Whole Animal Feast

Ranch to Table

Whole cabrito over post oak coals, smoked Fredericksburg lamb shoulder, Bandera quail in cast iron, Broken Arrow venison. Ranchers we know by name, cooked the way they'd cook it.

Plan with this menu

Chef tending whole animals over an open fire

West Texas cabrito/Fredericksburg lamb/Bandera quail/Broken Arrow Ranch venison

To Start

From the Ranch

From the Fire

Carved at the Coals

Sides

Off the Comal

Sweets

Hill Country

Add-Ons

Go Bigger

V VegetarianVG VeganGF Gluten freeDairy, nuts, shellfish and fish are listed under each dish.

More menus

Keep looking

All of them

Cast-iron pans of ribs, greens, and roasted vegetables fresh off the fire

The Texas Smokehouse

Hill Country BBQ

Low and slow, smoke-forward

See the menu

Street corn cups topped with cotija and chile

Austin's Favorite

Tex-Mex Spread

Bold, loud, built for a crowd

See the menu

Gulf ceviche cups garnished with citrus and herbs

Gulf Catch on Butcher Paper

Texas Coast Boil

Casual, communal, hands-on

See the menu

Sliced ribeye resting in cast iron with fresh herbs

The Board Dinner

The Steakhouse

Plated, precise, quiet

See the menu

Ranch to Table

To Start

Hill Country Quail

Wild Boar Crostini

Venison Sausage Platter

Lamb Lollipops

From the Fire

Whole Roasted Cabrito

Smoked Lamb Shoulder

Cast Iron Quail

Venison Backstrap

Sides

Borracho Beans

Elote Street Corn

Nopalitos Salad

Fresh Flour Tortillas

Sweets

Dewberry Empanadas

Pecan Pie Bars

Mexican Hot Chocolate Brownies

Add-Ons

Whole Hog Carving Station

Fajita a la Plancha

Texas Artisan Board