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DINNER MENU

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OYSTERS AU GRATIN / 15

BURRATA / 13

ARANCINI / 10

CRAB CAKES (3) OVER A TANGY REMOULADE SAUCE / 14

FRIED OYSTER NACHOS WITH CHIPOTLE MAYO TOPPED WITH PINEAPPLE PICO DE GALLO / 12

FRIED FROG LEGS WITH OUR TOWN TARTAR SAUCE / 12

CHICKEN FRIED LAMB CHOPS (2) WITH GRAVY / 12

BACON WRAPPED QUAIL / 15

DUCK CONFIT RAVIOLI (5) IN A MUSHROOM CREAM SAUCE / 15

SEARED AHI TUNA OVER COMPRESSED WATERMELON / 14

PORK MINI-RIBS / 12
Served with your choice of Thai chile, lemon garlic butter, or our mustard barbecue glaze.

FOUNDRY SHRIMP / 18

SHRIMP CEVICHE / 10

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APPLE FENNEL SALAD / 13
Apple & fennel vinaigrette, grilled green beans, julienned apple and lentils over an arugula mix.

ROASTED BEET SALAD / 9

MIXED GREEN SALAD WITH CHERRY TOMATOES, ARTICHOKE & BALSAMIC VINAIGRETTE / 5

GRILLED ROMAINE CAESAR SALAD / 9
With grilled chicken – 13
With seared Ahi Tuna – 17

CLASSIC CAESAR SALAD / 7
With grilled chicken – 11
With seared Ahi Tuna – 15

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PASTA PRIMAVERA / 15
Squash, spinach and cherry tomatoes sautéed and tossed with tagliatelle in our marinara sauce.

CHIPOTLE CHICKEN TAGLIATELLE ALFREDO / 15
Marinated chicken with house made tagliatelle in a chipotle Alfredo sauce.

3 CHEESE MACARONI / 15 – Side Portion / 8
Smoked Gouda, Smoked Cheddar and Parmesan.

GULF SHRIMP CARBONARA / 22 – CHICKEN CARBONARA / 17
Served over house made linguini with carboara sauce and our own thick cut bacon.

SHRIMP PESTO / 22 – CHICKEN PESTO / 17
Served over house made linguini with pesto sauce, and our own thick cut bacon.

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HOUSE SMOKED SALMON / 14

ITALIAN SAUSAGE / 14

SPINACH ARTICHOKE / 15

CLASSIC MARGUERITA / 10

CHIPOTLE CHICKEN PIZZA / 14

PORK LOVER’S / 15

SHRIMP PESTO / 16

PEPPERONI AND CHEESE / 11

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OVEN ROASTED SALMON OVER FARRO RISOTTO / 18
Mushrooms, red peppers and zucchini farro risotto topped with a dill yogurt sauce.

CHILEAN SEA BASS / 36
Placed over roasted red pepper risotto with a saffron beurre blanc sauce.

CREOLE REDFISH / 26
Served on a bed of dirty rice and smothered in crawfish étouffée.

TEXAS RED SNAPPER / 32
In a Valencia orange and caper cream sauce over fresh linguini.

CATCH OF THE DAY – M/P

These items are cooked to order, and may be served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food-borne illness.

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18 OZ. PRIME RIBEYE / 50
Served with a loaded potato and roasted broccolini.

16 OZ. RIBEYE / 36
Served with roasted red pepper au gratin potatoes and grilled asparagus.

21 OZ. BONE-IN RIBEYE / 45
Served with roasted red pepper au gratin potatoes and grilled asparagus.

16 OZ. PRIME NEW YORK STRIP / 50
Served with thyme roasted butternut squash risotto and roasted broccolini.

HUITLACOCHE TENDERLOIN / 40
Two 5oz. tenderloin medallions with huitlacoche and tequila cream sauce over mushroom and roasted corn risotto.

RACK OF LAMB / 36 – Half Stack / 25
Served with poblano mashed potatoes and grilled asparagus.

16oz. BISON RIBEYE / 50
Chipotle glazed bison over a rich mushroom risotto and roasted broccolini.

DOUBLE BONE PORK CHOP / 20
Served over mashed sweet potato with grilled asparagus and a house made applesauce.

GRILLED CHICKEN BREAST / 17
Served with mashed potatoes and apple fennel salad.

SMOKED CORNISH GAME HEN / 18
Served with mashed potatoes, grilled asparagus, and lemon au jus.

SEARED DUCK BREAST / 36
Served over harissa couscous with a fig and port wine reduction.

TEXAS SEMI-BONELESS QUAIL (2) / 28
Glazed with a Worceshtershire and Tabasco butter, and served over Texas stone ground grits with baby acorn and zucchini squash.

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