Dai Due
Dai Due (Austin, TX) Menu:
| Grilled Butler’s | $9.00 |
| Gold sourdough with caramelized fennel whipped lard | |
| Lao’s name | $25.00 |
| oyster and pioppino mushrooms cooked in tallow and garlic with an egg yolk and grilled sourdough | |
| BBQ brown shrimp | $20.00 |
| skewer a la plancha with garlic spice oil and scallions | |
| Slow-fried green chile pork flautas in a spicy broth with fermented tomato | $15.00 |
| lime crema, cilantro and cotija | |
| Slow-fried hand pie filled with crawfish | $12.00 |
| green peas and cheese curds with fresno hot sauce | |
| Dry-aged Longhorn beef tartare with lime | $29.00 |
| boiled egg, parsley, Lira Rossa ‘Latteria Vecchio’ and grilled sesame bread | |
| Gulf coast shrimp | $64.00 |
| Antelope Leg Fllet, rice with cherry red wine butter | |
| Nigiri Antelope | $26.00 |
| Aged Wagyu Cheeseburger with mushrooms, fried onions, pickled onions, meadow cheese and black garlic mayonnaise | |
| Aoudad Meatballs | $36.00 |
| with pickled red onions, chile yogurt and morita sauce | |
| Black Drum a la Plancha | $43.00 |
| with crawfish cream sauce, Carolina Gold rice and buttered green peas | |
| Boudin Noir | $25.00 |
| Stuffed Quail with turnip purée & red wine pickled blueberries | |
| Pork Chop | $37.00 |
| Smoked Pork | $23.00 |
| Porterhouse Chop with sauerkraut, mustard and chutney | |
| Peanut pudding | $11.00 |
| with whipped cream and salted peanut brittle | |
| Citrus-somolina-olive oil cake | $11.00 |
| with honey yogurt | |
| Strawberry sorbet | $10.00 |
| Stout tart | $12.00 |
| with a rye crust, whipped cream and caramel corn | |
| Sangiovese | |
| The Source’ Grower Project 2019 | |
| Aglianico Blend | |
| Alluve’ Kuhlman Cellars 2020 | |
| Syrah Blend | $104.00 |
| La Valentía, Wine for the People 2019 | |
| Merlot, Ron Yates 2019 | |
| Mourvèdre, C.L. Butaud 2021 | |
| Syrah | $92.00 |
| Tatum Cellars 2019 | |
| Petite Verdot | $132.00 |
| Newson Vineyards, Lewis Wines 2018 | |
| Cabernet Sauvignon-Malbec-Merlot | $112.00 |
| Hunter’ William Chris 2020 | |
| Tannat | $80.00 |
| Ab Astris 2019 | |
| Cabernet Sauvignon | $110.00 |
| Friesen Vineyards, Ron Yates 2019 | |
| Peach-Basil White Wine Punch | $11.00 |
| Mimosa | $10.00 |
| Speed Beet Shrub | $5.00 |
| Rambler Sparkling Water | $3.00 |
| Me and the Bees Mint Lemonade | $5.00 |
| Kosmic Kombucha ‘Salty Dog’ | |
| Frio’s Mio’ Cold Brew, Third Coast Coffee | $6.00 |
| Black Yaupon Iced Tea | $2.50 |
| Ginger-Hibiscus Green Yaupon Iced Tea (lightly sweetened) | $4.00 |
| Drip Coffee | $2.50 |
| Third Coast Coffee, Nicaragua | |
| Bone Broth with Mushrooms | $6.00 |
| Citrus and Black Pepper | |
| Grilled Butler’s | $9.00 |
| Gold sourdough with orange-honey whipped lard | |
| Crawfish hand pie filled | $13.00 |
| with crawfish tails, green peas, grilled peppers and cheddar cheese served with parsley sauce | |
| Grilled confit chicken hearts | $8.00 |
| with hot honey and fried onions | |
| Sunday Tallow-Fried 1/2 Chicken | $35.00 |
| With mashed potatoes, beer brained greens, bread & butter jalapeños, gravy and a biscuit | |
| Tallow-Fried Crawfish Salad | $25.00 |
| Fried crawfish tails, romaine lettuce, dilly ranch dressing, green peas, bacon, cheddar cheese, green onions, radish and DD paprika | |
| Central Texas Breakfast | $24.00 |
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Two eggs, fried potatoes and grits with a choice of bacon, ham, spicy wild boar boudin or nilgai antelope breakfast sausage sourdough toast or biscuit with butter and housemade jam
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| Breakfast Sandwich | $16.00 |
| Nilgai antelope breakfast sausage, two scrambled eggs, onion, Stryk cheddar cheese and hot sauce honey on a cemita bun | |
| Dai Due Breakfast | $15.00 |
| Gulf Coast brown rice and sautéed spring vegetables with kimchi and an egg | |
| Biscuits and Gravy | $19.00 |
| With nilgai antelope breakfast sausage | |
| Sourdough Pancake | $15.00 |
| With strawberry syrup, lime yogurt and DD granola | |
| Dry-Aged Wagyu Double Cheeseburger | $23.00 |
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Stryk cheddar cheese, sauce especial, dill pickles, onions and French fries with beet ketchup on a sesame cemita bun (burger patties ground with Dai Due bacon)
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| Nilgai Antelope Lettuce Wraps | $16.00 |
| Sautéed spring vegetables, herbs, wild game caramel and fermented jalapeños | |
| Cemita Ahogada | $18.00 |
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Cemita roll, refried beans, adobo cheese, onion, Pork barbacoa, refried beans, adobo cheese, onion, mayonnaise, cabbage, cilantro and radish on a grilled cemita bun in spicy bone broth
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| Cold Meat Board | $27.00 |
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Chicken liver mousse with pickled blueberries, wild boar summer sausage, pork city ham, Wagyu beef bologna, Nilgai antelope rillettes, grilled sprouted rye bread, bread & butter pickled cabbage, pickled carrots and Fireman’s #4 mustard
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| Centex Mezzo | $26.00 |
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Poppy seed-chile yogurt, radish green-pea relish, hummus with Dai Due paprika, harissa marinated chickpeas, marinated cucumbers and grilled flatbread
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| Texas Cheese Board | $31.00 |
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Veldhuizen “Texas Star”, Pure Luck chèvre, Lira Rossa “Moutonlactado” and Armagh Creamery “Doublin’ Down” with carrot chutney, candied pecans and sesame crostini
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| Tallow Fried Red Corn Huarache | $16.00 |
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With nilgai antelope machacado and scrambled eggs, refried bayo beans, shredded cabbage, red onions, fresno salsa, crema, cilantro and cotija
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| Pastrami Sandwich | $17.00 |
| Pepperjack, sauerkraut and beet 1000 island on grilled rye bread | |
| Crawfish hand pie | $13.00 |
| filled with crawfish tails, green peas, grilled peppers and cheddar cheese served with arugula sauce | |
| Grilled Butter’s Gold sourdough | $9.00 |
| with caramelized red onion whipped lard | |
| Gulf brown shrimp (4) skewer a la plancha | $20.00 |
| with peanut-serrano agrodolce, chilies and basil | |
| Dry-aged Nilgai antelope green aquachile | $28.00 |
| with serrano, cucumber, radish, fried onions, avocado and mint with corn tostadas | |
| Grilled chicken hearts | $8.00 |
| with oyster sauce, toasted sesame seeds and green onions | |
| Tallow-fried green chile pork flautas | $15.00 |
| in a spicy broth with shredded cabbage, avocado crema and cotija | |
| Pan con tomate | $7.00 |
| grilled sourdough with a purée of tomato and garlic | |
| Black Drum a la Plancha | $35.00 |
| With mushroom, leek, lady creamer pea and Gulf Coast white rice pilaf, seafood broth, shrimp mayonnaise and herb salad | |
| Wild Boar Confit | $31.00 |
| In a chile bone broth with Steen’s cane syrup, coal roasted carrot purée, radish, cabbage, onion, mint and citrus | |
| Dry-Aged Wagyu Double Cheeseburger | $25.00 |
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Stryk cheddar cheese, sauce especial, dill pickles and onions on a sesame seed bun with beef fat french fries and beet ketchup (burger patties ground with Dai Due bacon)
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| Butter lettuce salad | $12.00 |
| with creamy tomato dressing, red onion, charred corn, chilies, asiago cheese and toasted peanuts | |
| Beef fat french fries | $9.00 |
| with beet ketchup and chile mayonnaise | |
| Sautéed green beans | $11.00 |
| with guanciale, spicy tomato sauce & basil | |
| Pork Chop | |
| Smoked Pork Porterhouse Chop | $47.00 |
| with sauerkraut, bavarian mustard & chutney | |
| 8oz Coffee-Cured Nilgai Antelope Leg Filet | $64.00 |
| with strawberry mostarda whipped tallow | |
| Ham-Cornbread Dressing Stuffed Quail | $25.00 |
| with crawfish sauce piquante and herbs | |
| 48 Day Dry-Aged Wagyu Ribeye | |
| Nilgai Antelope Filipino Longanisa Sausage | $13.00 |
| with pickled kohlrabi | |
| Buttermilk pudding | $10.00 |
| with whipped cream & candied pecans | |
| Bread pudding | $10.00 |
| with whipped cream and rum caramel | |
| Cold Meat Board | $27.00 |
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Chicken liver mousse with red wine pickled blueberries, wild boar summer sausage, pork city ham, bierwurst, Nilgai antelope rillettes, grilled beef tongue, rye bread, & butter pickled cabbage, pickled carrots and Fireman’s #4 mustard
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| Centex Mezze | $26.00 |
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Poppy seed-chile yogurt, cauliflower-mushroom dip, hummus with Dai Due paprika, pickled cauliflower, marinated cucumbers and grilled flatbread
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| Texas Cheese Board | $31.00 |
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Veldhuizen “Texas Star”, Pure Luck chèvre, Lira Rossa “Moutonzola” and Lira Rossa “C’mon Berto” with strawberry chutney, candied pecans and sesame crostini
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| Quail Stuffed with Mushrooms, Beef Sweetbreads, Bacon, Sourdough and Cream | $22.00 |
| With white wine glaze | |
| Dry-Aged Wagyu Ribeye | $93.00 |
| Beef and Pork Cervelat Sausage | $7.00 |
| With bavarian mustard | |
| Pork Chop | $37.00 |
| 8oz Coffee-Cured Nigali Antelope Leg Filet | $61.00 |
| With caramelized spring onion tallow | |
| Smoked Pork Porterhouse Chop | $40.00 |
| With sauerkraut, banana mustard & carrot chutney | |
| Dry-aged Wagyu Babyback Ribs | $105.00 |
| With hot honey, cortido, pickled carrots and cilantro | |
| Mixed greens salad | $11.00 |
| with spring vegetables and charred onion vinaigrette | |
| Beef fat french fries | $7.00 |
| with beet ketchup and chile mayonnaise | |
| Braised greens | $8.00 |
| with bacon, beer and Steen’s cane syrup | |
| Mashed potatoes | $8.00 |
| Grilled achiote-marinated carrots | $11.00 |
| with green garlic crema, pickled onions, radish, cilantro and pecan-sesame dukkah | |
| Strawberry sorbet | $9.00 |
| Basque cake | |
| with valencia orange marmalade, custard and honey ice cream | |
| Butterscotch pudding | |
| with candied pecans and whipped cream | |
| Goat cheese ice cream | |
| with blueberry ripple | |
| Sunday Tallow-Fried Organic 1/2 Chicken | $29.00 |
| With mashed potatoes, braised greens, bread & butter pickles, gravy and a biscuit | |
| Dum à la Plancha | $33.00 |
| With cornmeal crepes, white wine cream sauce, creamer peas, carrots, mushrooms, crispy leeks and herbs | |
| Wild Boar Confit | $31.00 |
| Ginger bone broth, cane syrup sausage, greens, carrots, cilantro, peanut vinaigrette and toasted sesame seeds | |
| Dry-Aged Wagyu Double Cheeseburger | $23.00 |
| Stryk cheddar, sauce especial, dill pickles and onions on a sesame seed bun with french fries and beet ketchup | |
| Bacon | $9.00 |
| wild boar boudin, or nilgai breakfast sausage | |
| Sourdough toast | $5.00 |
| with butter and jam | |
| Biscuit | $6.00 |
| with butter and jam | |
| Barton Springs Mill grits | $3.00 |
| An egg, scrambled or fried | $2.00 |
| Sunday Tallow-Fried 1/2 Chicken | $35.00 |
| With mashed potatoes, braised greens, bread & butter pickles, gravy and a biscuit | |
| Central Texas Breakfast | $24.00 |
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Two eggs*, fried potatoes and grits with a choice of bacon, wild boar boudin or nilgai antelope breakfast sausage and sourdough toast or biscuit with butter and housemade jam
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| Cemita Ahogada | $18.00 |
| Pork carnitas, refried beans, asadero cheese, onion, mayonnaise, cabbage, radish and cilantro on a grilled cemita bun in spicy bone broth | |
| Dai Due Breakfast | $15.00 |
| Gulf Coast brown rice and sautéed fall vegetables with kimchi and an egg | |
| Biscuits and Gravy | $19.00 |
| With nilgai antelope breakfast sausage | |
| Breakfast Sandwich | $16.00 |
| Nilgai antelope breakfast sausage, two scrambled eggs, onion, cheddar cheese and hot sauce honey on a cemita bun | |
| Grilled Aoudad Meatballs | $22.00 |
| On grilled flatbread with chile yogurt, marinated cucumbers, tallow-fried french fries, morita sauce and za’atar | |
| Pastrami Sandwich | $17.00 |
| Pepperjack cheese, sauerkraut and beet 1000 island on grilled rye bread | |
| Nilgai Antelope & Aged Wagyu Cheeseburger | $26.00 |
| Asadero cheese, mushrooms, pickled onions, fried onions and black garlic mayonnaise on a cemita bun | |
| Nilgai Antelope Lettuce Wraps | $16.00 |
| Sautéed fall vegetables, herbs, wild game caramel, fermented hot sauce and lime | |
| Sourdough Pancake | $18.00 |
| With apple syrup, cinnamon butter, brown butter oat streusel and wild boar apple breakfast sausage | |
| Brunch Add-Ons | |
| Bacon, ham, spicy wild boar boudin or nilgai breakfast sausage | $9.00 |
| Sourdough toast with butter and jam | $5.00 |
| Biscuit with butter and jam | $5.00 |
| Barton Springs Mill grits | $3.00 |
| An egg, scrambled or fried | $2.00 |
| Cream gravy | $3.00 |
| Butter | $0.50 |
| Housemade jam | $0.75 |
| Brunch Pastries | |
| Klobasnek | $5.00 |
| Filled with wild boar boudin, bread & butter pickles, onions and yellow mustard | |
| Tallow-fried donut | |
| With carrot curd & topped with Italian meringue and candied pecans | |
| Kolache | |
| With orange pastry cream, strawberries and graham cracker crumble | |
| Ciders & Cans | |
| Austin Beerworks ‘Hopwater’ Sparkling Water with Hops (non-alcoholic) | |
| Lost Horizon Cider Mill ‘Lucid Dreams’ | |
| Texas Keeper ‘Honey Thief’ Texas Wildflower Cyser | |
| Dessert Wine (2oz) | |
| Tempranillo Vintage Port, Lewis Wines 2020 | $5.00 |
| Colombard Blend ‘Shamus’ Solera Reserva Sherry, McPherson Cellars | $8.00 |
| o inicio’ Madeira-Style Dessert Wine, Pebble Rock Cellars 2017 | $6.00 |
| Muscat Blend ‘Cibola’ William Chris Vineyards | $9.00 |
| Pear Mead ‘Pirueml’ | $9.00 |
| Elgin Meadery | |
| Muscat Blend ‘Cibola’ | $9.00 |
| William Chris Vineyards | |
| Colombard Blend ‘Chansa’ | $8.00 |
| Solera Reserva Sherry, McPherson Cellars | |
| Tempranillo Vintage Port | $25.00 |
| Lewis Wines 2020 | |
| Desserts | |
| Butterscotch pudding with whipped cream & candied pecans | $10.00 |
| Brûléed rye bread pudding with strawberry jam ice cream and Chansa cream sherry | |
| Grapefruit-mint-honey sorbet with candied lime | |
| Burnt honey ice cream with Gulf Coast sea salt | |
| Brown butter-strawberry blondie and pink peppercorn ice cream sandwich | |
| Peanut pudding with whipped cream and salted peanut brittle | $11.00 |
| Sweet potato pecan cake with brown butter frosting | $11.00 |
| Lemon tart with toasted meringue and candied lemon | $11.00 |
| Grapefruit sorbet | $10.00 |
| Draft Beer | |
| Meanwhile German-style Pilsner | $7.00 |
| Whitestone ‘Long Gone Blonde’ Blonde Ale | $7.00 |
| Roughhouse ‘River Guardian’ Strawberry-Lemon Witbier | $8.00 |
| 512 ‘Burst’ IPA | $8.00 |
| Lone Pint ‘Yellow Rose’ Mosaic IPA | $8.00 |
| Beerburg Pecan and Mesquite Bean Brown Ale | $8.00 |
| Meanwhile German-Style Pilsner | $6.00 |
| Roughhouse ‘Hill Country Light’ lager | $6.00 |
| (512) ‘Wit’ Belgian-Style Wheat | $6.00 |
| Lone Pint ‘Yellow Rose’ Mosaic IPA | $7.00 |
| Tupps ‘Tuppa’ American IPA | $7.00 |
| St. Elmo Brewing ‘Haulin’ Oats’ Oatmeal Brown Ale | $6.00 |
| Meanwhile German-style Pilsner | $7.00 |
| Whitestone “Long Gone Blonde” | $9.00 |
| French Press | |
| Third Coast Coffee, Mixtlan | |
| Black Yaupon Tea, Cat Spring, Texas | |
| Green Yaupon Tea, Cat Spring, Texas | |
| Orange Wine (natural) | |
| Pinot Grigio Ramato, Summer Revival Wine Co 2021 | |
| Chenin Blanc-Chardonnay ‘Big Lunch’ Alta Marfa 2021 | $76.00 |
| Red Wines | |
| Grenache, La Valentía, Wine for the People 2021 | $88.00 |
| (served chilled) | |
| Carbonic Counoise, C.L. Butaud 2021 | $88.00 |
| (natural) | |
| Sangiovese “The Source” Grower Project 2019 | |
| Aglianico Blend “Alluve” Kuhlman Cellars 2020 | |
| Syrah Blend, La Valentía, Wine for the People 2019 | $104.00 |
| Merlot, Ron Yates 2019 | |
| Mourvèdre, C.L. Butaud 2021 | |
| Syrah, Tatum Cellars 2019 | $92.00 |
| Petite Verdot, Newson Vineyards, Lewis Wines 2018 | $132.00 |
| Cabernet Sauvignon-Malbec-Merlot “Hunter” William Chris 2020 | $112.00 |
| Tannat, Ab Astris 2019 | $80.00 |
| Cabernet Sauvignon, Friesen Vineyards, Ron Yates 2019 | $110.00 |
| Cinsault, William Chris 2020 | |
| Sangiovese, La Valentia, Wine for the People 2020 | |
| Sangiovese ‘The Source’ Grower Project 2019 | |
| Syrah Blend, La Valentia, Wine for the People 2019 | $94.00 |
| Carignan-Cinsault-Mourvèdre ‘La Pradera’ William Chris | $92.00 |
| Tempranillo Blend ‘Alluvé’ Kuhlman Cellars 2019 | $50.00 |
| Mourvèdre-Cabernet Sauvignon ‘Wanderer Series III Relief Project’ William Chris + Chef José Andrés’ World Central Kitchen | |
| Cabernet Sauvignon-Malbec-Merlot ‘Hunter’ William Chris 2020 | $112.00 |
| Syrah, Grower Project 2019 | |
| Aglianico, Duchman Vineyards 2017 | $60.00 |
| Tannat, Bending Branch 2018 | $86.00 |
| Cabernet Sauvignon-Merlot ‘Enchante’ William Chris 2020 | $100.00 |
| Cabernet Sauvignon, Lewis Wines 2019 | $120.00 |
| Cabernet Franc-Petite Verdot, Reddy Vinyards 2019 Reserve | $175.00 |
| Tempranillo + Touriga Nacional + Tinto Cao, Round Mountain Reserve Vineyard Reserve, Lewis Wines 2020 | $185.00 |
| Rosé & Orange Wine | |
| Grenache, Tatum Cellars 2020 (effervescent) | |
| Mourvedre “Texas High Plains Rosé” Lewis Wines 2022 | |
| Pinot Grigio Ramato, Summer Revival Wine Co 2021 | |
| Chenin Blanc + Pinot Grigio “Big Lunch” Alta Marfa Winery 2022 | $90.00 |
| Grenache | |
| Tatum Cellars 2020 (effervescent) | |
| Mourvèdre ‘Texas High Plains Rosé’ | |
| Lewis Wines 2022 | |
| Pinot Grigio Ramato | |
| Summer Revival Wine Co 2021 | |
| Chenin Blanc + Pinot Grigio ‘Big Lunch’ | $90.00 |
| Alta Marfa Winery 2022 | |
Sides |
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| Mixed greens salad | $11.00 |
| with charred onion vinaigrette and spring vegetables | |
| Beef fat french fries | $8.00 |
| with beet ketchup and chile mayonnaise | |
| Mixed greens | $12.00 |
| with creamy mint marigold dressing, apples, red onion, radish and chilies | |
| Beef fat french fries | $9.00 |
| with apple ketchup and chile mayo | |
| Sparkling & Rosé | |
| Sparkling Rosé ‘Dai Due’ Wine for the People | |
| Cinsault Blend Rosé ‘Blocks 5 & 18’ Reddy Vineyards 2019 | |
| Tempranillo ‘Sobrino’ Alta Marfa (natural) | $105.00 |
| Chardonnay-Pinot Noir ‘Little Snack’ Alta Marfa 2021 (natural) | $76.00 |
| Sparkling Rosé ‘Dai Due’ | |
| Wine for the People | |
| Pétillant Naturel | |
| William Chris Vineyards 2022 | |
| Sparkling Rosé “Dai Due” Wine for the People | |
| Pétillant Naturel, William Chris Vineyards 2022 | |
| Tap Wine | |
| Pinot Gris Romato (orange wine) C.L. Butaud 2020 | |
| Sangiovese “Sway Rouge” Lost Draw Cellars + William Chris 2019 | |
| Tap Wine by the Glass, 1/2 Liter, Liter | |
| Vermentino, Duchman Vineyards | |
| Malbec Blend, Kuhlman Cellars | |
| Pinot Gris Romato (orange wine) | |
| C.L. Butaud 2020 | |
| Sangiovese ‘Sway Rouge’ | |
| Lost Draw Cellars + William Chris 2019 | |
| White Wines | |
| Albariño, Lewis Wines 2021 | |
| Grüner Veltliner Blend “Don’t Forget to Soar” Southold Farm + Cellars 2022 | |
| (natural) | |
| Grüner Veltliner-Riesling “Arroyo Blanco” Lost Draw Cellars 2022 | |
| Sauvignon Blanc, Bent Oak Winery 2019 | |
| Chenin Blanc, Lewis Wines 2022 | |
| Riesling, Bent Oak Winery 2021 | $60.00 |
| Roussanne, Tatum Cellars 2019 | |
| Sauvignon Blanc ‘Block 55’ Reddy Vineyards 2019 | |
| Grüner Veltliner Blend ‘Don’t Forget to Soar’ Southold Farm & Cellars 2019 (natural) | $45.00 |
| Riesling ‘Kuhlmanation’ Kuhlman Cellars 2021 | $52.00 |
| Albariño, Lewis Wines 2021 | |
| Viognier, Kuhlman Cellars 2021 | $50.00 |
| Chenin Blanc, Lewis Wines 2021 (off-dry) | $40.00 |
| Old Vine Field Blend, La Valentia, Wine for the People 2021 | $85.00 |
| Apple Cider Sparkling Cocktail | $11.00 |
| Peach-Basil White Wine Punch | $11.00 |
| Mimosa | $10.00 |
| Strawberry-Basil White Wine Punch | $10.00 |
| Strawberry-Fennel Sparkling Cocktail | $10.00 |
| Tangerine Mimosa | $10.00 |
Dai Due restaurant menu is provided by top-menus.com
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Listing Amenities
-
Bike Parking
Opening Hours
Closed Now
Closed
5:00pm - 10:00pm
5:00am - 10:00pm
5:00pm - 10:00pm
10:00am - 10:00pm
10:00am - 10:00pm
10:00am - 9:00pm
July 27, 2024
9:48 am
