Osso & Kristalla

Smooth cannellini bean hummus served with warm flatbread, Calabrian pepper oil, and rich extra virgin olive oil.

Authentic Creole gumbo packed with succulent shrimp, Texas smoked sausage, long grain rice, and warm garlic bread.

Crispy Texas shrimp tossed in a spicy calabrese pepper sauce and served with tangy remoulade.

Giant homemade meatballs smothered in marinara, parmesan, and fresh basil, served with toasted garlic bread.

Toasted artisan bread topped with seasonal farmer's vegetables and served with wood-fired flatbread.

Grilled chicken breast over a hearty blend of kale and romaine, tossed with crisp apple, ricotta, pepitas, bacon, and lemon dressing.

Classic Tuscan salad featuring grilled chicken, crisp romaine, pecorino romano, sweet pepperonata, and garlic bread.

Fresh salmon paired with seasonal farmer's vegetables, creamy labneh cheese, wood-roasted beets, petite greens, and citrus vinaigrette.

Chopped romaine and arugula loaded with grilled chicken, bacon, artichoke, tomato, olive, pepperoncini, hen egg, and blue cheese.

Balsamic-marinated grilled portobello mushroom with wood-roasted eggplant caponata, zucchini, tomato, charred pepper, lonestar chevre, and crispy chips.

Half pound beef patty on an artisan sesame bun with provolone, pepperoncini, romaine, onion, tomato, and crispy fries.

Grilled chicken breast with roasted tomato, arugula, and basil pesto on an artisan sesame bun, served with potato chips.

Italian meatballs with melted mozzarella, cherry peppers, parmesan, and marinara on fresh French bread, served with crispy fries.

Pecan smoked bacon, arugula, fire-roasted tomato, and garlic aioli on wholesome multigrain bread, served with today's soup.

Wood-fired pizza layered with farmer's fresh vegetables, mozzarella, Calabrian pepper, and vibrant basil pesto.

Rich white pizza featuring mozzarella, fontina, garlic, assorted mushrooms, shallot, kale, and a drizzle of truffle oil.

Wood-fired pizza topped with Calabrese pepper, mozzarella, ricotta, crushed tomato, and extra virgin olive oil.

Hearty pizza topped with Italian sausage, roasted peppers, onion, provolone, and fresh basil.

Artisan pizza topped with savory prosciutto, artichoke hearts, tomato, black olives, and melted mozzarella.

Tagliatelle pasta tossed with savory Italian sausage, crushed tomato, charred peppers, potente pasta, and goat cheese.

Spaghetti tossed in Kristalla's marinara and lemon bianco sauce, finished with grated parmesan cheese.

Tender chicken breast served with hill country polenta, broccolini, tomato, parmesan, and mushroom marsala sauce.

Cast iron seared salmon served atop fire-roasted corn risotto, garnished with radish and petite pea shoots.

Texas Creole catfish served with farmer's vegetables, tomato, Spanish saffron, long grain rice, and garlic bread.

D'artagnan Wagyu beef served with black truffle fries, arugula, parmesan ribbons, and charred peppers.

Plump sautéed Texas shrimp over Dapper's goat cheese grits with smoked tomato butter sauce.

Roasted salmon fillet on whipped cannellini beans and farmer's vegetables with Meyer lemon.

Sage-roasted half chicken with garlic whipped potatoes, blistered tomato, grilled onion, and marsala glace.

6 oz Argentine beef filet mignon with garlic whipped potatoes, farmer's vegetable, and bordelaise sauce.

Cast-iron seared Texas redfish with fire-roasted farmer's vegetables, petite greens, and olive oil.

Amarone braised short rib over mushroom risotto with cipollini onion, agrodolce, and garlic au jus.

20 oz bone-in Porterhouse steak with Lyonnais potatoes, caramelized onions, and bacon lardon sautéed spinach.

Gourmet cheeseburger on a sesame bun with provolone, onion, romaine, pepperoncini, tomato, mayo, and crispy fries.

Traditional Italian dessert made with delicate ladyfingers soaked in coffee and layered with rich mascarpone and creme de cacao.

Rich Italian cheesecake made with creamy mascarpone cheese and finished with a sea salt caramel drizzle.

Cinnamon apple crostata served warm with a scoop of Blue Bell ice cream and Calvados caramel.

Italian tiramisu infused with Kahlua and Katz velvet espresso, layered with ladyfingers and double chocolate.

Blackout cake with chocolate mousse and raspberry paint.

Pecan whiskey bread pudding with farmer's berries, Blue Bell ice cream, and boozy sauce.

Limoncello cheesecake with citrus tuile, vanilla cream, and blueberry glaze.

Choose any 2 items: Soup or Salad (Osso Simple Green, Tuscan Caesar, Seasonal Soup) paired with an Entree (Chicken Sandwich, Osso Good Burger, Margherita Pizza, Italiano Pizza, Chicken Penne Pesto, Chicken Piccata, Salmon Portofino +$3).

American cheese, habanero bacon jam, bacon, sesame bun, served with crispy fries and a craft draft beer.

Crispy chicken wings generously glazed with bourbon BBQ, served with curtido and ranch dressing.

Fiery hot wings served with curtido slaw and cool ranch dip.

Crispy grilled tortilla stuffed with cilantro lime chicken and melted mozzarella cheese.

Corn-crusted fried oysters served over vibrant chili corn salsa and roasted peppers.

A metal galvanized bucket filled with ice and five chilled domestic bottle or can beers.

Chef selection of imported cured meats and gourmet cheeses served with crackers and olives.

Flaky pastry filled with seasoned wagyu beef, served with curtido and calabrese sauce.

Jumbo Italian meatballs in marinara sauce topped with parmesan cheese and served with garlic toast.

Personal 10-inch pizza with your choice of pepperoni, cheese, or margherita.

Crispy chicken wings tossed in your choice of calabrese or BBQ sauce.

Refreshing cocktail made with Reyka vodka and fresh lemon in a sugared-rim glass.

Classic mojito crafted with rum, fresh mint, and zesty lemon over crushed ice.

Sophisticated old fashioned made with Maker's Mark, orange bitters, and turbinado sugar.

Vibrant margarita featuring reposado agave, triple sec, and fresh lime juice.

House sangria made with wine, brandy, triple sec, and your choice of blackberry or peach.

Classic house cocktail crafted with your choice of vodka, rum, gin, or tequila.

Rotating selection of domestic bottled or canned beers.

Rotating selection of cold draft beer on tap.

Carefully curated house red wine selection.

Crisp and refreshing house white wine selection.

Festive house sparkling wine with fine bubbles.

Smoked chicken lasagna layered with spinach, béchamel, and melted cheese.

Redfish filet, Texas shrimp, Gulf oysters, coleslaw, hushpuppies, and french fries.

Deviled eggs topped with Atchafalaya crawfish tails, pickled okra, and calabrese pepper jelly.

Crispy fried Texas select oysters over romaine leaves with parmesan ribbons and Caesar dressing.

Tender braised Berkshire pork belly on polenta bianco with ruby port fig jam, quail egg, and chicharron.

Petite spinach tossed with toasted almonds, goat cheese, and molasses dressing, topped with fresh strawberries.

Steaming gumbo with Evans family wild shrimp, blonde roux, french garlic bread, and file dust.

Pan-seared branzino topped with jumbo lump crab, haricots verts, radicchio, golden almonds, and Texas citrus.

Prime pork tenderloin with Kennebec potato gratin, Brussels sprouts, and bourbon old fashioned lacquer.

Sage-roasted Texas half chicken with garlic whipped potatoes, blistered tomato, balsamic grilled onion, and marsala glace.

Amarone braised beef short rib over herb roasted mushroom risotto with cipollini onion, agrodolce, and garlic jus.

Cast-iron roasted Argentine ribeye with crushed marble potato, farmer's vegetable, and calabrese peppercorn glaze.

Texpresso whiskey-infused ladyfingers layered with Katz velvet espresso, cocoa, and a macaron.

Creamy limoncello cheesecake with candied lemon zest, citrus tuile, and blueberry glaze.

Texas Ave bread pudding with farmer's fruit, vanilla bean ice cream, boozy whiskey sauce, and candied pecans.

Rich cacao berry chocolate layers served with a vibrant raspberry paint decoration.

Rigatoni tossed in slow-simmered Bolognese sauce with meatball, Pecorino Romano, and Texas olive oil.

Penne pasta with grilled chicken, Parmigiano Reggiano, and Genovese basil pesto.

Pan-seared branzino fillet with jumbo lump crab, haricots verts, golden almonds, and Texas citrus.

Tender chicken piccata over linguine pasta with roasted artichokes in lemon-caper sauce.

Layered lasagna with Texas Wagyu beef, melted mozzarella, and robust marinara sauce.

Roasted prime pork tenderloin with bourbon old fashioned lacquer, Kennebec potato gratin, and Brussels sprouts.

Linguine tossed with Texas Gulf shrimp, smoked tomato, and 1836 olive oil.

Spaghetti with delicate squash ribbons, fresh kale, and Texas olive oil.