Redbud
Kitchen

Rack of lamb from Cypress Creek Ranch, wood-grilled over mesquite with rosemary jus, roasted fingerlings, and grilled asparagus.

Day-boat snapper with saffron-tomato broth, sautéed fennel, Castelvetrano olives, and crusty bread for dipping.

Pasture-raised chicken, low-and-slow smoked with pecan wood, served over stone-ground grits with braised collard greens.

Whole-roasted cauliflower with harissa-spiced chickpeas, labneh, pickled golden raisins, and toasted almonds. (V, GF)

Flaky pastry shell with buttermilk custard and roasted Hill Country peaches, finished with brown sugar and fresh thyme.

Dark chocolate lava cake baked in a cast iron ramekin with salted caramel sauce and a scoop of vanilla bean ice cream.

Silky panna cotta with Texas Hill Country goat cheese, wildflower honey, candied walnuts, and fresh berries. (GF)