White Spur 150 E Sunset Road

Warm, sweet dough swirled with traditional piloncillo sugar, topped with a crunchy cookie crumble.

Greek yogurt topped with housemade chai-spiced granola and berries infused with delicate rosewater.

Fluffy pancakes with deep mesquite notes, topped with caramelized maple fruits and cinnamon chantilly cream.

Thick-cut brioche soaked in creme anglaise, griddled golden, and finished with seasonal fresh berries.

Flaky house biscuit with sage sausage, scrambled farm egg, Texas cheddar, and herbed aioli.

Toasted potato bun, soft scrambled eggs, and zesty chimichurri aioli with your choice of applewood bacon, sausage or WS hash.

Crispy housemade pork belly, seasonal jam, and melted smoked gouda on a warm buttermilk biscuit.

Hand-pressed tortilla, mushroom-egg scramble, avocado salsa, and julienned pickled onions.

A crispy cheese costra shell filled with hashbrowns, egg scramble, and vibrant housemade green salsa.

8 oz. Prime ribeye served with two farm eggs and hand-cut tallow fries with herbed hollandaise.

Crispy tostadas simmered in a creamy, smoky tinga sauce with cotija, Mexican crema, and pickled red onions.

Slowly smoked shredded short ribs on housemade tostadas with escabeche and blistered heirloom tomatoes.

Ancient grains and rainbow beets with charred brussels sprouts, chickpeas, and a zesty coriander vinaigrette.

House-smoked short rib on a potato bun with melted Swiss, BBQ sauce, and a tangy house slaw.

A massive bone-in cut, flame-grilled and served with a rich Texas whiskey and wild mushroom reduction.

Smoked over local wood, served with velvety duchess potatoes and a house-crafted smoked sauce.

Pan-seared to perfection, finished with a decadent marrow bordelaise and roasted smoked cauliflower.

Prime tenderloin paired with a crispy-edged hasselback potato and a green bean pan sauce.

Half chicken marinated in achiote, charred over embers for a smoky finish with lemon confit.

Pan-roasted housemade gnocchi with seasonal vegetables and Texas gulf shrimp tossed in a sharp white cheddar sauce.

Tender quail with an ancho-chile glaze, served with smashed cambray potatoes and a mushroom demi-glace.

Pan-seared with bold spices, served over a seasonal vegetable puree with a bright citrus carrot salad.

8 oz. Angus beef topped with torched gorgonzola and a caramelized onion whiskey sauce.

Buttermilk fried chicken thigh drizzled with a serrano-infused honey glaze and roasted pepper aioli.

12-hour house-smoked short rib topped with charred corn relish, Mexican crema, and fresh cilantro.

Crispy mushroom chicharron and smashed avocado inside a griddled cheese costra tortilla.

Chicken thigh marinated in achiote and adobo, topped with seasonal slaw and a smooth avocado salsa.

Choice of fish or shrimp in a light beer batter with citrus aioli and refreshing crispy cabbage.

Crispy-skinned pork belly served with pineapple relish, fresh guacamole, and spicy salsa macha.

Thick tostadas smothered in white mornay sauce, white corn pico de gallo, and house-pickled escabeche.

A selection of Texas white cheddar, gorgonzola, smoked sausage, candied pecans, and grilled ciabatta.

Crispy potato skins loaded with steak, bacon, and a smoky chipotle cream sauce.

Melted housemade quesillo with spicy chorizo and crispy nopal, served with toasted ciabatta for dipping.

Grilled pineapple and prickly pear tossed with lime, avocado, and black salt; served with house chips.

A traditional spiced tomato broth with crispy tortilla strips, avocado, and fresh Mexican crema.

Chef's daily inspiration, featuring seasonal ingredients and local Texas flavors.

Caramelized beets, parsnips, and carrots over a creamy tahini dressing with toasted sesame seeds.

Little gem lettuce tossed in housemade caesar dressing with pecorino romano and herbed sourdough croutons.

Bone Marrow Butter

Mornay & Cotija

Green Chili

A deep-dish slice filled with local pecans and Kentucky bourbon, served with a dollop of cinnamon whipped cream.

Traditional silk custard served with a bright orange caramel, a crunchy buñuelo-inspired crisp, and fresh berries.

Graham cracker crust topped with velvety cheesecake, mocha caramel, and candied pecan pieces.

A light, airy chocolate mousse on a dark chocolate cookie crust, finished with chocolate curls.

Seasonal fruits baked under a buttery crust, served bubbling hot with a scoop of housemade vanilla bean ice cream.

A trio of housemade ice creams atop waffle cone crumbles, caramelized plantains, and sweetened cream.

Cold-smoked Texas gulf shrimp served with a spicy cocktail sauce and a garnish of WS beef jerky.

A warm mix of crispy chickpeas, salted nuts, and seeds roasted with fresh rosemary and sea salt.

A Texas tavern classic made with seasoned Angus beef and housemade pickles on a buttered bun.

Charred cactus paddles served with a morita chile aioli, housemade queso fresco, and charred salsa asada.