We take reservations in the dining room for lunch and dinner, and our patio, bar and counter are always open for walk-ins.

Saturday and Sunday brunch is walk-in only. 

Not all reservations are available online, so if you don't see the time you're looking for, please give us a call at 512.524.0688. For parties of 13 or more, please email caroline@daidue.com. 



Since 2006, we have presented multi-course meals featuring all local ingredients. We offer two menus - an a la carte selection with a variety of items from small appetizers to huge platters that serve a crowd or our Supper Club menu. Our nightly Supper Club menu features an appetizer course, a second course of grilled meats or seafood (on Fridays) with a selection of vegetables, and your choice of dessert, with coffee or an herbal tisane. These dinners are served family style and are shareable, but please feel free to order from our a la carte selections, too, or build upon this supper with additional small plates.

On Tuesday through Thursday the Supper Club features "wild card", limited availability or esoteric items like wild game, foraged items and interesting cuts. In addition, on Tuesday nights only, we serve our Dry-Aged Wagyu Cheeseburgers in limited quantities.

On Fridays we feature a seafood dinner for two from the Gulf, like pompano, shrimp, flounder, black drum, blue crab and mackerel.

The Saturday Supper Club is an impressive mixed grill for two featuring a rotating selection of sausages, ribs, chops, skewers and vegetables.

Sunday is tallow-fried chicken night, with all the fixings.

February 2017

*Please use this sample menu for example purposes only, as our menu changes daily.*

First Courses

Spiced Beet Purée, Pickled Grilled Cauliflower, Sprouted Wheat Tabouli, Poppyseed-Chile Yogurt,  Cilantro & Pecan Pkhali, Marinated Spaghetti Squash, Coriander & Cinnamon Carrots with Pecan Salt and Flatbread  $22

Cold Meat Board: Veal Braunschweiger, Wild Boar Bierwurst, Summer Sausage, Country Pâté with Candied Pecan and Hog’s Head Cheese with Pickled Beets, Pickled Green Tomatoes and Fireman’s #4 Mustard  $22

Pork & Cider Stew with Potatoes, Bacon, Apples, Cabbage and House Paprika     $6/cup     $12/bowl

Grilled Confit Chicken Hearts with a Honey-Sambal Glaze  $5

Chicken Liver Mousse with Pickled Fennel and Grilled Buttermilk Bread  $10

Grilled Mesquite Sourdough with Cracklins and Plum Whipped Lard  $7

Coal-Roasted Bone Marrow with Garden Snails, Chasteberry, Parsley Salad, Gulf Salt & Grilled Bread  $17


A La Carte from the Grill

Toulouse Sausage with White Wine Mustard  $10

Medium Pork Chop  $31

Large Pork Chop  $37    

Pork Porterhouse  $31

20 oz Wagyu Ribeye, Aged 35 Days  $74



Grilled Giant Beef Rib with Escabeche, Cortido, Chipotle Honey and Cilantro  $84

Wild Boar Confit with Bone Broth, Citrus Sweet & Sour, Winter Vegetables and Red Sauerkraut  $24

Roasted 1/2 Chicken with Mashed Rutabaga, Swiss Chard and Leek Jus  $33

Guinea Fowl Schnitzel with Brown Butter, Arugula Spaetzle, Herbs and Cotija  $28

 Sides $7

Green Salad with White Wine Mustard Vinaigrette

Beer Braised Collard Greens with Bacon and Green Garlic

Potatoes Caroline:  Smashed Red Potatoes Tossed in Green Garlic and House Paprika with Smoked Potato Aïoli

Ash Hominy and White Grits Casserole with Escabeche Jalapeño, Bacon, Stryk Cheddar and Queso Cotija


Supper Club Menu

$37 per person, includes:


Grilled Pompano Fillet with Vegetable Arroz a Banda, Aïoli, Grapefruit and Parsley


Café de Olla ~or~ Lemon Balm & Bee Balm Tisane 


and a choice of:

Pecan Tart with Mexican Cinnamon Ice Cream

Grapefruit and Mint Sorbet

Black Sapote and Tangerine Layer Cake

Apache Blue Cheese with Pineapple Guava Paste

Sopapillas with Honey and Dulce de Leche 



Everything is from around here.  All of our produce, fruit, meats, cheese, olive oil and milk come from Texas sources; much of it comes from the Austin area.  Our seafood is caught in the Gulf or the freshwater rivers of Central Texas, and game is trapped in the wild throughout the Hill Country.  Many of our dry goods are locally sourced, and most are organic.  Please ask any staff member for more details.

*Please use this sample menu for example purposes only, as our menu changes daily.*