T O   S H A R E

ESCARGOT  8
GARLIC HERB BUTTER / TOASTED BREADCRUMBS

CRISPY OYSTERS*  10
 SAFFRON AIOLI / CHARRED LEMON / FRISÉE

P.E.I. MUSSELS  11
 WEI
SSBURGUNDER BROTH / + ROSEMARY FRIES  5

GOAT CHEESE + GRILLED VEGETABLE TERRINE  9
 HAZELNUT PESTO / HONEY

 KÄSE BOARD  15
 AL TARTUFO / LARRA RONCAL / TRIPLE CREAM BRIE / VALDEON

BROTZEIT BOARD 15
BRATWURST / PRETZEL / OBATZDA BEERCHEESE

METZGER BOARD*  15
CHICKEN LIVER PATÉ / SMOKED HAUSMACHER / WAGYU TARTARE



S O U P     S A L A D

TAGESSUPPE  8
SEE BOARD FOR TODAY’S VEGETARIAN SOUP

 KRAFTBRÜHE  9
  BEEF CONSOMEÉ / SCALLION / BONE MARROW DUMPLINGS

ARUGULA SALAD  8
OVERNIGHT TOMATOES / SHAVED PARMESAN

SALAD FABI*  11
LAMB’S EAR LETTUCE, PORK BELLY, POACHED EGG

 


M A I N S

ICH LIEBE TIERE  14
VEGAN PLATE OF DAILY VEGETABLES AND GRAINS

MAULTASCHEN  16
RAVIOLI / CELERIAC / POREE / SHITAKI

SCHNITZEL  18
RED WATTLE PORK / SPÄTZLE / BEET KRAUT / PILZRAHMSO
SSE

HÜHNER-ROULADE  18
DEWBERRY’S CHICKEN
/ SWEET POTATO GNOCCHI / KALE / CIDER

HIRSCHGULASH + SEMMELKNÖDEL  19
VENISON / DUMPLINGS / LINGONBERRY

RAINBOW TROUT  21
POTATO SCALES / TOMATO OLIVE CAPER COMPOTE

DUCK BREAST  24
SAVORY BREAD PUDDING / BOURBON GLACÉ


SMOKED LONCITO’S LAMB CHOP*  26
BRUSSEL KRAUT / CHIVE KNÖPFLE / CARAWAY BIER SAUCE

BEEMAN RANCH WAGYU STEAK*
HOUSE MADE ROSEMARY FRIES / AU POIVRE
SIRLOIN  21 / IN-HOUSE DRY AGED RIB EYE  34

 



FABI+ROSI IS CHEF/OWNER OPERATED WITH A DEVOTION TO PROVIDE THE HIGHEST QUALITY, LOCALLY SOURCED INGREDIENTS.
EVERYTHING IS MADE IN HOUSE - FROM BUTCHERING TO BAKING. WE FLY OUR SEAFOOD IN FRESH.
EVERY DISH IS PREPARED  AT THE TIME YOUR ORDER IS PLACED, WE APPRECIATE YOUR PATIENCE DURING BUSIEST HOURS.
WE ARE PROUD TO SUPPORT AND FEATURE THE BEST OF TEXAS FARMERS, RANCHERS, AND PURVEYORS
WSPA RESTAURANT AWARD :: SOURCING HUMANELY RAISED PRODUCTS
* CONSUMING RAW OR UNDERCOOKED MEAT, EGGS, SEAFOOD INCREASES  YOUR RISK OF FOOD-BORNE ILLNESSES