Menus

Curtis Stone's menu is under supervision of Executive Chef Toby Archibald who is also a creative force behind the carefully curated preparations. The menu is seasonal and reflects cuisine and ingredients as distant as Australia and New Zealand, where Archibald is from, such as the Australian Blackmore wagyu, and as local as our Dallas urban backyard. The focus is inventive, with a goal to deliver outside of the box cuisine.

Dinner

Dessert

Drinks &
Wine List

Butcher
(coming soon)

Brunch
(coming soon)