Hyde Park Bar & Grill

Buttermilk batter, black pepper, spices, served with house sauce.

Chicken, cabbage, onion, ginger & garlic, spicy Thai sauce.

Tender green beans with Shiner Bock beer batter, served with a side of tangy malt vinegar aioli.

Lightly breaded avocado wedges dusted with tabasco powder and served with pepper lime aioli.

Three cheesy parmesan polenta triangles, deep fried, and served with basil pesto.

Smoked salmon cakes served with pepper lime aioli.

Spinach and baby arugula blend, sherry mushrooms, carrots, grape tomatoes, Monterey Jack cheese, hard boiled egg and bacon, served with honey mustard and hot bacon dressing.

Mixed greens, carrots, mandarin oranges, and fresh alfalfa sprouts topped with peanuts, crispy fried wonton strips, sesame seeds and grilled, brined chicken breast. Option to substitute salmon or sriracha shrimp (+$4.99 each).

Mixed greens with roasted corn, asadero cheese, grape tomatoes, red onion, black bean pico, crispy tortillas strips served with cilantro lime dressing.

Spinach and baby arugula blend with cherry tomatoes, kalamata olives, red onion, pesto marinated garbanzo beans, lemon zest, bell pepper, black bean hummus, and fresh mint leaves with choice of dressing. Tap to modify.

Blend of kale, green leaf, radicchio, and romaine lettuces with guacamole, black bean hummus, toasted cashews, asadero cheese, craisins, and sesame seeds.

1/2 lb. angus patty with secret sauce, caramelized onions, Gruyere cheese, pickles, lettuce, tomato, and onion on toasted brioche bun.

1/2 lb. angus patty with creamy jalapeno-dill pimento cheese, pickles, lettuce, tomato, and onion on toasted brioche bun.

Veggie patty of mushrooms, carrots, bell peppers, onions and garlic, black beans, rice, and cheeses served with pickles, lettuce, tomato, and onion on a toasted wheat bun.

1/2 lb. blackened angus patty with bleu cheese compound butter, sherry mushrooms, and peppery arugula.

1/2 lb. angus patty with cheddar and gouda, savory bacon jam, topped with a runny, sunny-side-up egg.

Flaky, blackened redfish topped with crispy Sriracha slaw, raw onion, and cilantro on choice of corn or flour tortillas with a side of tomatillo salsa. Tap to modify.

Lean pastrami (cured in a mix of coriander, black peppercorns, mustard seeds, cinnamon, clove, and bay leaf) sliced thin, topped with melted Swiss cheese and sauerkraut on toasted rye bread. Served with Russian dressing and house pickles.

5 oz. chicken breast brined in salt, sugar, citrus and spices, grilled with guacamole, lettuce, tomato, onion, pickles, and bacon on toasted brioche bun.

5 oz. chicken breast with lettuce, tomato, and onion on toasted brioche bun.

5 oz. chicken breast with lettuce, tomato, and onion on toasted brioche bun.

Thin sliced fried Akaushi beef cutlet served with black pepper cream gravy, mashed potatoes, and choice of one side. Tap to modify.

Fried chicken breast served with black pepper cream gravy, mashed potatoes, and choice of one side. Tap to modify.

Ribeye seasoned with BBQ dry rub, served with horseradish sour cream sauce, buttermilk mashed potatoes, and choice of one side. Tap to modify.

Mix of pork and beef meatloaf topped with sweet and tangy bacon, based tomato glaze. Served with mashed potatoes and choice of one side. Tap to modify.

8 oz. portion of seared, flaky redfish with creamy creole sauce. Served with cheddar poblano grits and choice of one side. Tap to modify.

6 oz. Atlantic salmon grilled, served with citrus and herb beurre blanc with choice of two sides. Tap to modify.

6 oz. Atlantic salmon blackened, served with citrus and herb beurre blanc with choice of two sides. Tap to modify.

Five piece, Patagonian, tail-on shrimp marinated in sriracha, honey and citrus, sautéed in butter and white wine over linguini, and tossed in basil pesto cream sauce. Served with grilled garlic bread.

Choice of three sides. Tap to modify.

Cashew alfredo sauce (onions, garlic, cashews, lemon juice, almond milk, nutritional yeast) over 6 oz. of gluten-free spaghetti tossed with onion, bell pepper, mushroom, and spinach. Served with five lentil meatballs (lentils, brown rice, flour, onions, garlic herbs, tomato paste) and grilled garlic bread.

Five sriracha marinated, Patagonian shrimp atop cheddar poblano grits with creamy creole sauce, garnished with roasted corn.

Two pieces of skin-on chicken breast brined with herbs, garlic, and citrus. Sauced in tarragon jus and served with mashed potatoes and choice of one side. Tap to modify.

Available vegetarian upon request (served without bacon).

Unsweetened house brew.

Nile valley, local.

Regular or decaf, delta sur house blend, Austin, TX.

Dripping Springs, TX.

Fevertree, London, UK

Non-alcoholic beer, brauerei beck & co. Germany.

The classic

The diet classic

A Texas tradition

Lemon-lime soda

Texas wild harvested prickly pear cactus juice

Texas limestone filtered sparkling water

Independent Breweries Co. St. Louis, MO

Independent Breweries Co. St. Louis, MO

Independent Breweries Co. St. Louis, MO

House-made from 100% lemon juice. Add mango, strawberry, raspberry, passion fruit, prickly pear, peach.

Fresh squeezed

Fresh squeezed