The Restaurant: Lunch Menu

The Restaurant at Albert Hotel is driven by a deep love for Central Texas and the Hill Country, honoring its rich traditions, history, and natural beauty. At the heart of this vision is Executive Chef Michael Fojtasek, a MICHELIN-starred talent dedicated to crafting gourmet dishes that reflect the essence of the region. With intentional care and a commitment to warmth and excellence, he creates a dining experience that connects guests to the soul of the Texas Hill Country.

potato chips, housemade pickles, field pea dip, benedictine dip | gf, veg ... 16

egg yolk, dijon, sourdough | ... 24

petit greens, radish, "ranch" | gf, veg ... 16

croutons, black butter, chive | veg ... 16

crackers, celery, chive | ... 20

redneck cheddar, caramelized onion, fried onion | +4 for fries or salad ... 18

country paté de campagne, frisée, sourdough | +4 for fries or salad ... 16

hat & heart egg, potato, haricot verts, radish | gf ... 20

herbs, créme fraîche, brioche | ... 20

chicken, puffed quinoa, green goddess | gf ... 18

house rye, swiss, kraut, onions, cabbage, Albert sauce | +4 for fries or salad ... 18

garlic butter, fries | gf ... 34

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

a 20% gratuity is added to all parties of 6 or more