Vista Farm & Grill - SPRING

Dishes incorporate proteins from local ranchers, including those who we work with to feed Vista’s spent brewing grain.  Vista’s onsite vegetable farm provides much of the veggies used in our menus, and all dishes rotate seasonally.  We strive to source from local purveyors when possible, such as mushroom specialty suppliers, Antonelli’s Cheese Shop and Easy Tiger Bakery.

Sunday Brunch served 11 am – 2 pm.  The Vista Grill is open Wednesday through Sunday and closes one hour before the Tasting Room.   Please note, menu items listed on the website may vary, as dishes rotate often based on seasonal harvest.

Sunday Brunch

Sunday Brunch

The Driftwood Burger

Wood-fire grilled local beef from Double J Ranch (Driftwood, TX) fed on Vista’s spent grain.  Topped with house made bacon jam, Redneck Cheddar (Veldhuizen Creamery), special sauce, Vista Farm Lettuce, House Made Pickles on an Easy Tiger brioche bun. Served with kettle chips.

 

Spanish Tortilla

Slow cooked farm eggs, Kennebec potatoes, 1015 sweet onions (the official state vegetable of Texas!), truffle and black pepper aioli, arugula and baby potatoes.

Vista Farm Salad

Seasonal salad featuring fresh veggies from Vista’s onsite farm.  Dressing and toppings rotate seasonally, please check the onsite menu.

Example Dish: Grilled Zephyr Squash with Arugula, squash relish, Daybreak-tomato vinaigrette, Pure Luck herb goat cheese, roasted pistachio.

B.E.L.T.

Niman Ranch bacon, grilled Easy Tiger sourdough, fried farm egg, arugula, heirloom tomatoes.

Braised Short Rib Poutine

Slow braised 44 Farms short rib, House made Kennebec fries, Dark Skies “gravy”, Beehive Creamery cheese curds.
Add a Fried Egg for $2

Maple-Chile Chicken & Waffles

Crispy fried Bell & Evans all natural chicken thigh, maple chile glaze, chipotle lime slaw, Belgian waffle.
Add a Fried Egg for $2

 

We are restoring part of our pasture, grazed over the past 50 years, to farmland once again. If you look at satellite imagery of Vista, you can still see the berms and swales from the original farmers, which we plan to utilize once again in our sustainable farming practices. We are planting a fruit orchard, annual & perennial vegetables plots, herbs and berry patches to supply our restaurant and unique beer recipes. Our 16-hive apiary pollinates our fruit and wildflowers and supplies our plates and glasses with delicious honey. Before long, laying chickens will become a part of the system. A robust compost program completes the cycle – from farm to table, and from table back to farm.

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