Miiller’s Meat Market
Back in the 19th century, when scores of Germans and Czechs immigrated to Central Texas, they brought with them traditional foods and techniques for processing cattle, wild game and much more. Above all else, they brought a work ethic that never quit.
Below are the menu items we enjoyed…
Local Texas cheese Board
Local Texas cheese, honey, sausage, house-made fruit jam, seasonal pickled veggies, olives, spiced nuts, toast points
Steak + Feta Salad
Marinated beef tips, spring mix, green apples, toasted pecans, feta cheese, shaved red onions, red wine balsamic
12 oz Flame grilled, spice rubbed, herb red wine compound butter, rosemary and garlic mashed potatoes, crispy onion strings and seasonal greens
Shrimp + Grits
Pan seared gulf shrimp, roasted garlic and shallots, crispy bacon, white wine Cajun etouffee sauce over white cheddar grits
My favorite menu item of the bunch was the Ribeye. It was cooked perfectly Medium rare and a glass of red wine was the perfect touch!
PHOTOGRAPHY: MIKE PUCKETT
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