqueur
Sotol, wild bergamot tea, lemon cordial
Modern gin shaken with honey and lemon, topped with an ube gummy
Bourbon, peach honey, orange, lemon, whiskey sour’d, topped with a honeycomb tuile
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