ENTREES

Elk Tenderloin 35 risotto cake, shiitakes, French baby carrots, crispy brussels, gorgonzola cream sauce Grass Fed Ribeye 24 merlot pan jus, house made spicy rosemary ketchup, hand-cut fries Roasted Duck Breast 28 Main Root organic orange soda, black berry shallot reduction, coconut yam puree, pan seared artichokes Bacon Wrapped Duroc Pork Tenderloin 24 apple cinnamon chutney, wilted arugula, beet and white yam mash Pistachio Crusted, Seared Diver Scallops 26 pear and fig reduction, sautéed swiss chard, pan fried asparagus Slow Braised Grass Fed Short Ribs 17 cream cheese mashed potato, sautéed spinach, garlic, pearl onions Wild Caught Salmon 18 grape leaves, toasted tri quinoa, golden raison and plum tomato relish, capers Roasted Pastured ½ Chicken 21 roasted acorn squash, pan seared brussels, pomegranate glaze Sweet Potato Gnocchi 13 asparagus pesto, shaved parmesan, crostini A la Carte 5 pan seared brussels sweet potato fries, hand cut fries, truffle fries roasted tri color beets toasted red quinoa Origin Kitchen + Bar proudly features: Windy Meadows Farm Pastured Chicken, Campbell, TX Organic Vital Farms Pastured Eggs, Austin, TX Round Rock Honey, Round Rock, TX Village Bakery Bread Dallas, TX 100% Grass-fed Beef, local when possible depending on availability *Substitutions available for dietary restrictions *menu changes without notice due to seasonal freshness and availability Executive Chef Jeff Smith

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