Scroll

Benefits Overview

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Nulla eu pretium massa. Mauris egestas at nibh nec finibus.

Framing

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Nullam sit amet nisi condimentum erat iaculis auctor. Nulla eu pretium massa.

Learn More

Laser Engraving

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Donec eu est non lacus lacinia semper.

Learn More

Photography

The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae. In sit amet felis malesuada, feugiat purus eget, varius mi.

Learn More

Breakfast — Served daily from 7 – 11 am.

Buttermilk Flapjacks — 8

Two flapjacks served with molasses and our signature sassafras-infused whipped cream.

Hotcakes & Sausage — 9

Cornmeal and molasses hotcakes served with sweet fennel pork sausage.

Buckwheat Cakes with Honey — 8

Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.

Steel Cut Oatmeal — 8

Served with molasses, bananas, and fresh berries.

Sourdough Biscuits — 8

Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.

Baked Eggs & Bacon — 11

Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.

Oyster Omelet — MP

Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.

Beef & Beet Hash — 11

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.

Grits & Strawberries — 9

Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.

Scrapple Scramble — 9

Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.

Lobster Croquettes — MP

Two lobster and potato croquettes served with sour cream, parsnips, and radish.

Bacon & Eggs — 9

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.

Lunch — Served daily from 12 – 4 pm.

Clam Chowder — MP

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.

Lobster Bisque — MP

Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.

Wood Fired Oysters — MP

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Pickled Pig's Feet — 7

Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.

Corned Beef Sandwich — 10

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.

Wild Turkey Club — 11

Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.

Brisket Sandwich — 13

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.

Bison Burger — 11

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.

Venison Burger — 13

Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.

Smoked Trout — 11

Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.

Grilled Mackerel — 12

Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.

Chicken Pot Pie — 11

Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.

Dinner — Served daily from 6 till close.

Wood Fired Oysters — MP

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Pork Ribs — 9

Six BBQ ribs smothered in Hunter’s secret marinade.

Artichoke & Spinach Dip — 8

Sour cream based. Served with eight pieces of toasted sourdough bread.

Mutton Stew — 13

Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.

Wild Boar Shoulder — 15

Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.

Whole Quails — 14

Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.

Bison Prime Rib — 15

10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.

Roasted Rabbit — 14

Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.

Venison Loin — 16

8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.

Black Butter Salmon — 16

8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.

Grilled Lake Trout — 15

Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.

Lobster — MP

2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.

Drinks — Served all day.

Cactus Wine — 10

100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.

Mule Skinner — 9

Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.

Classic Sazerac — 11

Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.

Champagne Flip — 13

Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.

Sherry Sangaree — 10

Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.

Snake Oil — 11

Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.

Merlot — 12

Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.

Pinot Noir — 13

Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.

Chianti — 12

Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.

Pinot Grigio — 13

Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.

Sauvignon Blanc — 12

Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.

Chardonnay — 13

Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.

Home 1