Z`Tejas Soutdwestern Grill in Austin

Beef barbacoa layered between tortillas with green chile sauce and cotija cheese, topped with two eggs cooked over easy, served with seasonal rice and black beans.

Our shredded house-smoked chicken layered with red chile sauce, chipotle purée and jack cheese topped with two eggs cooked over easy, served with puréed black beans.

Three egg omelet stuffed with spinach and wild mushrooms, topped with chile con queso and ranchero sauce, served with breakfast potatoes.

Scrambled eggs with bacon, sausage, jack cheese, potatoes and salsa fresca folded in a tortilla, topped with tomatillo sauce and chipotle sour cream.

Grilled poblano‏ pepper stuffed with scrambled eggs and jalapeño bacon, topped with cotija cream sauce, served with hot tortillas and puréed black beans.

Sliced ham, poblano rajas, griddled eggs, jack cheese and chipotle aïoli on a toasted telera bun, served with jalapeño bacon and breakfast potatoes.

Scrambled eggs layered with chorizo, pork, cheddar and jack cheeses, seasoned potatoes and green chile sauce, topped with bacon gratin and chipotle purée, served with hot tortillas.

Scrambled eggs, tortilla chips, jack cheese, jalapeños and salsa fresca, served with puréed black beans, warm tortillas and breakfast potatoes.

Blend of jerk chicken, potato hash, roasted corn, poblano peppers and red onions, topped with two eggs cooked over easy and chipotle hollandaise.

Two poached eggs on a grilled English muffin with thinly sliced grilled ham and hollandaise sauce, served with breakfast potatoes.

Two poached eggs on top of cornbread with jalapeno bacon and chipotle hollandaise sauce, served with breakfast potatoes.

Freshly baked and lightly buttered biscuits, topped with a roasted green chile gravy, served with two eggs any style.

Light and fluffy pancakes, add strawberry, blueberry or chocolate chips.

Two eggs cooked to order, served with breakfast potatoes.

Your choice of caramelized onion sauce with gorgonzola butter or peppercorn crusted with roasted mushroom sauce, served with mashed potatoes and seasonal vegetables.

Seared beef tenderloin, jack cheese and salsa fresca rolled in a flour tortilla, topped with new Mexico green chile sauce, served with seasonal rice.

Grilled norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, seasonal rice and vegetables.

Ahi tuna rolled in black and white sesame seeds, seared and served atop a tamari cream sauce with seasonal rice and vegetables, pickled ginger and ancho chile glaze.

Blackened tuna steak seared and topped with peppercorn vinaigrette, spicy soy mustard and pickled ginger, served with seasonal rice and vegetables.

Layers of blackened salmon, tuna, grilled cilantro pesto shrimp, roasted mushrooms and baby spinach between corn tortillas, finished with a roasted red pepper sauce, sour cream, jack and cotija cheeses, served with seasonal rice and black beans.

Crispy pan-fried snapper topped with crab meat, salsa fresca and cilantro pesto cream sauce, served with seasonal rice and vegetables.

Grilled ruby trout topped with avocado mango relish, served with seasonal rice and vegetables.

Warm chips with our signature salsa picante, avocado salsa verde and salsa of the day. Ask your server if today’s daily salsa is vegan.

Freshly made at your table with avocado, tomatoes, red onions, cilantro, jalapeños, pepitas and cotija cheese, served with warm chips. For vegan, request no cheese.

Warm chips, hand-hacked guacamole, chile con queso and salsa picante.

Mixed greens, bell peppers, roma tomatoes, jack and cheddar cheeses, topped with our house-made navajo croutons and your choice of dressing.

Romaine lettuce, parmesan cheese and house-made navajo croutons.

A wedge of crisp iceberg lettuce topped with green chile bleu cheese dressing and roma tomatoes.

Mixed greens tossed with sesame-ginger dressing, roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, topped with bleu cheese and spicy walnuts.

Diced avocado, black beans, cotija cheese, roasted corn, pepitas, roma tomatoes, iceberg lettuce and red cabbage tossed tableside with ranch vinaigrette.

Macaroni with jack, cheddar, parmesan, romano and bleu cheese sauce.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Spinach and‏ red pepper linguine with a spicy cream sauce, topped with cotija cheese and fresh jalapenos.

Portabello mushroom, zucchini, yellow squash, roasted red bell pepper, spinach and tomato with cilantro pesto and roasted green chile vinaigrette on a telera bun, served with steak fries.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chiles, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Fresh field greens with red and green peppers, roma tomatoes, jack and cheddar cheeses, topped with grilled cilantro pesto chicken, served with your choice of sun-dried tomato basil or red wine vinaigrette.

Fresh field greens tossed in a sun-dried tomato basil vinaigrette, topped with fresh grilled fish, creamy goat cheese, spicy walnuts and a lime wedge.

Tossed greens‏ with smoked chicken and black beans in a red wine vinaigrette dressing, topped with creamy goat cheese, green and red bell peppers, roma tomatoes and red onion rings, sprinkled with roasted sesame seeds and pepitas.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chiles, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Grilled chicken breast rubbed with tangy cilantro pesto.

Our award-winning house margarita.

A rich, full-bodied lager brewed from sorghum.

Ask your server for tea flavors.

Grilled norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, seasonal rice and vegetables.

Macaroni with jack, cheddar, parmesan, romano and bleu cheese sauce, topped with grilled achiote chicken breast and bacon gratin.

Battered and fried cilantro pesto chicken breast topped with texas gravy, served with mashed potatoes and seasonal vegetables.

Spinach and red pepper linguine with a spicy cream sauce, topped with cotija cheese and fresh jalapeños.

Cilantro pesto chicken breast crusted with pepitas, layered with sweet potato hash, spinach, artichokes, mushrooms and roasted poblano sauce.

Battered and fried rib-eye topped with texas gravy, served with mashed potatoes and seasonal vegetables.

Grilled poblano pepper stuffed with chicken, pecans, apricots, raisins and jack cheese, topped with pepitas and a drizzle of sour cream atop green chile and red pepper sauces, served with seasonal rice and black beans.

Layers of our shredded house-smoked chicken between corn tortillas with red chile sauce and jack cheese, served with seasonal rice and black beans.

Roasted crimini‏ and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Grilled ruby‏ trout topped with avocado mango relish, served with seasonal rice and vegetables.

Warm chips with our signature salsa picante, avocado salsa verde and salsa of the day. Ask your server if today’s daily salsa is vegan.

Freshly made at your table with avocado, tomatoes, red onions, cilantro, jalapeños, pepitas and cotija cheese, served with warm chips. For vegan, request no cheese.

Warm chips, hand-hacked guacamole, chile con queso and salsa picante.

A wedge of crisp iceberg lettuce topped with green chile bleu cheese dressing, roma tomatoes.

Romaine lettuce, parmesan cheese and house-made navajo croutons, topped with

Baby spinach, roma tomatoes and crispy bacon mixed with warm bacon dressing, topped with parmesan pecan-crusted chicken and goat cheese.

Mixed greens and roma tomatoes tossed with a mango citrus dressing, topped with seared beef tenderloin, bleu cheese and spicy walnuts.

Diced avocado,‏ bacon, black beans, cotija cheese, roasted corn, pepitas, roma tomatoes, grilled achiote chicken, iceberg lettuce and red cabbage tossed tableside with ranch vinaigrette.

Mixed greens‏ tossed with a sun-dried tomato vinaigrette, topped with spicy walnuts, goat cheese and grilled cilantro pesto-rubbed ruby trout.

Mixed greens‏ tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

Warm chips with our signature salsa picante, avocado salsa verde and salsa of the day. Ask your server if today’s daily salsa is vegan.

Freshly made at your table with avocado, tomatoes, red onions, cilantro, jalapeños, pepitas and cotija cheese, served with warm chips. For vegan, request no cheese.

Warm chips, hand-hacked guacamole, chile con queso and salsa picante.

Mixed greens, bell peppers, roma tomatoes, jack and cheddar cheeses, topped with our house-made navajo croutons and your choice of dressing.

Romaine lettuce, parmesan cheese and house-made navajo croutons.

A wedge of crisp iceberg lettuce topped with green chile bleu cheese dressing and roma tomatoes.

Mixed greens tossed with sesame-ginger dressing, roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, topped with bleu cheese and spicy walnuts.

Diced avocado, black beans, cotija cheese, roasted corn, pepitas, roma tomatoes, iceberg lettuce and red cabbage tossed tableside with ranch vinaigrette.

Macaroni with‏ jack, cheddar, parmesan, romano and bleu cheese sauce.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Spinach and red pepper linguine with a spicy cream sauce, topped with cotija cheese and fresh jalapenos.

Portabello mushroom,‏ zucchini, yellow squash, roasted red bell pepper, spinach and tomato with cilantro pesto and roasted green chile vinaigrette on a telera bun, served with steak fries.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chiles, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

With grey goose vodka

Ste. Michelle‏ sparkling wine

With 1800‏ silver tequila

With grey‏ goose vodka

Fresh field greens with red and green peppers, roma tomatoes, jack and cheddar cheeses, topped with grilled cilantro pesto chicken, served with your choice of sun-dried tomato basil or red wine vinaigrette.

Fresh field greens tossed in a sun-dried tomato basil vinaigrette, topped with fresh grilled fish, creamy goat cheese, spicy walnuts and a lime wedge.

Tossed greens‏ with smoked chicken and black beans in a red wine vinaigrette dressing, topped with creamy goat cheese, green and red bell peppers, roma tomatoes and red onion rings, sprinkled with roasted sesame seeds and pepitas.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chiles, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.

Grilled chicken breast rubbed with tangy cilantro pesto.

Our award-winning house margarita.

A rich, full-bodied lager brewed from sorghum.

Ask your server for tea flavors.

Macaroni with jack, cheddar, parmesan, romano and bleu cheese sauce, topped with grilled achiote chicken breast and bacon gratin.

Our chef has prepared today’s flavorful entrée using the freshest ingredients available. Priced daily

Chorizo, jack cheese and poblano peppers stuffed into pork tenderloin, atop a bed of sweet potato sauté, served with roasted poblano cream sauce.

Battered and fried cilantro pesto chicken breast topped with texas gravy, served with mashed potatoes and seasonal vegetables.

Spinach and red pepper linguine with a spicy cream sau ce, topped with cotija cheese and fresh jalapeños.

Cilantro pesto chicken breast crusted with pepitas, layered with sweet potato hash, spinach, artichokes, mushrooms and roasted poblano sauce.

Slow roasted beef barbacoa and jack cheese rolled in corn tortillas, finished with green chile sauce, sour cream and nopalitos salad, served with seasonal rice and black beans.

Battered and fried rib-eye topped with texas gravy, served with mashed potatoes and seasonal vegetables.

Grilled poblano pepper stuffed with chicken, pecans, apricots, raisins and jack cheese, topped with pepitas and a drizzle of sour cream atop green chile and red pepper sauces, served with seasonal rice and black beans.

Layers of our shredded house-smoked chicken between corn tortillas with red chile sauce and jack cheese, served with seasonal rice and black beans.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

A wedge of crisp iceberg lettuce topped with green chile bleu cheese dressing, roma tomatoes and parmesan

Romaine lettuce, parmesan cheese and house-made navajo croutons, topped with grilled

Baby spinach, roma tomatoes and crispy bacon mixed with warm bacon dressing, topped with parmesan pecan-crusted chicken and goat cheese.

Mixed greens and roma tomatoes tossed with a mango citrus dressing, topped with seared beef tenderloin, bleu cheese and spicy walnuts.

Diced avocado, bacon, black beans, cotija cheese, roasted corn, pepitas, roma tomatoes, grilled achiote chicken, iceberg lettuce and red cabbage tossed tableside with ranch vinaigrette.

Mixed greens tossed with a sun-dried tomato vinaigrette, topped with spicy walnuts, goat cheese and grilled cilantro pesto-rubbed ruby trout.

Mixed greens tossed with sesame-ginger dressing, topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

Our famous fudge pie with walnuts, pecans and a pinch of ancho chile to bring out the rich chocolate flavor, served warm with whipped cream.

Seasonal fruit cobbler with a brown sugar cinnamon crumb topping, served sizzling in a cast-iron skillet with a bourbon ginger caramel sauce and vanilla ice cream.

Ask your server for today’s selection.

Try our fresh, flavorful and innovative dessert prepared by our chef!

Our award-winning house margarita – frozen or on the rocks.

Chambord black raspberry liqueur swirled into our 6th street margarita.

Cabo Wabo reposado tequila, triple sec, fresh lime juice, herradura agave nectar and soda water.

Dragon berry, fresh lemon juice, herradura agave nectar, fresh blackberries and blueberries, topped with wild berry fomz.

Mixed greens, bell peppers, roma tomatoes, jack and cheddar cheeses, topped with our house-made navajo croutons and your choice of dressing: ranch, ranch vinaigrette, green chile bleu cheese, sun-dried tomato basil, caesar, mango citrus or sesame-ginger vinaigrette.

A twist on the classic, romaine lettuce, parmesan cheese and topped with house-made navajo croutons.

A wedge‏ of crisp iceberg lettuce topped with green chile bleu cheese dressing and roma tomatoes.

A hearty house-made soup with smoked chicken, jack and cheddar cheeses and finished with avocado.

Grilled norwegian salmon topped with a sweet and spicy miso glaze, served with an ancho wine reduction, seasonal rice and vegetables.

Blackened catfish rolled in flour tortillas with southwestern slaw, jalapeño mayonnaise, avocado and crispy tortilla strips, served with asian dipping sauce, seasonal rice and black beans.

Layers of blackened salmon, tuna, grilled cilantro pesto shrimp, roasted mushrooms and baby spinach between corn tortillas, finished with a roasted red pepper sauce, sour cream, jack and cotija cheeses, served with seasonal rice and black beans.

Grilled ruby trout topped with avocado mango relish, served with seasonal rice and vegetables.

Seared beef tenderloin, jack cheese and salsa fresca rolled in a flour tortilla topped with new mexico green chile sauce, served with seasonal rice.

Grilled cilantro‏ pesto chicken breast topped with melted jack cheese and avocado, served on a toasted bun with lettuce, red onion, tomato and jalapeño mayonnaise.

An 8‏ oz. Burger cooked to order, served on a toasted bun with lettuce, red onion, tomato and jalapeño mayonnaise.

An 8 oz. Burger grilled to perfection with our house-made hickory barbeque sauce, served with jack and cheddar cheeses, chopped onions, dill pickle, bacon and jalapeño mayonnaise.

House-made and lightly seasoned with onions, garlic and chiles, topped with asadero cheese, avocado, lettuce, tomato, red onion and chipotle aïoli.

(Request no dressing) mixed greens topped with jerk chicken strips, roma tomatoes, crispy tortilla strips and feta cheese.

Chicken breast marinated in a shallot vinaigrette, topped with Nopalitos salad, served with grilled vegetables.

Topped with cantaloupe and avocado salad, served with grilled vegetables.

(Request steamed vegetables) ruby trout topped with avocado mango relish, served with seasonal rice and steamed vegetables.

Peppered turkey with cucumbers, carrots, onions and peppers with jalapeño yogurt, wrapped in a flour tortilla, served with nopalitos salad.

Our award-winning house margarita – frozen or on the rocks.

Chambord black raspberry liqueur swirled into our 6th street margarita.

Cabo Wabo reposado tequila, triple sec, fresh lime juice, herradura agave nectar and soda water.

Dragon berry, fresh lemon juice, herradura agave nectar, fresh blackberries and blueberries, topped with wild berry fomz.

Grilled cilantro pesto chicken breast topped with melted jack cheese and avocado, served on a toasted bun with lettuce, red onion, tomato and jalapeño mayonnaise.

An 8 oz. Burger cooked to order, served on a toasted bun with lettuce, red onion, tomato and jalapeño mayonnaise.

An 8 oz. Burger grilled to perfection with our house-made hickory barbeque sauce, served with jack and cheddar cheeses, chopped onions, dill pickle, bacon and jalapeño mayonnaise.

House-made and lightly seasoned with onions, garlic and chiles, topped with asadero cheese, avocado, lettuce, tomato, red onion and chipotle aïoli.

Smoked turkey, melted jack cheese, crisp bacon, lettuce, tomato, red onion and jalapeño mayonnaise.

Your choice of roasted mushrooms, smoked chicken, beef barbacoa or green chile pork layered with asadero and parmesan cheeses on brioche bread, served with choice of side salad or cup of soup.

Mixed greens, bell peppers, roma tomatoes, jack and cheddar cheeses, topped with our house-made navajo croutons and your choice of dressing.

Romaine lettuce, parmesan cheese and house-made navajo croutons.

A wedge of crisp iceberg lettuce topped with green chile bleu cheese dressing and roma tomatoes.

Mixed greens‏ tossed with sesame-ginger dressing, roma tomatoes, crispy tortilla strips and feta cheese.

Mixed greens with roma tomatoes, tossed with a mango citrus dressing, topped with bleu cheese and spicy walnuts.

Diced avocado, black beans, cotija cheese, roasted corn, pepitas, roma tomatoes, iceberg lettuce and red cabbage tossed tableside with ranch vinaigrette.

Macaroni with jack, cheddar, parmesan, romano and bleu cheese sauce.

Roasted crimini and portobello mushrooms with avocado mango relish rolled into corn tortillas, finished with ancho-mole cream sauce, jack cheese and sour cream, served with seasonal rice and black beans.

Spinach and red pepper linguine with a spicy cream sauce, topped with cotija cheese and fresh jalapenos.

Portabello mushroom, zucchini, yellow squash, roasted red bell pepper, spinach and tomato with cilantro pesto and roasted green chile vinaigrette on a telera bun, served with steak fries.

Crispy corn tortillas filled with zucchini, yellow squash, red bell pepper, green chiles, corn and roasted chile vinaigrette spinach, served with salsa verde and a mixed green salad.