Barton Creek

We have reinvented what prime rib can be with our 16 oz. Caramelized Prime Rib, pecan-wood fired, prepared to your preference from medium-rare to well-done, then caramelized and crusted, topped with CARVE® steak butter and served with a twice-baked potato and creamy horseradish. Additional ounces available for only $2.95/oz.

Includes one mini Wagyu Meatloaf Cupcake, 4 oz. Salmon fillet, one Shrimp Brochette, one Hog Heaven medallion (bacon-wrapped pork belly), Wood-charred Asparagus, and Roasted Fingerling Potatoes

Served with mashed potatoes

Served with San Marzano sauce

In-house pecan smoked salmon, celery, red peppers and dijonnaise, lightly breaded, flash-fried and served with remoulade

Thinly sliced beef tenderloin with bacon jam, finished with horseradish cream

Corn chip-coated poblano pepper stuffed with pepper jack cheese and served with tomatillo salsa, cilantro crema and pico de gallo

Del Maguey Vida mezcal, Pueblo Viejo Silver tequila, freshpressed lime juice, jalapeño purée and black walnut bitters, rimmed with chile salt

Ketel One Oranje vodka, Bauchant orange liqueur and fresh-pressed lime juice, topped with ginger beer

DonQ rum, Bauchant orange liqueur, fresh-pressed lime juice, lavender purée and freshly-muddled kiwi

Espolòn Blanco tequila, Aperol, fresh-pressed lime juice and a hint of mint, topped with grapefruit hefeweizen

CARVE pour (7.5 oz)

CARVE pour (7.5 oz)

CARVE pour (7.5 oz)

CARVE pour (7.5 oz)

Rosti potato crust fire-roasted in our pizza oven topped with scrambled eggs, bacon and cheese

Toasted crostini topped with shaved beef tenderloin, bacon jam and Béarnaise (egg) sauce

With Aleppo pepper, Maldon sea salt and tangerine oil

Corn chip-coated poblano pepper stuffed with pepper jack cheese and served with tomatillo salsa, cilantro crema and pico de gallo

Scrambled egg and pepper hash with crisp corn tortillas, melted cheddar cheese and fresh salsa piquant

Buttermilk-fried with vanilla waffles, apple syrup and fruit trio

Smoked NY strip shaved with peppers, onions and Gruyere cheese on a toasted hoagie with over-easy eggs and crisp onion strings

Two salmon cakes covered with poached eggs and herb hollandaise sauce then garnished with chive, dill and parsley

6 oz. sliced tenderloin topped with poached eggs and dijonnaise then served on a toasted English muffin

Dripping Springs vodka and Zing Zang, served with celery, olives, lime wedge, and flash-flamed bacon

Aperol, St-Germain elderflower liqueur, and peach liqueur frozen into a slush and topped with sparkling wine

Montelobos mezcal, fresh-pressed lemon juice, pineapple purée and a hint of cinnamon

Banana cream pie parfait with vanilla custard, Graham cracker crumbs, bananas and caramel sauce

Rich dark chocolate ganache torte garnished with edible flowers

Bite-sized Lemon Tart, Mini Banana Cream Pie (vegetarian), Bite-sized Torched S'more

ALC 14.8%

Layered tower of housemade marshmallows, extra dark chocolate, Graham crackers and caramel drizzle, smoked and torched to order

Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with Grand Marnier

Toasted graham shell filled with lemon-vanilla cream covered in warm Montmorency tart red cherries and a cloud of meringue, flamed tableside

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with Granny Smith apple

Thinly sliced beef tenderloin with bacon jam, finished with horseradish cream

Lobster and shrimp mousse with a hush puppy batter and lemon aioli

Corn chip-coated poblano pepper stuffed with pepper jack cheese and served with tomatillo salsa, cilantro crema and pico de gallo

In-house pecan smoked salmon, celery, red peppers and dijonnaise, lightly breaded, flash-fried and served with remoulade

Bacon-wrapped shrimp with pepper jack cheese and a sliver of jalapeño

Creamy spinach artichoke dip enhanced with smoked bacon and pepper jack cheese

Served with San Marzano sauce

With CARVE steak butter, caramelized onions and garlic, pepper jack cheese and parmesan crust

With Asian slaw, Thai basil dipping sauce and roasted peanuts

With extra virgin olive oil garlic rub

Served with toasted onion butter

Bulleit bourbon, fresh-pressed lemon juice and egg white froth, topped with Perry's Reserve Cabernet sorbet and a Luxardo cherry

Reyka vodka, St-Germain elderflower liqueur, fresh-pressed lemon juice, blackberry purée and black tea, topped with prosecco

DonQ rum, Bauchant orange liqueur, fresh-pressed lime juice, lavender purée and freshly-muddled kiwi

Espolòn Blanco tequila, Aperol, fresh-pressed lime juice and a hint of mint, topped with grapefruit hefeweizen

Ketel One Oranje vodka, Bauchant orange liqueur and fresh-pressed lime juice, topped with ginger beer

Calirosa Rosa Blanco tequila, Perry's Reserve Rosé, St-Germain elderflower liqueur, rose water and fresh-pressed lemon juice

Maker's Mark bourbon, Aperol, Amaro Nonino Quintessentia, fresh-pressed lemon juice, and peach purée

Del Maguey Vida mezcal, Pueblo Viejo silver tequila, fresh-pressed lime juice, jalapeño purée and black walnut bitters, rimmed with chile salt

Aviation gin, Italicus, and Cocchi Americano, with a hint of orange

Tito's Handmade vodka, Luxardo espresso liqueur, Faretti chocolate biscotti liqueur, and espresso

Fresh-pressed lime juice and freshly-muddled pineapple and mint, topped with ginger ale

Fresh-pressed grapefruit and lime juices, fresh-muddled grapefruit and rosemary and honey water

Fresh-pressed lime juice, freshly-muddled cucumber and raspberry and agave

Hornitos Black Barrel tequila, Licor 43, Luxardo espresso liqueur, vanilla, xocolatl mole bitters, and expressed orange peel, served with vanilla aroma

Flor de Caña 12 year rum, St. Elizabeth Allspice Dram, elemakule tiki bitters, and expressed lemon peel, served with vanilla aroma

Wild Turkey Longbranch bourbon, honey water, Angostura bitters, and a hint of grapefruit, served tableside in a cedar plank board-smoked glass