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From the Kitchens



Appetizers




Chips & Salsa

Salsa roja and salsa verde

$5.99

Gluten free
Vegan


Chips & Guacamole

Guacamole made daily in-house, garnished with roasted pepitas and served with salsa roja

$10.99

Gluten free
Vegan


Chips & Queso

House-made queso with salsa roja

$9.99

Gluten free


Queso Compuesto

House-made queso with seasoned ground beef, guacamole, and pico de gallo

$12.99

Gluten free


Hays City Store Home Run

Salsa roja, guacamole, queso, and bean dip served with tortilla chips

$11.99

Gluten free


Spinach & Artichoke Dip

Topped with pico and served with tortilla chips

$10.99

Gluten free


House Smoked Wings

Buffalo | Sweet Chipotle | BBQ | Temper Tantrum | Dry Tabasco Ranch | Dry Lemon Pepper

6

$9.99


12

$19.99



Fried Cheese Curds

Deep fried garlic cheese curds tossed in our tabasco ranch seasoning and served with a side of ranch

$8.99



Hand-Battered Onion Rings

House-cut & battered onion rings

6

$7.99


9

$11.99



Chili Cheese Fries

French fries topped with chili, queso, house-pickled jalapeños, and onions. Proceeds benefit the Burke Center for Youth

$10.99



Cheesy Bread

House-stretched dough topped with garlic, basil, and mozzarella, served with a side of marinara

$10.99



Nachos

Six half-moon chips layered in beans, house-blended cheese, and grilled jalapeños, served with pico, sour cream, and guacamole

Bean & Cheese

$9.99


Ground Beef or Chicken Tinga

$13.99




Soups & Salads

Salad Dressings: Ranch | Honey Mustard | Spicy Avocado Cilantro Vinaigrette | Caesar | Chimichurri Vinaigrette | Bleu Cheese | Lemon Garlic Vinaigrette Add a Protein: Grilled Chicken $6 | 6 oz Marinated Skirt Steak $12 | (3) Shrimp $6 | 8 oz Verlasso Salmon $24 | (1) Fried Tender $4




Chili Con Carne

Beef, slow simmered in chilies and spices, served with shredded cheddar and Monterey Jack cheese, onions, and house-pickled jalapeños

Cup

$6.99


Bowl

$10.99



Frito Pie

Fritos® corn chips smothered in chili con carne and shredded cheddar and Monterey Jack cheese, topped with house-pickled jalapeños and chopped onions

$12.99



Chicken Tortilla Soup

Roasted chicken, avocado, zucchini, carrots, Monterey Jack cheese, corn, celery, and crispy tortilla strips (not GF) in a spicy chicken broth

Cup

$6.99


Bowl

$10.99

Gluten free


House Salad

Mixed field greens and iceberg blend, shallots, cherry tomatoes, and cucumbers

Small

$5.99


Large

$9.99

Gluten free
Vegan


Classic Wedge

Iceberg lettuce, bleu cheese crumbles, bacon, cherry tomatoes, and bleu cheese dressing on the side

Small

$7.99


Large

$12.99

Gluten free


Caesar

Romaine, shredded parmesan, and croutons tossed in traditional caesar dressing

Small

$5.99


Large

$9.99



Caprese Salad

Tomatoes, fresh basil, fresh mozzarella, Extra Virgin Olive Oil, and balsamic reduction

$10.99

Gluten free


Colossal Cobb

Two fried chicken tenders, mixed field greens and iceberg blend, bleu cheese crumbles, crispy bacon, boiled egg, shallots, and cherry tomatoes. Try it with our honey mustard dressing!

$18.99



Greek Salad

Mixed greens and iceberg blend, cherry tomatoes, kalamata olives, cucumbers, sliced pepperoncini peppers, and feta cheese tossed in a lemon garlic vinaigrette

$12.99



Southwest Salad

Mixed field greens and iceberg blend, cilantro-lime corn salsa, manchego cheese, cherry tomatoes, toasted pepitas, and tortilla strips (not GF), served with a side of our spicy avocado cilantro vinaigrette

$10.99

Gluten free


Grilled Steak Salad

6oz marinated skirt steak grilled and sliced served on mixed field greens and iceberg blend, cherry tomatoes, pickled red onions, avocado, fried onion straws, manchego cheese, and served with a side of our chimichurri vinaigrette

$21.99




Pizza Kitchen

Make it Gluten Free with a cauliflower crust $6 Make it a calzone $2




Seven Cheese

Ricotta cream sauce, shredded mozzarella, fontina, gorgonzola, gruyère, gouda, thin shaved garlic, and topped with romano

$14.99



Classic Margherita

House marinara, fresh pulled mozzarella, pecorino romano, and fresh basil

$14.99



Sausage & Mushroom

House-made italian sausage, sliced mushrooms, house-made marinara, shredded mozzarella, and crisp fresh red onions

$16.99



Wham Bam Bacon Jam

House marinara, shredded mozzarella, bacon jam, brussels sprouts, goat cheese, pecorino romano, and balsamic drizzle

$17.99



Plants!

House marinara, shredded mozzarella, sliced mushrooms, tomatoes, bell peppers, kalamata olives, spinach, and fresh red onions

$16.99



Pepperoni

House marinara, shredded mozzarella, deli sliced pepperoni, and pecorino romano

$14.99



Diablo Con Carne

House marinara, shredded mozzarella, house-made italian sausage, sliced pepperoncini peppers, cherry peppers, sliced fresh jalapeños, fresh red onions, and spicy chili oil

Veggie Diablo

$15.99


Con Carne

$17.99



Meat!

House marinara, shredded mozzarella, deli-sliced pepperoni, sliced pit ham, bacon crumbles, and house-made italian sausage

$18.99




Burgers & Such




Steve's Classic Burger


Bacon Jam Burger


G.O.A.T. Burger


BBQ Cheddar Burger


Bleu Cheese burger


Sonora Burger


Black Bean Burger


Green Chile Philly


Mother Clucker


Clucker


Pulled Pork Sandwich


Turkey Pesto Sandwich


Texas-Sized BLT


Cubano


Chili Cheese Dog



Entrées




Chicken Fried Steak


Chicken Fried Chicken


Bone-In Pork Chop


Fried Chicken Tenders


Chicken Breasts


King Ranch Chicken Chile Renello


Truck Stop Enchiladas


Veggie Poblano Enchiladas


8 oz Sirloin


12 oz New York Strip


Verlasso Salmon


Gulf Shrimp


Fish Tacos



Sides




Mashed Potatoes


Sautéed Spinach


Black Beans


Charro Beans


Texas Rice


Macaroni & Cheese


French Fries


Creamy Cole Slaw


Jalapeño Creamed Corn


Green Beans


Hand-Battered Onion Rings


Fried Balsamic Brussel Sprouts


Small House Salad


Small Caesar Salad


Small Wedge Salad



Desserts




Key Lime Pie


Berry Heaven


Chocolate Bourbon Pecan Pie


Brownie Sundae

Mon - Thur: 11am - 9pm

Fri - Sat: 11am - 10pm

Sun: 10 am - 9pm

8989 Ranch to Market Rd 150

Driftwood, Texas 78619

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© 2025 by Abigail Muddiman

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