RAW

SALADS
NEW SCHOOL
EXOTIC
SLABS
SLICES
OLD SCHOOL
SAUCES
BURGERS
PASTA
TASTING MENU
SIDES
Ground to order steak tartare -
in the style of “21” 19
Yellowtail - Texas ruby grapefruit, avocado,
Murray River salt, sriracha, Ligurian olive oil 18
Bacon crusted bone marrow and San Diego uni 19
Oysters - Chef’s Selection. Half dozen 19
The Palomar / a chopped salad 16
Pea shoots, pea sorbet, country ham,
green goddess dressing 15
“Garden Salad” 14
Kent’s Heirloom tomatoes, watermelon, sea salt,
rice wine, Spanish olive oil powder 15
My wedge 15
Teresa’s watercress and endive Salad 16
vegan style or add goat cheese
44 Farms - Cameron, TX Prime - all cooked over red oak fire
Culet 26
Chuck flap 26
Sirloin flap 26
Tri tip 26
240 day dry aged 103 Niman Ranch rib eye 80/inch
Slow roasted bison rib eye 24oz. 36
Akaushi rib eye 28oz. 65
72 hr slow braised short rib 36
Sweetbread and wild mushroom meat pie 19
Slow braised pork jowl in the style of Milanese 19
All served with a variety of breads and sauces from
various nationalities - for two, four or six
Crispy pork belly 19
House cured pastrami 18
Crispy beef tongue 21
18 hour braised crispy pig’s head 32
Slow braised beef cheek 13
Selections of Knife charcuterie - Today’s Plate 24
pickled vegetables, grilled bread, bacon jam
Bacon Tasting 19
Ham Tasting (David Chang’s red eye gravy mayo) 21
French onion soup 9
44 Farms filet mignon 8oz. 44
45 day dry aged Niman ranch bone in rib eye 28oz. 48
45 day dry aged bone in Niman ranch sirloin 24oz. 60
Rack of Colorado lamb -
mustard garlic and herb crust 48
Whole roast chicken w/ panzenella salad 36
Double cut long bone pork chop 34
2 lb butter poached lobster - out of the shell MP
Bernaise 5
Au Poivre 5
Bordelaise 5
Chimichurri 5
Salsa Verde 5
Salsa Verde French Fries 7
One of Kent’s Tomatoes, sea salt, olive oil 6
Avocado fries 10
Roasted okra, tomato and bacon 9
Vegetarian collard greens 7
Johnny Mac & Cheese 12
Creamed spinach & roasted shallots 9
Roasted heirloom carrots 8
Something green and in season 9
All served with hand cut fries and tomato salad
The Rib 26
Add foie gras supplement 18
The Magic 16
The Tail End 18
THE OZERSKY 12
Foie gras sliders 36
Oxtail ravioli, parmesan monte, aged balsamic 24 24
Smoke fettucini bolognaise 21
Hand rolled penne with black truffle essence 30
Seven Course Tasting Menu 125
Tasting menu requires participation of entire table
Head cheese & Bacon jam
Salad of pea shoots, pea sorbet and country ham
Braised beef tongue, caramelized onions, arugua,
salsa verde
Blood sausage and sunny side up duck egg
Oxtail ravioli, parmesan monte, aged balsamic
Slow braised pork jowl, in the style of Milanese
RAW
SALADS
Ground to order steak tartare -
in the style of “21” 19
44 farms beef heart tartare 16
Yellowtail - Texas ruby grapefruit, avocado,
Murray River salt, sriracha, Ligurian olive oil 17
Bacon crusted bone marrow and San Diego uni 19
Suggested for two (can be made for four, six, or eight)
The Palomar / a chopped salad 16
Pea shoots, pea sorbet, country ham,
green goddess dressing 15
“Garden Salad” 14
Kent’s Heirloom tomatoes, watermelon, sea salt,
rice wine, Spanish olive oil powder 15
My wedge 15
Teresa’s watercress and endive Salad 16
vegan style or add goat cheese
44 Farms - Cameron, TX Prime - all cookedover redoak fre
Culet 27
Chuck fap 29
Skirt steak 26
Tri tip 28
Bratwurst, spicy mustard & kimchee 12
44 farms hot dog - house made kraut,
brown mustard and pickles 9
Italian sausage and peppers, onions,
marinara, provolone 13
Blood sausage and fried egg 14
Knife Ruben 16
Liverwurst and Vidalia onions 12
Stacked Mortadella and melted cheese 15
Salt & Pepper brisket - bread and butter pickles,
BBQ sauce, white Vermont cheddar cheese 17
Selections of Knife charcuterie - Today’s Plate 24
pickled vegetables, grilled bread, bacon jam
Bacon Tasting 17
Ham Tasting, rye bread & Vermont butter 24
NEW SCHOOL
SLICES
SAUSAGES
SANDWICHES
OLD SCHOOL
44 Farms flet mignon 8oz. 44
45 day dry aged Niman ranch bone in rib eye 28oz. 59
45 day dry aged bone in Niman ranch sirloin 24oz. 56
Rack of Colorado lamb -
mustard garlic and herb crust 48
72 hour slow braised short rib 36
Simple roast chicken 28
2 lb butter poached lobster - out of the shell MP
SIDES
Salsa Verde French Fries 7
One of Kent’s Tomatoes, sea salt, olive oil 6
Avocado fries 10
Roasted okra, tomato and bacon 8
Vegetarian collard greens 7
Johnny Mac & Cheese 10
Creamed spinach and roasted shallots “Mushrooms” 12
Roasted heirloom carrots 7
Something green and in season 9
Your loaded baked potato 8
LUNCH
BURGERS
PASTA
All served with hand cut fries and tomato salad
The Rib 21
The Magic 15
The Tail End 16
THE OZERSKY 12
Foie gras sliders 32
Beef cheek ravioli 22
Smoke fettucini bolognaise 21
Hand rolled penne with black trufe essence 32
RAW
SALADS
Ground to order steak tartare -
in the style of “21” 19
44 farms beef heart tartare 16
Yellowtail - Texas ruby grapefruit, avocado,
Murray River salt, sriracha, Ligurian olive oil 17
Bacon crusted bone marrow and San Diego uni 19
Suggested for two (can be made for four, six, or eight)
The Palomar / a chopped salad 16
Pea shoots, pea sorbet, country ham,
green goddess dressing 15
“Garden Salad” 14
Kent’s Heirloom tomatoes, watermelon, sea salt,
rice wine, Spanish olive oil powder 15
My wedge 15
Teresa’s watercress and endive Salad 16
vegan style or add goat cheese
All served with hand cut fries and tomato salad
The Rib 21
The Magic 15
The Tail End 16
THE OZERSKY 12
Knife Ruben 16
Liverwurst and Vidalia onions 12
Stacked Mortadella and melted cheese 15
Salt & Pepper brisket - bread and butter pickles,
BBQ sauce, white Vermont cheddar cheese 17
Selections of Knife charcuterie - Toady’s Plate 24
pickled vegetables, grilled bread, bacon jam
Bacon Tasting 17
Ham Tasting 24
Wood over grilled pizza
Margarita & Pesto 12
Maine lobster 18
Skirt steak, arugula & tomato 14
Salsa Verde French Fries 7
One of Kent’s Tomatoes, sea salt, olive oil 6
Avocado fries 10
Onion Rings 8
Johnny Mac & Cheese 10
Bratwurst, spicy mustard & kimchee 12
44 farms hot dog - house made kraut,
brown mustard and pickles 9
Italian sausage and peppers, onions,
marinara, provolone 13
Blood sausage and fried egg 14
BAR
BURGERS
SANDWICHES
SAUSAGES
SLICES
PIZZETTE
SIDES

Sign up to vote on this title
UsefulNot useful