Lunch Menu: Wednesday - Friday 10am-3pm

seasonal jam & spring onion butter 

A rustic spread of cured meats, artisan cheeses, pickled vegetables & foaccia crostini

orange zest, smoked chile, rosemary, everything seeds, focaccia crostini — 16

Lira Rossa yogurt with house made granola, golden raisins, pecans, fresh seasonal fruit — 14

Smoky black salt, malt vinegar gastrique, SH black garlic aioli*, fresh herbs

blended {farm’BQ}, salsa yerba, turmeric crème fraîche, everything seeds, crostini cup 

spinach, tender lettuces, marinated artichoke, black garlic vinaigrette, asiago americano, candied pecans, dried apricot, crisp prosciutto

brown sugar & garlic whipped chicken salad, tender lettuces, tomato, red onion,

black garlic vinaigrette, pumpkin seed, sourdough toast on the side — 16

antipasti-style shaved ham & salami, pickled beet egg*, marinated olives, asiago, tomato, shaved fennel,

red onion, tender garden greens, oregano red wine vinaigrette 

dark leafy greens, radish, parmesan, lemon, Texas Caesar dressing + focaccia croutons

blackened Gulf redfish, crispy bacon, tomato, arugula, house aioli, toasted sourdough

Croque Monsieur shaved ham, melty cheese, béchamel, mustard served open faced on toasted focaccia -add fried egg* & bacon — 6

Sharp cheddar, asiago & whipped goat cheese on toasted sourdough with caramelized onion & tomato

smoky pulled pork, seasonal slaw, pickled onion, cilantro, smoky veggie rémoulade, “Carolina Tom’s” on a brioche bun — 22

 two fried farm eggs*, crisp bacon, sharp cheddar with tomato & garlic aioli* on toasted sourdough

sautéed gulf shrimp, salsa yerba, seafood demi-glace & micro greens 

Bastrop Cattle Co. beef with lettuce, tomato, red onion, SH pickles, garlic aioli*, handcut fries, SH spicy ketchup

SH made {black beans, beets, carrot, onion, garlic} with lettuce, tomato, red onion, SH pickles, garlic aioli*, handcut fries, SH spicy ketchup