A 5 course tasting menu curated by Executive Head Chef, Dominick Lee, and our in-house Cicerone, Sarah Sapida, with beer pairings from local brewery, Holler Brewery.


$75 per person

Chilled Gulf Shrimp
grilled pineapple, red curry, avocado
Hibiscus Boisterous Bobcat

King Trumpet Mushroom
thyme, spinach, peas
Good Hops

Airline Supreme Chicken Breast
turmeric, dill, coconut
Tank It To The Limit

Berkshire Pork Belly
oak, maple gastrique
Houston Triple Craft

Lemon Rosemary Cheesecake
goat cheese ice cream
Apriquat Sour