served with roasted tomato chutney
beer braised short rib with tamarind-sweet and sour chutney
free range chicken breast pieces marinated in yogurt and spices, then roasted in tandoor oven. tossed with spiced crushed peanuts and served with raita
house made pork sausage kebab, flaky pastry, english mustard, and picalilly
paneer cheese cubes pan roasted with 3 chili's and cashews in a tomato based curry. served with raita and naan
crispy coconut basmati rice croquettes filled with spiced lump crab and served over goan spicy red curry. topped with boondi raita. *(curry crawl 2012 winner. (grand prize and & peoples choice)
yucca fries tossed in our pilli pilli spice with goan guacomole
large shrimp and lump crabmeat simmered in coconut milk curry with fried okra
prawn & vegetable bhajia
scotch egg wrapped in ground lamb in curry masala
fresh spinach, curried tomato, paneer, herbed lemon-scented goat cheese and mozzarella. baked in our clay pizza oven
mixed hydroponic greens, cashews, tomato, avocado, red onion, green apple, and berries in a mango vinaigrette
house blend greens, cherry tomato, red onion, english cucumber, and avocado champagne vinaigrette
organic bibb lettuce, cherry tomato, english cucumber, red onion, candied walnuts deviled egg, and zoe's bacon. served with a creamy tarragon dressing and blue cheese
hydroponic baby romaine, shaved parmesean, spiced croutons, thick cut zoe's bacon spears
house ground beef burger topped with onion rings, gruyere cheese, and fried egg. served on brioche bun
our vegetable chickpea & mushroom burger topped with english cheddar cheese, lettuce, house made pickles, and tomato chutney. served on a wheat bun
in house ground beef blend, homemade b&b pickles, english cheddar, coleman's mustard, and red onion. served on oversized toasted english muffin
masala spiced ground lamb burger, texas blue goat cheese, tomato, shredded red cabbage, tomato chutney, butter lettuce, raita, on naan bun
wild boar sausages, confit onion, herbed olive oil whipped potatoes, shiraz demi glace
grilled hanger steak marinated in dijon, fresh herbs, and spices. served with organic arugula and red cabbage with creamy blue cheese and roasted garlic dressing
6 oz beef tenderloin seared and topped with lamb kebob sausage, mushroom duxelle, and saut?ed spinach. wrapped in puff pastry and baked to order with madeira wine demi-glace. served with olive oil whipped potatoes and veg of the day
fresh icelantic cod fish dipped in a house spiced beer batter and fried golden with fresh cut fries and condiments
braised ground new zealand lamb in aromatics and fresh ground spices, topped with herb whipped potatoes topped with english cheddar
12 ounces of marinated grass fed beef tenderloin kabobs. served on the skewer hanging table side. accompanied with naan bread, house cut chips & vegetables of the day
a chickpea and paneer vegetarian curry, spiced with tandoori masala
a vegetarian curry with roasted eggplant & firm tofu in mildy spiced tomato ginger masala
fresh catch of the day, prawns, crabmeat, and vegetables in our coconut curry with lemongrass
texas grass fed longhorn ground beef meatballs with fresh ground spices, braised in a cashew nut korma masala
slow braised leg of lamb in a pili pili masala with root vegetables and toasted spices
aged rice from the himalyan mountains, steamed with toasted cumin and moong bean
cilantro, roasted tomato-sweet neem, tamarind sweet & sour, goan guacamole, or spicy pili-pili.
w/ fresh ground spice mix
baked potato and cauliflower mash with bread crumbs and texas cheddar
w/tomato
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.