Our Menu
BREAKFAST / 7 a.m. to 11 a.m.
Thick Buttermilk Pancakes - 8
Two thick pancakes served with molasses and our signature sassafras-infused whipped cream.
Sourdough Pancakes with Sausage - 9
Cornmeal and molasses sourdough pancakes 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.
Crushed rolled oats - 8
Served with molasses, bananas and fresh red fruit.
Sourdough cookies - 8
Four small cookies served with boysenberry and blackberry compote and rosemary lard or apple maple butter.
Baked Eggs and Bacon- 11
Free-range eggs, house-smoked bacon and spinach cooked in a cast-iron skillet and topped with aged cheddar. Served with two slices of cowboy-style fried bread.
Oyster Omelette - PM
Three fresh Corpus Christi shucked oysters, horseradish cheese and onions. Served with two sourdough cookies.
Shepherd's pie with beet - 11
Corned beef, red and orange beets, wild onions and potatoes. Served with two free-range eggs and two slices of cowboy-style fried bread.
Corn and Strawberry Oatmeal - 9
Cornmeal and local beans called "Arizona strawberries". Served with onion, garlic, poblano pepper and ham sauce.
Scrapple Brouillé- 9
Free-range egg and pork scrapple scramble made with chopped cornmeal. Served with a fresh tomato and two sourdough cookies.
Lobster Croquettes - MP
Two lobster and potato croquettes served with sour cream, parsnips and radishes.
Eggs Bacon- 9
Three thick strips of house-smoked bacon and two free-range eggs. Served with two slices of cowboy-style fried bread.
LUNCH / Noon to 4 p.m.
Clam Soup - PM
Texas razor clams in a clear broth of parsnips, salsify, carrots, celery and potatoes. Served in a ball of sourdough bread.
Lobster Bisque - PM
Corpus Christi lobster, onions, carrots and celery in a saffron and cream bisque. Served in a ball of sourdough bread.
Wood-fired oysters - PM
Half a dozen oysters grilled over an open wood fire. Served with a cumin chipotle sauce.
Marinated Pork Feet - 7
Four pork trotters marinated in lemon juice, vinegar, salt, chillies, onions and cucumbers.
Corned beef sandwich - 10
Corned beef spiced with cloves and coleslaw between two slices of cowboy-style fried bread. Served with a small salad or fries.
Wild Turkey Club Sandwich - 11
Thick slices of wild turkey roast, wild onions, lettuce, tomato, mayonnaise and black bread.
Beef Brisket Sandwich - 13
Sliced slow-smoked beef brisket, pickled okra, wild onions, tomatoes and black bread. Served with a small salad or fries.
Bison Burger - 11
Bread with potato, lettuce, tomato, wild onion and pepper jack cheese. Served with a small salad or fries.
Venison burger - 13
Potato bread, lettuce, tomato, wild onions, red wine marinade and Gruyère cheese. Served with a small salad or fries.
Smoked Trout - 11
Whole lake trout smoked in an oyster sauce. Served with grilled leeks and salsify on a bed of creamed turnips.
Grilled Mackerel - 12
Mackerel fillet marinated with lemon and spiced with paprika on a bed of succotash and mashed potatoes.
Chicken pie - 11
Baked free-range chicken, carrots, celery, peas and potatoes with rosemary and thyme. Crust infused with bay leaves.
DINING / 6 p.m. to closing
Wood-fired oysters - PM
Half a dozen oysters grilled over an open wood fire. Served with a cumin chipotle sauce.
Pork Ribs - 9
Six barbecued ribs topped with Hunter's secret marinade.
Artichoke and Spinach Cold Sauce - 8
Made with sour cream. 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 cookies.
Wild boar shoulder - 15
Seared wild boar, cracked pepper and red wine glaze. Served with warm corn cakes and a small salad.
Whole Quail - 14
Two whole grilled quails stuffed with oregano and garlic. Served with beets, potatoes and roasted leeks.
Côte de Bison- 15
280 g prime rib in a red wine reduction. Served with asparagus, heirloom tomatoes and roasted potatoes.
Roast Rabbit - 14
Chopped half rabbit with honey and nutmeg. Served with broccoli, salsify and creamed corn.
Filet of venison - 16
225 g filet mignon marinated in a whisky and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon - 16
225 g fillet marinated with lemon and cracked pepper, then pan-fried in black butter. Served with eggplant beaten with cornmeal and okra.
Grilled Lake Trout- 15
Grilled whole lake trout with capers and artichoke. Served with a cold cucumber, tomato and lima bean salad.
Lobster - PM
900 g Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach and baked potatoes.
BAR / Open all day
Cactus Wine - 10
Stirred 100% blue agave tequila with sun-infused peyote tea and honey liqueur. Served in a highball glass.
Muleteer - 9
Kentucky bourbon blended with house blackberry liqueur. Served in a whisky glass with a ginger garnish.
Sazerac Classique - 11
Bitter mixed with a sugar cube, then rye whisky. Served with lemon zest in an absinthe-soaked whisky glass.
Champagne Flip - 13
Champagne poured over a cocktail shaken with 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 liqueur glass with a touch of orange and a pinch of nutmeg.
Snake Oil - 11
Gin and absinthe blended with mint and sugar. Served in a highball glass with a splash of lime juice.
Merlot - 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Powerful body. Velvety tannins. Notes of blackberry and plum.
Pinot Noir - 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Notes of strawberry and cherry.
Chianti - 12
Fiasco di Paradiso. Siena, Italy 2011. Very dry. Powerful body. Light tannins. Tart cherry and violet notes.
Pinot Gris - 13
Nebula. Willamette Valley, Oregon 2012. Very dry. Powerful body. Very light tannins. Notes of pear and pepper.
Sauvignon Blanc - 12
Château Faurier. Loire Valley, France 2011. Dry. Medium body. Very light tannins. Notes of nettle and elderflower.
Chardonnay - 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light body. Very light tannins. Notes of citrus and lilac.