Roaring Fork (Downtown Austin)

Rich tortilla broth with rotisserie chicken, avocado, and tortilla strips.

With crisp corn tortilla chips.

With crisp corn tortilla chips.

With hot buttered flour tortillas.

A bowl of mussels cooked with local chorizo, white wine, garlic and garlic croutons.

Baby iceberg, blue cheese, bacon lardons, and Ranch dressing.

Parmesan cheese, chili pecan croutons, and traditional dressing.

With candied walnuts, feta cheese, and cranberry vinaigrette dressing.

Pitted Medjool dates with goat cheese, baby arugula, candied walnuts and fig smear.

Spit-roasted chicken, chopped spinach, and mixed greens, apples, avocado, grapes, eggs, Parmesan cheese, dates, candied walnuts, and dressed with white onion vinaigrette.

Poblano pepper, cheddar, smoked pepper bacon, lettuce, tomato, onions, pickles, and French fries.

With horseradish, chive havarti, carmelized onions, au jus and house-made Yukon gold potato chips.

With sliced tomato, guacamole, spicy slaw and French fries.

With horseradish cream, onion jus and French fries.

Served on corn tortillas with guacamole, corn pico, remoulade and salsa verde.

With chopped salad.

With green beans, cornbread stuffing, and roasted garlic jus.

With whole grain pilaf, smoked tomatoes, and Chipotle Tabasco lemon butter.

Wood oven roasted with teriyaki BBQ and chilled green bean salad.

Soup or salad + entrée selection.

With black beans and hot buttered flour tortillas.

Rich tortilla broth with rotisserie chicken, avocado, and tortilla strips.

With crisp corn tortilla chips.

With crisp corn tortilla chips.

A bowl of mussels cooked with local chorizo, white wine, garlic and garlic croutons.

With hot buttered flour tortillas.

With white wine fondue, chili pecan bread and roasted squash.

Baby iceberg, blue cheese, bacon lardons, and Ranch dressing.

Parmesan cheese, chili pecan croutons, and traditional dressing.

With candied walnuts, feta cheese, and cranberry vinaigrette dressing.

Pitted Medjool dates with goat cheese, baby arugula, candied walnuts, and fig smear.

Spit-roasted chicken, chopped spinach, and mixed greens, apples, avocado, grapes, eggs, Parmesan cheese, dates, candied walnuts, and dressed with white onion vinaigrette.

Lightly marinated beef tenderloin, mixed greens, avocado, red onion, grilled corn, cilantro, basil, dried cranberries, tomatoes, blue cheese, and fresh chopped egg with white balsamic vinaigrette.

Poblano pepper, cheddar cheese, smoked pepper bacon, lettuce, tomato, onions, pickles, and French fries.

Served on corn tortillas with guacamole, corn pico, remoulade, and salsa verde.

With whole grain pilaf, smoked tomatoes, Chipotle Tabasco lemon butter.

Wood oven roasted with teriyaki BBQ and chilled green bean salad.

With roasted almonds, brown butter and sautéed green beans.

Green beans, cornbread stuffing, and roasted garlic jus.

Black beans and fresh hot buttered flour tortillas.

Served on White Falls Mills cheese grits, and finished with Mexican street corn.

With white bean purée, bacon lardons, greens, truffle oil, and Black Sea salt.

With horseradish, mashed potatoes, and tomato jam.

Wood grilled, smoked acorn squash purée, poblano chutney, and maple grain-mustard glaze.