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 evron@daidue.com. 

 


ABOUT
OUR MENUS

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.


August 2017

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

First Courses

Mezze: Spiced Beet Purée, Baba Ganoush, Pinto Bean Hummus, Marinated Cucumbers, Sprouted Wheat Tabouli, Poppyseed-Chile Yogurt, Red Pepper & Pecan Purée and Flatbread  $22

Cold Meat Board: Roast Beef, Summer Sausage, City Ham, Pork Rillettes with Chile & Lime, Bierwurst, Pickled Green Tomatoes, Giardiniera, Fireman’s #4 Mustard and Sprouted Rye Bread

Pa amb Tomàquet with Puréed Heirloom Tomato, Olive Oil, Garlic and Gulf Salt  $3

Grilled Nixtamal Sourdough with Pork Cracklins and Burnt Corn, Thyme and Honey Whipped Lard  $7

Chicken Liver Mousse with Pickled Blueberries, Parsley and Grilled Buttermilk Bread  $10

Butternut Squash Salad with Pepitas, Chilies, Lime, Cotija, Onion, Basil and Lemon Balm  $9 

Summer Melon, Cucumber and Ham Salad with Chilies and Mint Marigold  $12

Fried Red Snapper Collars with Jalapeño Tartar Sauce  $12

Grilled Confit Chicken Hearts with Peach & Honey Glaze  $5
 

A La Carte from the Grill

Pork Chop     Petite  $23     Medium  $31     Large  $37

Pork Coppa Chop   Large  $37

20oz Wagyu Ribeye, Dry-Aged 45 Days  $74

 

Entrees

Wild Boar Confit with Pinto Miso, Bone Broth, Fermented Squash, Smoked Tomatoes, Chilies and Corn  $24

Red Snapper a la Plancha with Summer Vegetable Arroz a Banda, Aïoli, Lime and Cilantro  $29

Grilled Giant Beef Rib with Chile de Arbol Honey, Cortido, Pickled Green Tomato, Cotija, Cilantro and Chilies  $84

Grilled Quail (2) Stuffed with Chorizo, Corn and Rice, Served with a Tomatillo Salsa, Cilantro and Pickled Onions   $29


 Sides $7

Mixed Greens Salad with Summer Vegetables & Charred Onion Vinaigrette

Ash Hominy and Grits Casserole with Bacon, Pickled Jalapeño, Stryk Cheddar & Cotija

Stewed Okra with Bacon and Tomatoes

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

 

Supper Club Menu

$109, serves 2, includes:

Dry-Aged Venison Ceviche with Charred Onion, Radish, Lime, Chile and Potato Chips  

Mixed Grill: Marinated Quail, Pork Chop, Botifarra Sausage, Marinated Wagyu Beef Skewer and Smoked Venison Sausage
Summer Vegetable Salad with Mango Vinaigrette

Café de Olla ~or~ Mango Geranium Tisane

 and a choice of:

30-Month Aged Stryk Cheddar with Peach Compote and Sourdough Crackers

Fig Leaf Custard with Fresh Figs

Summer Melon Sorbet Terrine

Zucchini and Pecan Layer Cake

Mesquite Ice Cream and Cafe de Olla Affogato

 

 

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.*