//TO START//

Pear, Bentons Ham, Honey, Local Cheese

Bass Crudo, Olive, Citrus, Baguette, Smoked Fingerlings
Brandade Fritters, Cipollini Onions, Saffron, White Beans
Venison Tartare, Quail Egg, Black Truffle Aioli, Grilled Bread
Beets, Yogurt, Radish, Orange, Onion, Mustard Greens
Farm to Market Salad Take a walk through Chef Nicks garden

//MAINS//
Buffalo Fried Quail, Blue Cheese Slaw, Pickled Celery, Nicks Ranch
Smoked Antelope Ribs, Juniper BBQ, Parsnip, Garlic, Black Kale
Pork Belly, Sweet Potato Espelette, Brussels, Shrooms, SC BBQ Vinaigrette
The Burger, 30 Day Dry-Aged Beef, Bacon Shallot Fresno Aioli, LTO, Brioche,
Dirty American Cheese, Pickle, S + V Chips
ET
MARIKCE
PR Your
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Dry-Aged Steak or Chop, Seasonal Accompaniments

FROM THE WATER

ET
MARIKCE
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Daily Catch, Seasonal Accompaniments

//FOR THE TABLE//

Roasted Rabbit, Chestnut, Root Vegetables, Greens,
Smoked Carrot Rabbit Jus, Persillade

//SIDES//
Wild Rice and Shrooms
Sweet Potato Espelette Puree
Cavatelli Pasta, Aged Cheddar, Norwood Gouda, Goat Cheese
Roasted Broccoli, Pecorino, Preserved Lemon Aioli, Purslane

//DESSERTS//
Johnny Apple Seed, Hard Cider Caramel, Baked Apple, Goat Cheese Ice Cream
Herb Saint Brownie, Mint Ice Cream, Hemp Seed, Hot Fudge
Brown Sugar Custard, Lime, Ginger Snap, Chantilly

CHEF NICK AMORIELLO

Amoriello, a Culinary Institute of America grad who has worked at

Nobu, Driftwood, Central 214, and most currently as Executive
Sous Chef at Rapscallion, brings Regional Comfort cuisine to
Kitchen LTO.
ARTIST SARAH REISS

Both of Sarah's parents were professional artists and she was raised
making art. She started R&R Designworks 5 years ago with custom
furniture and art pieces. This year, she added watercolor and jewelry.

EMBRACE THE CHANGE

LTO (Limited Time Only)s mission is to deliver an ever-changing
culinary experience that showcases relevant chef and artist talent
and serves crave-worthy food and remarkable hospitality.
THE COUNTDOWN
How many days are left to dine in the Amoriello/Reiss LTO? Ask
your server!
WHO WILL BE NEXT?
Follow facebook.com/KitchenLTO or KitchenLTO.com to vote for
the next chef and artist to take over the kitchen.

Some of our food is raw/uncooked on purpose. It could make your tummy hurt. Doesnt the risk make it taste better? 20% gratuity is added for parties of 6 or more, split plate charge on entrees.

//TO START//
Farm to Market Salad
Beets, Yogurt, Radish, Orange, Onion, Mustard Greens
Brandade Fritters, Cipollini Onions, Saffron, White Beans

//MAINS//

The Burger

30 Day Dry-Aged Beef, Bacon Shallot Fresno Aioli,

LTO, Brioche, Dirty American Cheese, Pickle, S+V Chips

Olive Oil Poached Tuna Tartine, Boiled Egg, Gribiche Aioli, Radish
Pork Belly, Sweet Potato Espellete, Brussels and Shrooms, SC BBQ Vinaigrette
TX Red Chili and Eggs, Hash Browns
Chicken Salad Sandwich, Toasted Brioche, S+V Chips
Hot Country Ham and Pimento Sandwich, Brioche, S+V Chips

//SIDES//
Cavatelli Pasta, Aged Cheddar, Norwood Gouda, Goat Cheese
Wild Rice and Shrooms
Broccoli, Pecorino, Preserved Lemon, Purslane

//DESSERTS//
Johnny Apple Seed, Hard Cider Caramel, Baked Apple, Goat Cheese Ice Cream
Herb Saint Brownie, Mint Ice Cream, Hemp Seed, Hot Fudge
Brown Sugar Custard, Lime, Ginger Snap, Chantilly

CHEF NICK AMORIELLO

Amoriello, a Culinary Institute of America grad who has worked at

Nobu, Driftwood, Central 214, and most currently as Executive
Sous Chef at Rapscallion, brings Regional Comfort cuisine to
Kitchen LTO.
ARTIST SARAH REISS

Both of Sarah's parents were professional artists and she was raised
making art. She started R&R Designworks 5 years ago with custom
furniture and art pieces. This year, she added watercolor and jewelry.

EMBRACE THE CHANGE

LTO (Limited Time Only)s mission is to deliver an ever-changing
culinary experience that showcases relevant chef and artist talent
and serves crave-worthy food and remarkable hospitality.
THE COUNTDOWN
How many days are left to dine in the Amoriello/Reiss LTO? Ask
your server!
WHO WILL BE NEXT?
Follow facebook.com/KitchenLTO or KitchenLTO.com to vote for
the next chef and artist to take over the kitchen.

Some of our food is raw/uncooked on purpose. It could make your tummy hurt. Doesnt the risk make it taste better? 20% gratuity is added for parties of 6 or more, split plate charge on entrees.

Brunch Cocktails
Aperol Spritzer/Aperol, Sparkling Wine, Soda
Bartenders Breakfast/Bacon Infused Makers Mark, Crme de Cacao, Choc Bitters, Maple Foam
LTO Mimosa/Bubbles and OJ
Stormy Morning/Bristow Gin, Crme de Violette, St. Germain, Lime Juice and Bubbles
Texas Bloody Mary/House Made Bloody Mary Mix, Dripping Springs Vodka

//TO START//
Biscuits and Jam with Sorghum Butter
Farm to Market Salad
Fresh Fruit and Yogurt Parfait, Granola

//MAINS//
Biscuits and Gravy, House-made Sausage
Buckwheat Hot Cakes, Blueberry Sorghum Syrup, Lemon
Country Ham Croque Madame, Brioche, Mornay, Egg, Green Salad
Texas Red Chili and Eggs, Hash Browns
Benedict, House Cured Gravlox, Lemon Hollandaise, Poached Eggs, Roe, English Muffin
The Burger, 30 Day Dry-Aged Beef, Bacon Shallot Fresno Aioli, LTO, Brioche,
Dirty American Cheese, Pickle, S+V Chips
Olive Oil Poached Tuna Tartine, Gribiche Aioli, Radish, Pickled Egg
//SIDES//
Two Eggs Your Way
House-made Sausage

Mason Jar of Bacon

Hash Browns

//DESSERTS//
Johnny Apple Seed, Hard Cider Caramel, Baked Apple, Goat Cheese Ice Cream
Herb Saint Brownie, Mint Ice Cream, Hemp Seed, Hot Fudge
Brown Sugar Custard, Lime, Ginger Snap, Chantilly

CHEF NICK AMORIELLO

Amoriello, a Culinary Institute of America grad who has worked at

Nobu, Driftwood, Central 214, and most currently as Executive
Sous Chef at Rapscallion, brings Regional Comfort cuisine to
Kitchen LTO.
ARTIST SARAH REISS

Both of Sarah's parents were professional artists and she was raised
making art. She started R&R Designworks 5 years ago with custom
furniture and art pieces. This year, she added watercolor and jewelry.

EMBRACE THE CHANGE

LTO (Limited Time Only)s mission is to deliver an ever-changing
culinary experience that showcases relevant chef and artist talent
and serves crave-worthy food and remarkable hospitality.
THE COUNTDOWN
How many days are left to dine in the Amoriello/Reiss LTO? Ask
your server!
WHO WILL BE NEXT?
Follow facebook.com/KitchenLTO or KitchenLTO.com to vote for
the next chef and artist to take over the kitchen.

Some of our food is raw/uncooked on purpose. It could make your tummy hurt. Doesnt the risk make it taste better? 20% gratuity is added for parties of 6 or more, split plate charge on entrees.