BirdDog Saint

Garbanzo beans deep fried tossed in salt, pepper, and red pepper spice, served with lime slices.

Long strips of bacon sprinkled with cayenne pepper and caramelized in brown sugar. Served in a pint glass with five strips.

Our homemade 7 oz. meatball stuffed with mozzarella cheese covered with marinara and shaved Parmesan cheese.

A grilled Portobello mushroom cap, piled high with sun-dried tomatoes, zucchini, onion, cauliflower, covered with a tahini lemon sauce and topped with an apple slaw.

1 # of non breaded wings covered in our famous and homemade peri-peri wing sauce served with ranch and celery.

2 eggs (4 halves) filled with our own pickled egg yolk, a thin slice of jalapeño and a piece of candied bacon!

Hand pealed brussels sprouts flash fried to a perfect crunch! Tossed in salt, pepper and chili flakes! Served with sliced lime.

We have made our own unique tempura batter using toppo chico mineral water and santo beer. This calamari has a nice light and crispy mouthfeel full of flavor. Served with our housemade marinara and remoulade sauce!

Six (6) jumbo shrimp batter in our topo-santo tempura using topo-chico and santo beer from st. Arnolds, fried to a golden brown and served with our housemade remoulade and ginger sesame sauce!

Calamari and three (3) jumbo shrimp chicken strips and fried zucchini served with housemade remoulade, warm marinara and ginger sesame sauce!

Assorted cheeses from houston dairy maids.

Creamy cheese sauce using our housemade béchamel with macaroni and griton'd Parmesan on top.

Large strips of chicken batter and fried with out topo santo tempura batter served with remoulade and marinara.

Tomato, cucumber, tarragon, mint, lime. Cubed seedless watermelon, tossed with baby heirloom tomatoes, Persian cucumbers, mint and tarragon in a housemade rice wine sesame vinaigrette.

Romaine hearts, croutons, Parmesan. A whole romain heart cut in two, topped with caesar dressing, housemade sourdough croutons and Parmesan cheese.

Greens, tomatoes, onions with side of red wine vinaigrette dressing.

Our house salad with grilled juicy chicken breast topped with a bacon vinaigrette.

Spinach, tomato, tahini, lemon. Five (5) large shrimp cooked in butter tossed with lettuce and spinach in a housemade tahini lemon dressing.

Our house salad with steak cooked to your desired temperature served with a red wine vinaigrette.

Toasted sourdough with strawberry preserves, creamy peanut butter, caramelized bananas, and a drizzle of honey. Served with chips.

One breast of chicken butterflied and grilled with a nice char served inside a bolillo bun with arugula, tomatoes, onions, bacon, with a housemade chili mayo. Served with chips.

7 oz. of our housemade roast beef stuffed inside a freshly baked bolillo along with sautéed onions, green and red peppers and Portobello mushrooms with melted mozzarella cheese. Served with chips.

1 and a half of our 7 oz. meatballs stuffed inside a freshly baked bolillo along with sautéed onions, green, and red peppers, marinara sauce, and melted mozzarella. Served with chips.

½ lb. of fresh and organic 44 farms beef topped with cheddar, arugula, tomatoes, onions, and our housemade BirdDog sauce on a brioche bun. Served with hand-cut fries.

Fresh tuna mixed with onions and celery and our homemade aioli with melted swiss cheese on toasted sourdough.

Apple wood smoked bacon with tuns of cheddar cheese accompanied with our housemade bechamel and Dijon mustard on toasted sourdough.

Bacon lettuce tomatoes jalapeños and avocado make this a true Texas BLT.

Texas redfish seasoned with Cajun spices pan seared on a bun with lettuce tomatoes and remoulade sauce.

Our take on the classic margherita, with diced roma tomatoes and micro basil. 10-inch artisanal pizza made with thin and crispy dough inspired by nancy silverton, founder of la Brea bakery and pizzeria mozza.

Housemade freshly ground fennel sausage, covered with fresh spinach. A 10-inch artisanal style pizza, with thin and crispy dough and in-house sauce made with San Marzano tomatoes. (our pizza dough is inspired by nancy silverton, founder of la Brea bakery and pizzeria mozza).

10-inch artisanal pizza with vinaigrette-style pesto, covered with five large shrimp and finished with feta cheese. (our pizza dough is inspired by nancy silverton, founder of la Brea bakery and pizzeria mozza).

For meat lovers, with ground pepperoni bits and chopped bacon cooked until crispy. 10 inch artisanal pizza with our San Marzano sauce and thin and crispy dough inspired by nancy silverton, founder of la Brea bakery and pizzeria mozza.

Pineapple, bell peppers, cilantro, serrano. Diced shrimp (16/20’s) marinated and cooked in lime juice mixed finely with above ingredients served with a side of homemade tortilla chips.

Chili sauce, lemon, horseradish. A small bowl of housemade cocktail sauce, served with six shrimp boiled in a court-bouillon with a small avocado and onion salad.

½ pound sirloin tip cooked to the temperature desired, served with a homemade smoked poblano chimichurri sauce and a side of fries.

Our hotdog using completely homemade ingredients (minus the bun). A bolillo split open and stuffed with pub mustard, fennel sausage, bacon jam, and beer onions.

½ of a chicken deboned, marinated in our peri vinaigrette, seared in a pan and roasted in the oven, served with French fries and a tomato salad.

Pappardelle egg noodles tossed in butter along with broccolini zucchini and spinach, topped with a soft egg and a mound of Parmesan cheese.

6 oz. fillet steamed with fingerling potatoes, white, and purple cauliflower, broccolini, and green beans. Topped with a meyer lemon beurre blanc.

3 fluffy fried oreos served with whipped cream and powdered sugar!