RAW

SALADS

NEW SCHOOL

EXOTIC

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SLICES

OLD SCHOOL

SAUCES

BURGERS

PASTA

TASTING MENU

SIDES

Ground to order steak tartare - in the style of “21” 19Yellowtail - Texas ruby grapefruit, avocado, Murray River salt, sriracha, Ligurian olive oil 18Bacon crusted bone marrow and San Diego uni 19Oysters - Chef’s Selection. Half dozen 19

The Palomar / a chopped salad 16Pea shoots, pea sorbet, country ham, green goddess dressing 15“Garden Salad” 14Kent’s Heirloom tomatoes, watermelon, sea salt, rice wine, Spanish olive oil powder 15My wedge 15Teresa’s watercress and endive Salad 16 vegan style or add goat cheese

44 Farms - Cameron, TX Prime - all cooked over red oak fire

Culet 26Chuck flap 26Sirloin flap 26Tri tip 26

240 day dry aged 103 Niman Ranch rib eye 80/inchSlow roasted bison rib eye 24oz. 36Akaushi rib eye 28oz. 6572 hr slow braised short rib 36Sweetbread and wild mushroom meat pie 19Slow 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 sixCrispy pork belly 19House cured pastrami 18Crispy beef tongue 21 18 hour braised crispy pig’s head 32Slow braised beef cheek 13

Selections of Knife charcuterie - Today’s Plate 24 pickled vegetables, grilled bread, bacon jamBacon Tasting 19Ham Tasting (David Chang’s red eye gravy mayo) 21

French onion soup 944 Farms filet mignon 8oz. 4445 day dry aged Niman ranch bone in rib eye 28oz. 4845 day dry aged bone in Niman ranch sirloin 24oz. 60Rack of Colorado lamb - mustard garlic and herb crust 48Whole roast chicken w/ panzenella salad 36Double cut long bone pork chop 342 lb butter poached lobster - out of the shell MP

Bernaise 5Au Poivre 5Bordelaise 5Chimichurri 5Salsa Verde 5

Salsa Verde French Fries 7One of Kent’s Tomatoes, sea salt, olive oil 6Avocado fries 10Roasted okra, tomato and bacon 9Vegetarian collard greens 7Johnny Mac & Cheese 12Creamed spinach & roasted shallots 9Roasted heirloom carrots 8Something green and in season 9

All served with hand cut fries and tomato salad

The Rib 26 Add foie gras supplement 18The Magic 16The Tail End 18THE OZERSKY 12Foie gras sliders 36

Oxtail ravioli, parmesan monte, aged balsamic 2424Smoke fettucini bolognaise 21Hand rolled penne with black truffle essence 30

Seven Course Tasting Menu 125 Tasting menu requires participation of entire table

Head cheese & Bacon jamSalad of pea shoots, pea sorbet and country hamBraised beef tongue, caramelized onions, arugua, salsa verdeBlood sausage and sunny side up duck eggOxtail ravioli, parmesan monte, aged balsamicSlow braised pork jowl, in the style of Milanese