Permission Menu

4.2% lager, mexico

4.9% blonde, houston

4.2% light, missouri

9% 16 oz ipa, houston

6.6% ipa, houston

4.5% red ale, ireland

Shiner texas

5.0% wheat bier, germany

4.9% witbier, belgium

5.0% vietnamese coffee porter, houston

5.0% cider, austin

With avacado, red onian, thai chili & panzu mustard

With spicy cocktail sauce

Filet, gremabta, arugula, mancheza

Arugula, pistachio, goat cheese, red wine vi naig rette

Two meats, two cheeses & accoutrement

Three meats, three cheeses & accoutrement

A biz board with everything we got back there, plus faur shats of waadinville baurban

Garlic, salt, red wine, mild fermented flavor try one. Try 'em all. There's no wrong way to charcuterie.

Tender, italian dry-cured ham try one. Try 'em all. There's no wrong way to charcuterie.

Bald pepperca rn seasoning try one. Try 'em all. There's no wrong way to charcuterie.

Thin siced, tender cured beef try one. Try 'em all. There's no wrong way to charcuterie.

Thin siced, hints of garlic and pepper try one. Try 'em all. There's no wrong way to charcuterie.

Bald flavar with smaath finish try one. Try 'em all. There's no wrong way to charcuterie.

Saft, creamy & buttery try one. Try 'em all. There's no wrong way to charcuterie.

Fresh mazzarella, saft center, white truffle oil try one. Try 'em all. There's no wrong way to charcuterie.

Grassy, lean & natural try one. Try 'em all. There's no wrong way to charcuterie.

Firm, semi sharp

Coconut cake, thin shell manga insert, edible silver toasted coconut

Orange, rye whiskey, cherry campate & butter taile

Double chacalate, caramel green chartreuse, taoasted meringue, lime zest