So, we’ve updated our menu, which means we’re cycling out some stuff, keeping some classics (We’ll never touch the queso, don’t worry), and we have a bunch of new alcohol for you to drink too. Also, new Nitehawk Popcorn!

We’ve collated the new stuff below, for the full menu click the big tab that says “Menu.” Websites man, how cool are they?


Nitehawk Popcorn – Two Kinds: Jamaican Jerk Spices, and Truffle Butter.

Small Plates

Meatballs – Home made, all beef, meatballs are cooked and marinated in a rustic black pepper marinara. 

Veggie Empanadas – Chickpeas, peas, carrots, onion, and potato are mixed with traditional Indian spices, cumin, coriander, curry, cardamom, and folded into a flaky pastry shell and fried. Served with a creamy cilantro yogurt sauce.

Mushroom and Truffle Risotto Balls – Mushrooms, fresh oregano, and truffle oil are folded into risotto. The risotto is then balled and breaded using a flour, egg, and bread crumb. They are fried and served with an aioli made with roasted garlic and thyme.

Grilled Flatbread – Broccoli rabe is chopped slightly and sauteed with lemon zest, garlic and a little bit of crushed red pepper. The rabe is on the flatbread with a garlic cream (roasted garlic, cream, flour, and butter), and cheddar cheese.

Spinach and Endive Salad – Baby spinach and endive are tossed with a cranberry vinaigrette, made from dried cranberries, dijon, red wine vinegar, orange zest and oil. This is topped with diced granny smith apple, crumbled blue cheese, and toasted and chopped walnuts.


Grilled Steak Sandwich – Hanger steak is grilled to medium rare, sliced and served on a ciabatta bun with house made kimchi, sambal mayo, and fresh cilantro. Served with fries or a salad.

Chicken Sandwich – 6 oz. chicken breast marinated in thyme and lemon zest, grilled and topped with proscuitto and then fontina cheese is melted over top of both. All served on a ciabatta bun with a sun-dried tomato and sage pesto. 

Weisswurst – Weisswurst is a traditional German pork sausage with a lighter, more herbal flavor than most pork sausages. Ours comes from Brooklyn Bangers and is served with onions cooked down with butter and a lager style beer and whole grain mustard on a brioche bun.

Frito Pie – A real Texes treat! Beef chili, with black beans, onion, garlic, Shiner Bock, chipotle and cumin, topped with sour cream, diced red onion, scallions, and shredded cheddar cheese. All over Fritos!



Grand Pa’ Sundae – Vanilla soft-serve is served with caramel, house made fudgie brownies, whipped cream and pralines.

Nitehawk Sundae – Coffee and vanilla ice cream is swirled around a spiced apple caramel and topped with whipped cream and hazelnut pralines.

At the Bar

New Draft beers:

  • Lagunitas IPA 
  • Kelso Pilsner
  • Captain Lawrence Pumpkin
  • Allagash White
  • Founders Porter