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Add a Stacked
gott comfort classics Side Salad for 3.
Openi ng for
lunch soon!
WO OD- FIR ED CH ICK EN & S HR IMP PASTA
Creamy pappardelle pasta, wood-fire grilled chicken breast and seasoned grilled shrimp with
lemon garlic sauce. 15
CO UN TR Y FR IED EGGPL ANT
Traditional comfort classic with a vegetarian twist. Tender eggplant coated in southern potato breading,
creamy vegetable gravy and wood-fire grilled zucchini. 12
Ask your server about our dai ly specials & soup of the day.
Gluten free menu av ai lable upon request .
I TALIAN BRAI SED RI BS
STARTERS
Slow braised baby back ribs over bucatini and marinara, grilled baguette. 16
ASI AN FIR E S H RIM P
Creamy pappardelle pasta, black pepper sausage, shrimp, chicken, blackened seasoning, green onions
and multicolored peppers in a Cajun style Alfredo sauce. 15
cr escen t cit y PASTA
Lightly seasoned crunch tempura white shrimp, zesty house-made fire sauce. 9
PI GS ON A S TI CK
SALADS
Thick hand-carved bacon,”sweet heat” and spice. 6
GRI LLED GUACAMO LE
GO TT CAESAR SAL AD
Wood-fire grilled avocado, pico de gallo, cotija cheese, and fresh chips. 7 Add fire-roasted salsa. 1
Fresh romaine hearts, wood-fire grilled chicken, shaved parmesan, fire-roasted croutons. 9 Without chicken 7
H UMMU S
FI RE AND ICE CH OP PED SALAD
Chick pea blended with garlic, lemon and olive oil. Fresh Lavash bread. 6
Romaine tossed with habanero apple vinaigrette topped with wood-fire grilled chicken, candied pecans,
Granny Smith apples, bleu cheese crumbles, eggs, green onion and bacon. 12
MEATB AL L P OP S
Tender pork and beef meatballs, BBQ gravy with onion straws. 6
H ON EY ASIAN TWI ST
RO AST ED CH I CKEN &
BLACK B EAN N ACHO S
Fresh spring mix, creamy lime dressing, cilantro, red onion, wood-fire grilled chicken, wonton strips, topped
with peanut sauce and chopped peanuts. 10
Nacho chips with roasted chicken, cotija, black beans, and cheese sauce. Pico de gallo and jalapeños. 9
SM OK IN’ H OT WIN GS
Slow-smoked and deep fried wings, honey sriracha hot sauce. 10
S T. LO UIS IT ALIAN “ H I LL” SAL AD
A St. Louis original with mixed greens, olive oil and red wine vinegar, diced egg, pimientos, Parmesan cheese,
artichoke hearts, chopped garlic, red onions and fresh lemon. 8
T H E T OWE R
PB & J FR IES
Spring mix, Greek Ranch, avocado, tomato, fried cotija cheese, wood-fire grilled chicken, layered in
tostada shells. 12
Shoestring fries, strawberry-jalapeño jam, Thai peanut sauce topped with chopped peanuts. 6
SAUS AGE & CH EES E P LAT TE R
A Texas-sized board with black pepper and jalapeño sausage, ale mustard, Merkts cheddar, crispy cotija
cheese, assorted olives and pickles. 10
T OAST ED RAVIOL I
Fi re- Ki ss ed S ide Caesar
Romaine wedge, lightly grilled with Caesar dressing, topped with fire-roasted croutons and
shaved parmesan. 6
S TACKED S IDE SALAD
Crispy meat or cheese ravioli, shredded parmesan, marinara dipping sauce. 7
Sliced iceberg, vine-ripe tomatoes, red onions, cotija cheese and bacon. 5 With any entrée 3
WAFFLE T ENDER S
Fresh chicken tenders dipped in our waffle batter, dusted with powdered sugar. Served with maple syrup. 8
BURGERS Served with our hot Seasoned Shoestring Fries.
WON T ON POP PER S
All burgers are made with our special blend and ground in-house daily.
Crispy wontons stuffed with cream cheese and jalapeño, zesty house-made fire sauce. 6
*AVOCADO S WIS S BURGE R
CH IPS & S ALSA
Swiss cheese, avocado, grilled jalapeño, spicy green onion mayo, PLOT. 9
Fresh tortilla chips, house-made fire-roasted salsa. 5
* BACON CHED DAR BURGER
SANDWICHES
Merkts sharp cheddar, our signature hand-carved bacon, PLOT. 9
Served with our hot, Seasoned Shoestring Fries.
BACON AND SO ME L T
Mounds of signature hand-carved bacon, Merkts sharp cheddar, provel cheese, honey wheat bread with
lettuce, tomato and spicy green onion mayo. 8
CH ICK EN CLUB
* BLEU H ICK OR Y B URGER
Maytag bleu cheese crumbles, bleu cheese dressing, hand-carved bacon, PLOT. 9
* GOT T BU RGER
Merkts sharp cheddar, hand-carved signature bacon, crispy onion straws, BBQ and green onion mayo. 10
Wood-fire grilled marinated chicken breast, hand-carved bacon, Swiss cheese, tomatoes, crisp lettuce and
house-made strawberry mayo. 9
* H UEVOS R ANCH ER O BURG ER
FREN CH DI P
* MUS H ROO M PRO VEL BUR GER
House-made ranchero sauce with a sunny-side up egg, PLOT. 9
Creamy provel cheese, grilled portobello mushroom, PLOT. 9
Shaved prime rib, Swiss cheese, horsey dill sauce on toasted baguette and au jus. 12
/
WOOD-FIRE GRILLED ENTREES
Served with a Stacked Side Salad.
BABY BACK R IBS
FLAT IR ON P OR K
Smokey sweet baby back ribs, house tots, appleslaw, BBQ and spicy ketchup. 23
Ancho seasoned, wood-fire grilled pork over cilantro lime rice, shaved Mexican street corn drizzled with a chili
lime aioli, cotija cheese. 15
* CENT ER CUT SIR LOI N
Choice top sirloin lightly seasoned and served with poblano cheddar mashed potatoes. 19
LEM ON GAR LIC CH ICK EN
* FREN CH CUT BON E-I N R IBEYE
Herb marinated, wood-fire grilled chicken breast over rice, lemon garlic sauce, and 5-pepper mac & cheese. 15
Sal mon
George’s special cut Nolan Ryan ribeye, poblano cheddar mashed potatoes, onion straws,
bleu cheese butter. 39
Slow-Roasted Features
Lightly seasoned wood-fire grilled filet of Salmon, Thai chili sauce, fresh vegetables. 22
Add a Stacked
Side Salad for 3.
BBQ P LAT T ER
LIGHTER FARE
LETT UCE CUP “ S TR EET ” TACOS
Hearty combination of baby back ribs, roasted chicken (dark or white), black pepper link sausage, house tots
and appleslaw. 20
* PR IME RI B (Available after 4 p.m.)
Slow-roasted prime rib, poblano cheddar mashed potatoes, horseradish sauce, au jus. 12oz 21, 16oz 25
FIESTA: Choice of wood-fire grilled chicken or sautéed pork, fresh lettuce cup, house made
tomatillo relish, cotija cheese and fire-roasted salsa. 8
PACIFIC RIM: Choice of wood-fire grilled chicken or sautéed pork, fresh lettuce cup, pickled vegetables,
sliced cucumbers, toasted sriracha almonds and Thai chili sauce. 8
ROAST ED CH I CKEN
MARINATED GRIL LED VEGETABLE SANDWICH
Smoke-roasted and seasoned half chicken, chicken au jus, grilled fresh zucchini, shredded parmesan. 14
Buttered baguette stacked with grilled portabello mushrooms, eggplant, fire-roasted peppers, onions, green
olives, cucumbers, fresh pesto and ricotta cheese spread. 10
FLAT BREAD pizzaS
WH AT’ S DEM ETER
International blend of marinara, provel and cotija cheese, fresh spinach, green olives, red onions
and Greek ranch dressing. 8
FIR E-R OAS TED
Wood-fire grilled portobello mushroom, roasted peppers, artichoke hearts, provel and ricotta cheese.
Drizzled with pesto sauce. 8
So me lik e it h o t
Sausage, red pepper, fresh jalapenos, Provel cheese, with Sriracha pizza sauce. 8
PAIS AN O
Meat lovers delight with pepperoni, sausage, red onions, provel cheese and oregano. 8
FIG J IG
DESSERTS
BL ACK & TAN CH EESECAK E
New York style cheesecake drizzled with stout chocolate sauce. 7
BO UR BON P ECAN P IE
House-made bourbon pecan pie with Amy’s vanilla bean ice cream and hot caramel sauce. 6
CAN N OLI TACO S
Wonton shells stuffed with house-made cannoli filling, chopped chocolate and pistachios. 5
UP SI DE D OWN T IP SY SUN DAE
Big ol’ Hershey chocolate bar with Amy’s Vanilla Bean and Amy’s Cherry Berry Margarita ice creams,
bananas, stout chocolate sauce, whipped cream and cherries. 8
Carmelized onion sauce, tomato-fig relish, provel & bleu cheese crumbles. Topped with Sriracha
toasted almonds. 8
T WIS TED T HAI
Oven-roasted chicken, house-made BBQ, provel cheese, red onion, fire-roasted poblano, and chopped peanuts
drizzled with Thai peanut sauce. 8
george’s SIDES
This item is made
with local Texas
ingredients.
* Consu mer A dvisory : Consu ming raw or
und ercoo ke d meat s, pou ltry, s ea foo d, shellfish or
eggs may increase your risk of foodb orne illness.
Suggested gratuity of
15% to all tables, groups,
or parties of 7 or more.
3 • Poblano Cheddar Mashed Potatoes • 5-Pepper Mac & Cheese • House Tots • Seasoned Shoestring Fries • Mexican Street Corn • Grilled Zucchini • Appleslaw • Cilantro Lime Rice
6-1-15
Chardonnay
wine
REG
george’s
Btl
7
10
25
Cabernet
Sauvignon
Bo g l e Lodi, CA
Co usi n o Ma c u l An tig u as Res erva
C har les a n d C harl es
Columbia Valley, WA
J oe Ca rr
9
12
32
11
14
39
Sonoma Coast, CA
L a C rem a
S on o ma C utrer
44
Rom ba u er
63
Carneros, CA
Sparkling
L a Mar ca Prosecco
7
10
25
Mi c he le C h ia rlo Moscato d'Asti
8
11
29
Veneto, Italy
Piemonte, Italy
J u ve Y Ca mp s Brut Rose DO Cava
36
Catalonia, Spain
Ferra ri Brut DOCG Prosecco
51
Mo ët C h an do n Brut I mperial
98
Trento, Italy
Epernay, France
7
10
25
Zen a to
9
12
32
C lea n S la te Riesling
8
11
29
L e C harm el Rose
7
10
25
Ki ep erso l
9
12
32
Ki m C ra wford
10
13
35
Ma ta nz as Cree k
11
14
39
Torres Verdeo, Rueda Spain
8
Po nz i Pinot Gris, Williamette Valley, OR
C on u nd ru m Blend, Napa Valley, CA
Th e Bli n df ol d Viognier/Marsanne, Napa Valley, CA
11
29
38
45
59
Alto Adige, Italy
Cotes de Provence, France
Viognier, Tyler, TX
Marlborough, New Zealand
Bennett Valley, CA
7
10
25
60
69
95
Zinfandel
Mu rp hy G o od e “L ia r’s D i ce ”
11
14
39
Sonoma Coast, CA
Ri dg e Ea st B en ch Sonoma County, CA
De er fi e ld Sonoma, CA
10
13
25
35
Ka t heri n e G o ld sc hmi d t
12
15
42
Fran c i sc a n Napa, CA
Ch a teau St . J ean Ci n q C ép ag e s 20 10 Sonoma, CA
Fa u st 2 01 2 Napa, CA
Jord an 20 11 Alexander Valley, CA
Si l ver O ak 2 01 0 Alexander Valley, CA
Ca ke bread Da nc i ng B ear 2 011 Napa, CA
49
78
83
93
13 8
2 36
Pinot noir
Le yd a Leyda Valley, Chile
8
Th o ma s He n ry Napa, CA
9
So ter Plan et O re go n Ro g ue Va lle y, OR
11
Tol os a Edna Valley, CA
Be ll e Gl o s “La s A l tura s ” Santa Lucia Highlands, CA
Jo s ep h J ewe ll “F lo od g a te”
11
12
14
29
32
39
59
65
89
8
9
11
12
29
32
89
Ca ri c a tu re Cabernet/Zinfandel
8
11
29
Torres Co ron as Cabernet/Tempranillo
9
12
32
Malbec
Ru ta 22 Mendoza, Argentina
Kai ken Mendoza, Argentina
Ca te na Al ta Mendoza, Argentina
blends
Lodi, CA
Peñedes, Spain
Ba rri ster “Rou g h J usti c e ”
49
Columbia Valley, WA
Th e Pri s o ner Napa, CA
St ag s ’ Lea p “The Investor”, Napa, CA
77
79
Interesti ng Reds
Du orom Tons de Duorum Red DOC
Douro, Portugal
8
11
29
Mi ch el e C hi arl o
9
12
32
11
14
39
Barbera d’Asti DOCG, Piemonte, Italy
merlot
Tortoi s e C re ek Clarksburg, CA
Pro ven an c e Napa, CA
Nort hs ta r 2 0 11 Columbia Valley, WA
Du c kh orn 20 12 Napa, CA
7
10
Russian River, CA
various whites
Mosel, Germany
Bt l
Napa, CA
Russian River Ranches, CA
Trebbiano di Lugana di San Benedetto DOC
Vento, Italy
george’s
Central Valley, Chile
Sonoma Coast, CA
B aro ne Fi ni Pinot Grigio
REG
52
69
Pala z zo D el la Torre
Ripassa, Valpolicella, Italy
Fi nc a A nti g ua Crianza DO, La Mancha, Spain
Ca stel lu c ci o Sangiovese, Toscana, Italy
Co l D’ O rci a Rosso di Montalcino DOC, Toscana, Italy
Yan g arra Shiraz, McClaren Vale, Australia
Du chm an Montepulciano, Driftwood, TX
Ca stel lo di Bo ssi Chianti Classico DOCG, Toscana, Italy
Fa tto ria Le Pu pi l le Morellino di Scansano DOCG, Toscana, Italy
Ena more Renacer, Mendoza, Argentina
34
36
49
59
39
39
39
49
CRAFTED COCKTAILS
martinis
margaritas
cocktails
Twisted Cosmo
Hendricks Gin, fresh lemon, lavender syrup, white
cranberry with a lemon twist & a sugar rim. 8
mexican marti n i
El Jimador Reposado Tequila, Paula’s Orange, olive,
tomolives & jalapeño stuffed olive. Served in shaker. 9
Donjito
Sai lor Jerry Spiced Rum, moji to syrup, lime,
fresh mint, topped wi th Champagne. 7
George’s texas Ti n i
Cinco Vodka, Dry Vermouth. Hand-stuffed olives of
the day. 9
blood orange sunset
Patron Silver Tequila, Solerno Blood Orange Liqueur,
house margarita mix, fresh lime, agave with a salted rim. 10
Spicy Mule kick
Dripping Springs Vodka, Ancho Reyes Liqueur, lime,
serrano, topped with Maine Root Ginger Beer. 7
Good Thyme Lemon Drop
Deep Eddy Lemon Vodka, fresh lemon, simple syrup,
thyme garnish & a sugar rim. 8
house rita (frozen or on the rocks)
Sauza Blue Reposado Tequila, triple sec, house margarita
mix, with a salted rim and lime. 7 Choice of Flavors:
Maker’s smash
Maker’s 46 Bourbon, Campari bi tters, simple syrup
muddled orange, lemon & fresh mint. 8
Gtown manhattan
Knob Creek Bourbon, Luxardo Maraschino Liqueur,
Carpano Antica sweet vermouth. 10
Strawberry, Raspberry, Huckleberry, Prickly Pear, Mango or Malbec 1
Sun ski nny
Pepe Z Reposado Tequila, Grand Marnier, agave, fresh lime,
orange with a salted rim. 8
Chairman’s old fash i oned
Herman Marshall Rye Whiskey, Solerno Blood
Orange Liqueur, muddled frui t, garnished wi th
lemon peel & Luxardo cherry. 10
the prickly texan
Republic Reposado Tequila, Cointreau Liqueur, prickly pear
mix, agave, fresh lime with a salted rim. 9
LIZZIE’S SUMMER TEA
Deep Eddy Sweet Tea Vodka, St. Germain Liqueur,
fresh lemon & mint, topped wi th Topo Chico. 9
salted caramel Marti n i
Belvedere Vodka, caramel syrup, Averna Cream with
a salted rim. 9
6-1-15