Summer Lunch Menu

Summer Lunch Menu

Lunch Served Daily from 11:30 a.m. to 2:30 p.m.


For The Table

Butcher and Cheese Plate
assorted cured meats, Bee Hive Hatch chili cow’s milk cheese, house cured tomato goat cheese, Sea Hive cheddar, assorted breads, marinated vegetable salad, fig spread

Pine Creek Smoked Trout
cucumber frisée salad, horseradish dressing, caper berries, red onion, tomatoes, honey mustard, herb bread crisp

Ashcroft Baked Cheese
brie, fig jam, assorted crostini

Buffalo Momos
Nepalese dumplings, spicy roasted tomato sauce, ponzu, cilantro salad

Hummus and Vegetables
house made hummus, fresh seasonal vegetables, grilled flatbread


 

Soup and Salads

Soup du Jour

Cookhouse Salad — gf
organic greens, apples, candied pistachios, dried cranberries, cambozola cheese, maple balsamic vinaigrette

Grilled Hearts of Romaine Caesar *
quinoa tabbouleh, parmigiano reggiano, pine nuts, French bread crostini, available with:
• grilled chicken
• soy marinated and grilled tofu
• pan roasted fish of the day * market price

Bandera Texas Quail Salad * — gf
Cookhouse salad, fresh fruit, maple balsamic dressing

Sandwiches

Rocky Mountain Elk Bratwurst
caramelized onion, peppadew pepper salsa, Dijon sauce, butter toasted challah roll, faro kale salad

Kurt Russell’s Home Ranch 7-Ounce Beef Patty Melt *
served open face on toasted rye bread with organic cremini mushrooms, caramelized onions, gruyere cheese, thousand island dressing, faro kale salad, pickled vegetables
• Add a fried egg on top

Smoked Trout Roll
butter toasted challah roll, shredded lettuce, pico de gallo, macaroni bacon salad


 

River and Ranch

Sautéed Ruby Red Rainbow Trout — gf
cauliflower purée, kale, roasted shallot, oven roasted tomato, lemon caper butter sauce

Seven-Ounce Buffalo Tenderloin * — gf
chimichurri rub, grilled local farm vegetables, cured tomato


 

Vegetarian, Gluten Free, and Vegan

Vegetarian — Organic Cremini Mushroom and Spinach Crêpes
caramelized onion, aged white cheddar cheese, crème fraîche, marinated vegetables

Vegetarian, Gluten Free, & Vegan — Stuffed Acorn Squash
quinoa, celery, onions, glazed carrots, fresh herbs, dried cranberries, enoki mushroom, tikka masala sauce, chive oil


Please inform your server of any food allergies. :: *Eating raw and undercooked foods may be hazardous to your health.    
$4 split charge for sandwiches and entrees. :: 20% Service charge added to parties of 8 or more.

Summer : Ashcroft and Pine Creek Cookhouse

Scroll to top