Our Menu

Creamy blend of spinach, garlic, bacon, cheese, and jalapeno dip, served with a side of tostadas.

Perfect combo of slow smoked pulled pork, topped with cilantro slaw on a toasted bun.

Roasted street corn themed honey cornbread garnished with cotija cheese, mild crema and micro cilantro.

A unique culinary experience, combining the smoky flavor of slow-cooked wings with the crispy texture for every bite. Total of 8 wings.

A bubbling blend of melted white cheese, chorizo, Monterey Jack + Oaxacan , combined with your choice of savory additions

A Texas classic reborn: marries the creamy comfort of melted cheese with the smoky richness of slow-cooked brisket, creating a truly unforgettable Tex-Mex experience

Succulent Gulf Coast shrimp in a vibrant citrus marinade, grilled over real mesquite wood for a smoky, savory flavor. Layered on a crispy corn tostada shell. Topped with pickled cabbage, avocado mousse and cotija cheese.

Grilled beets, avocado, goat cheese and spring mix tossed in blackberry vinaigrette

Our take on the classic Caesar salad with a Mexican spin. Crisp romaine lettuce, tossed in a zesty Caesar dressing. Topped with cotija cheese, jalapeno cornbread croutons, and tortilla strips.

This impressive dish starts with bed of fresh tostadas, layered with refried beans, jalapeños and melted cheese. Piled high are generous portions of smoked and grilled fajitas (beef or chicken), caramelized bell peppers and onions, guacamole and mini fried quesadillas. A Rio Grande Valley specialty.

This impressive dish starts with bed of fresh tostadas, layered with refried beans, jalapeños and melted cheese. Piled high are generous portions of smoked and grilled fajitas (beef or chicken), caramelized bell peppers and onions, guacamole and mini fried quesadillas. A Rio Grande Valley specialty.

A bold and exciting combination of smoky richness and vibrant flavors. Succulent duck breast, smoked and seared for a deep, complex flavor, with a poblano crema and mango habanero sauce.

Texas take on Brazilian style Picanha steak, slow smoked, seared over hot coals, served with chimichurri and fire roasted corn salsa

Tender smoked brisket, prepared in fried corn tortillas, housemade enchilada sauce, Blended with Mexican cheeses and baked until bubbly golden brown. Topped with cilantro, pickled red onions and chipotle cream sauce. Served with rice and beans.

Perfectly fried to a crisp golden brown chicken breast, Topped with our signature chipotle gravy, sitting on a bed of smooth jalapeno mashed potatoes.

A sweet fusion of Texas BBQ and Mexican American tradition. The moist, milky richness of a classic tres leches with the creamy, nostalgic flavor of banana pudding, banana chips and waffer topping

A delicious blend of fresh seasonal fruit, subtle smoke flavor, with a buttery biscuit topping. Served with a scoop of ice cream..

Crispy, cinnamon-sugar coating with soft, cakey texture of a classic donut – and paired with a rich, flavorful Mexican chocolate sauce

1/3 lb freshly ground brisket patty topped with smoked bacon, caramelized onions, white cheddar, lettuce, tomato, onion, pickles and dijonnaise. The combination between crispy and tender will leave you craving more. Served with Fries

1/3 lb ground elk patty that is smoked and grilled Topped w/beef chorizo, melted Oaxacan queso on a brioche bun with garlic aioli and pickles. Served with fries.

1/3 lb freshly ground brisket patty that is smoked, then grilled with American cheese, sitting on a freshly made tostada with refried beans, cheddar cheese, and pico de gallo. Served on a toasted brioche bun. Comes with fries.

Portabello mushroom marinaded in balamic vinegar reduction. Fire grilled and topped with jalapeño cream spinach on a toasted brioche bun

Old City Brewing

1/3 brisket sliced laid on a housemade flour tortilla, guacamole mousse, topped with crema, jalapeño and pickled red onion. Served with pico de gallo, and salsa roja on the side. Rice and beans.

An old-school fajita experience, featuring sizzling grilled fajitas, caramelized onions, savory bacon, rajas of bell peppers, all smothered in melty cheese and packed in a "sombrero" of housemade tortillas. Rice and beans.

The taste of the sea, kissed by fire. Plump Gulf Coast shrimp cooked over charcoal, sitting in a warm corn tortilla, topped with avocado mousse, red onion escabeche, pico de Galla and Mexican cheeses. Rice and beans.

A smoky, cheesy and savory delight. The flavor of roasted poblano peppers, the rich taste of savory sausage, and the creamy goodness of melted cheese in a delicious taco format. Topped with caramelized onions and jalapeno lime slaw. Rice and beans.

½ lb of chopped brisket, topped with sausage, queso, jalapeno lime slaw and fried corn chips. Toasted brioche bun. Served with fries.

Smoked pulled pork cheese melt, topped with Alabama white sauce, and freshly fried pickled jalapeno chips. Toasteed sourdough bread. Served with fries.

Our take on the classic B.L.T. Smoked chicken breast, bacon, lettuce tomato, jalapeno cream spinach and guacamole spread. Toasted sourdough bread. Served with fries.