Pine Creek Cookhouse

Summer Lunch Menu

Summer Lunch Menu


Open for lunch June 8th-10th, then Wednesday through Sunday
Open for lunch seven days a week starting June 20, 2018



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

Baby Beet Salad — gf
arugula, roasted beets, strawberries, fresh mozzarella, toasted almonds, orange yogurt dressing

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

Grilled Nieslanik Beef Flank Steak *
chimichurri, pico de gallo, grilled jalapeno, caramelized onions, cotija cheese, fresh local tortillas

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

Gluten Free — Ashcroft Flatbread Sandwich
served open face, yellow tear tomatoes, grilled fennel, cucumber, olives, roasted poblano chili, cotija cheese, locally farmed greens, tzatziki dressing

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



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


 

Summer : Ashcroft and Pine Creek Cookhouse