knife menus

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RAW SALADS NEW SCHOOL EXOTIC SLABS SLICES OLD SCHOOL SAUCES BURGERS PASTA TASTING MENU SIDES Ground to order steak tartare - in the style of “21” 19 Yellowtail - Texas ruby grapefruit, avocado, Murray River salt, sriracha, Ligurian olive oil 18 Bacon crusted bone marrow and San Diego uni 19 Oysters - Chefs Selection. Half dozen 19 The Palomar / a chopped salad 16 Pea shoots, pea sorbet, country ham, green goddess dressing 15 “Garden Salad” 14 Kents Heirloom tomatoes, watermelon, sea salt, rice wine, Spanish olive oil powder 15 My wedge 15 Teresas watercress and endive Salad 16 vegan style or add goat cheese 44 Farms - Cameron, TX Prime - all cooked over red oak fire Culet 26 Chuck flap 26 Sirloin flap 26 Tri tip 26 240 day dry aged 103 Niman Ranch rib eye 80/inch Slow roasted bison rib eye 24oz. 36 Akaushi rib eye 28oz. 65 72 hr slow braised short rib 36 Sweetbread and wild mushroom meat pie 19 Slow braised pork jowl in the style of Milanese 19 All served with a variety of breads and sauces from various nationalities - for two, four or six Crispy pork belly 19 House cured pastrami 18 Crispy beef tongue 21 18 hour braised crispy pigs head 32 Slow braised beef cheek 13 Selections of Knife charcuterie - Todays Plate 24 pickled vegetables, grilled bread, bacon jam Bacon Tasting 19 Ham Tasting (David Changs red eye gravy mayo) 21 French onion soup 9 44 Farms filet mignon 8oz. 44 45 day dry aged Niman ranch bone in rib eye 28oz. 48 45 day dry aged bone in Niman ranch sirloin 24oz. 60 Rack of Colorado lamb - mustard garlic and herb crust 48 Whole roast chicken w/ panzenella salad 36 Double cut long bone pork chop 34 2 lb butter poached lobster - out of the shell MP Bernaise 5 Au Poivre 5 Bordelaise 5 Chimichurri 5 Salsa Verde 5 Salsa Verde French Fries 7 One of Kents Tomatoes, sea salt, olive oil 6 Avocado fries 10 Roasted okra, tomato and bacon 9 Vegetarian collard greens 7 Johnny Mac & Cheese 12 Creamed spinach & roasted shallots 9 Roasted heirloom carrots 8 Something green and in season 9 All served with hand cut fries and tomato salad The Rib 26 Add foie gras supplement 18 The Magic 16 The Tail End 18 THE OZERSKY 12 Foie gras sliders 36 Oxtail ravioli, parmesan monte, aged balsamic 24 24 Smoke fettucini bolognaise 21 Hand rolled penne with black truffle essence 30 Seven Course Tasting Menu 125 Tasting menu requires participation of entire table Head cheese & Bacon jam Salad of pea shoots, pea sorbet and country ham Braised beef tongue, caramelized onions, arugua, salsa verde Blood sausage and sunny side up duck egg Oxtail ravioli, parmesan monte, aged balsamic Slow braised pork jowl, in the style of Milanese

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See the dinner, lunch and bar menus here.

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  • RAW

    SALADS

    NEW SCHOOL

    EXOTIC

    SLABS

    SLICES

    OLD SCHOOL

    SAUCES

    BURGERS

    PASTA

    TASTING MENU

    SIDES

    Ground to order steak tartare - in the style of 21 19Yellowtail - Texas ruby grapefruit, avocado, Murray River salt, sriracha, Ligurian olive oil 18Bacon crusted bone marrow and San Diego uni 19Oysters - Chefs Selection. Half dozen 19

    The Palomar / a chopped salad 16Pea shoots, pea sorbet, country ham, green goddess dressing 15Garden Salad 14Kents Heirloom tomatoes, watermelon, sea salt, rice wine, Spanish olive oil powder 15My wedge 15Teresas watercress and endive Salad 16 vegan style or add goat cheese

    44 Farms - Cameron, TX Prime - all cooked over red oak re

    Culet 26Chuck ap 26Sirloin flap 26Tri tip 26

    240 day dry aged 103 Niman Ranch rib eye 80/inchSlow roasted bison rib eye 24oz. 36Akaushi rib eye 28oz. 6572 hr slow braised short rib 36Sweetbread and wild mushroom meat pie 19Slow braised pork jowl in the style of Milanese 19

    All served with a variety of breads and sauces from various nationalities - for two, four or sixCrispy pork belly 19House cured pastrami 18Crispy beef tongue 21 18 hour braised crispy pigs head 32Slow braised beef cheek 13

    Selections of Knife charcuterie - Todays Plate 24 pickled vegetables, grilled bread, bacon jamBacon Tasting 19Ham Tasting (David Changs red eye gravy mayo) 21

    French onion soup 944 Farms let mignon 8oz. 4445 day dry aged Niman ranch bone in rib eye 28oz. 4845 day dry aged bone in Niman ranch sirloin 24oz. 60Rack of Colorado lamb - mustard garlic and herb crust 48Whole roast chicken w/ panzenella salad 36Double cut long bone pork chop 342 lb butter poached lobster - out of the shell MP

    Bernaise 5Au Poivre 5Bordelaise 5Chimichurri 5Salsa Verde 5

    Salsa Verde French Fries 7One of Kents Tomatoes, sea salt, olive oil 6Avocado fries 10Roasted okra, tomato and bacon 9Vegetarian collard greens 7Johnny Mac & Cheese 12Creamed spinach & roasted shallots 9Roasted heirloom carrots 8Something green and in season 9

    All served with hand cut fries and tomato salad

    The Rib 26 Add foie gras supplement 18The Magic 16The Tail End 18THE OZERSKY 12Foie gras sliders 36

    Oxtail ravioli, parmesan monte, aged balsamic 2424Smoke fettucini bolognaise 21Hand rolled penne with black trufe essence 30

    Seven Course Tasting Menu 125 Tasting menu requires participation of entire table

    Head cheese & Bacon jamSalad of pea shoots, pea sorbet and country hamBraised beef tongue, caramelized onions, arugua, salsa verdeBlood sausage and sunny side up duck eggOxtail ravioli, parmesan monte, aged balsamicSlow braised pork jowl, in the style of Milanese

  • RAW

    SALADS

    Ground to order steak tartare - in the style of 21 1944 farms beef heart tartare 16Yellowtail - Texas ruby grapefruit, avocado, Murray River salt, sriracha, Ligurian olive oil 17Bacon crusted bone marrow and San Diego uni 19

    Suggested for two (can be made for four, six, or eight)The Palomar / a chopped salad 16Pea shoots, pea sorbet, country ham, green goddess dressing 15Garden Salad 14Kents Heirloom tomatoes, watermelon, sea salt, rice wine, Spanish olive oil powder 15My wedge 15Teresas watercress and endive Salad 16 vegan style or add goat cheese

    44 Farms - Cameron, TX Prime - all cooked over red oak reCulet 27Chuck ap 29Skirt steak 26Tri tip 28

    Bratwurst, spicy mustard & kimchee 1244 farms hot dog - house made kraut, brown mustard and pickles 9Italian sausage and peppers, onions, marinara, provolone 13Blood sausage and fried egg 14

    Knife Ruben 16Liverwurst and Vidalia onions 12Stacked Mortadella and melted cheese 15Salt & Pepper brisket - bread and butter pickles, BBQ sauce, white Vermont cheddar cheese 17

    Selections of Knife charcuterie - Todays Plate 24 pickled vegetables, grilled bread, bacon jamBacon Tasting 17Ham Tasting, rye bread & Vermont butter 24

    NEW SCHOOL

    SLICES

    SAUSAGES

    SANDWICHES

    OLD SCHOOL44 Farms let mignon 8oz. 4445 day dry aged Niman ranch bone in rib eye 28oz. 5945 day dry aged bone in Niman ranch sirloin 24oz. 56Rack of Colorado lamb - mustard garlic and herb crust 4872 hour slow braised short rib 36Simple roast chicken 282 lb butter poached lobster - out of the shell MP

    SIDESSalsa Verde French Fries 7One of Kents Tomatoes, sea salt, olive oil 6 Avocado fries 10Roasted okra, tomato and bacon 8Vegetarian collard greens 7Johnny Mac & Cheese 10Creamed spinach and roasted shallots Mushrooms 12Roasted heirloom carrots 7Something green and in season 9Your loaded baked potato 8

    LUNCH

    BURGERS

    PASTA

    All served with hand cut fries and tomato saladThe Rib 21The Magic 15The Tail End 16THE OZERSKY 12Foie gras sliders 32

    Beef cheek ravioli 22Smoke fettucini bolognaise 21Hand rolled penne with black true essence 32

  • RAW

    SALADS

    Ground to order steak tartare - in the style of 21 1944 farms beef heart tartare 16Yellowtail - Texas ruby grapefruit, avocado, Murray River salt, sriracha, Ligurian olive oil 17Bacon crusted bone marrow and San Diego uni 19

    Suggested for two (can be made for four, six, or eight)The Palomar / a chopped salad 16Pea shoots, pea sorbet, country ham, green goddess dressing 15Garden Salad 14Kents Heirloom tomatoes, watermelon, sea salt, rice wine, Spanish olive oil powder 15My wedge 15Teresas watercress and endive Salad 16 vegan style or add goat cheese

    All served with hand cut fries and tomato saladThe Rib 21The Magic 15The Tail End 16THE OZERSKY 12

    Knife Ruben 16Liverwurst and Vidalia onions 12Stacked Mortadella and melted cheese 15Salt & Pepper brisket - bread and butter pickles, BBQ sauce, white Vermont cheddar cheese 17

    Selections of Knife charcuterie - Toadys Plate 24 pickled vegetables, grilled bread, bacon jamBacon Tasting 17Ham Tasting 24

    Wood over grilled pizzaMargarita & Pesto 12Maine lobster 18Skirt steak, arugula & tomato 14

    Salsa Verde French Fries 7One of Kents Tomatoes, sea salt, olive oil 6 Avocado fries 10Onion Rings 8Johnny Mac & Cheese 10

    Bratwurst, spicy mustard & kimchee 1244 farms hot dog - house made kraut, brown mustard and pickles 9Italian sausage and peppers, onions, marinara, provolone 13Blood sausage and fried egg 14

    BAR

    BURGERS

    SANDWICHES

    SAUSAGES

    SLICES

    PIZZETTE

    SIDES

    Knife_DINNER_050714_FULL.pdfKnife_LUNCH_002Knife_BARFOOD_002 (1)