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Test BistroDinner

Designed for Test Bistro, where Modern American meets real typography

ITo BeginSmall plates from the raw bar and hearth

Yellowtail Crudo$22

Local hamachi, blood orange, serrano, micro cilantro, and cold-pressed olive oil

Gluten-free

Charred Octopus a la Plancha$23

Smoked paprika, fingerling potatoes, salsa verde, and pickled Fresno chile

Kumamoto Oysters$24

Half dozen on ice with cucumber mignonette, finger lime, and house hot sauce

Gluten-free

Hearth Bread$9

Wood-oven sourdough with cultured butter, smoked sea salt, and olive tapenade

Vegetarian

Burrata & Stone Fruit$19

Di Stefano burrata, grilled peaches, Marcona almonds, basil, and aged balsamic

Vegetarian

IIFrom the Garden

Heirloom Tomato Salad$17

Chino Farms heirlooms, stracciatella, opal basil, smoked olive oil, and flake salt

VegetarianGluten-free

Little Gem Caesar$16

White anchovy, sourdough crumb, shaved Parmigiano-Reggiano, and preserved lemon

Charred Broccolini$14

Calabrian chile, garlic confit, pecorino, and toasted pine nuts from the wood oven

VegetarianGluten-free

Grilled Artichoke$15

Wood-grilled with meyer lemon aioli, fines herbes, and cracked black pepper

Vegan

IIIMainsFrom the hearth and the harbor

Squid Ink Tagliatelle$34

House-made pasta, local uni, Dungeness crab, calabrian chile, and lemon breadcrumb

Half Jidori Chicken$31

Brick-pressed, salsa macha, charred scallion, and smoked fingerling potatoes

Gluten-free

Whole Branzino$42

Wood-roasted with charred lemon, castelvetrano olives, oregano, and braised fennel

Gluten-free

Mushroom Cavatelli$27

Maitake and king trumpet, sherry cream, thyme, and aged pecorino romano

Vegetarian

Harbor Cioppino$38

Mussels, clams, prawns, and daily catch in saffron-tomato broth with grilled bread

IVTo Finish

Olive Oil Cake$12

Citrus glaze, whipped mascarpone, candied kumquat, and toasted pistachio

Vegetarian

Affogato$11

Vanilla bean gelato drowned in single-origin espresso with amaretti crumble

VegetarianGluten-free

Basque Cheesecake$13

Burnt vanilla custard with macerated strawberries and saba from the wood oven

Vegetarian

Chocolate Budino$13

Valrhona dark chocolate, olive oil, maldon salt, and espelette whipped cream

VegetarianGluten-free

TTest Bistro

Dinner

Designed for Test Bistro, where Modern American meets real typography

To BeginSmall plates from the raw bar and hearth

Yellowtail Crudo$22

Local hamachi, blood orange, serrano, micro cilantro, and cold-pressed olive oil

Gluten-free

Charred Octopus a la Plancha$23

Smoked paprika, fingerling potatoes, salsa verde, and pickled Fresno chile

Kumamoto Oysters$24

Half dozen on ice with cucumber mignonette, finger lime, and house hot sauce

Gluten-free

Hearth Bread$9

Wood-oven sourdough with cultured butter, smoked sea salt, and olive tapenade

Vegetarian

Burrata & Stone Fruit$19

Di Stefano burrata, grilled peaches, Marcona almonds, basil, and aged balsamic

Vegetarian

From the Garden

Heirloom Tomato Salad$17

Chino Farms heirlooms, stracciatella, opal basil, smoked olive oil, and flake salt

VegetarianGluten-free

Little Gem Caesar$16

White anchovy, sourdough crumb, shaved Parmigiano-Reggiano, and preserved lemon

Charred Broccolini$14

Calabrian chile, garlic confit, pecorino, and toasted pine nuts from the wood oven

VegetarianGluten-free

Grilled Artichoke$15

Wood-grilled with meyer lemon aioli, fines herbes, and cracked black pepper

Vegan

MainsFrom the hearth and the harbor

Squid Ink Tagliatelle$34

House-made pasta, local uni, Dungeness crab, calabrian chile, and lemon breadcrumb

Half Jidori Chicken$31

Brick-pressed, salsa macha, charred scallion, and smoked fingerling potatoes

Gluten-free

Whole Branzino$42

Wood-roasted with charred lemon, castelvetrano olives, oregano, and braised fennel

Gluten-free

Mushroom Cavatelli$27

Maitake and king trumpet, sherry cream, thyme, and aged pecorino romano

Vegetarian

Harbor Cioppino$38

Mussels, clams, prawns, and daily catch in saffron-tomato broth with grilled bread

To Finish

Olive Oil Cake$12

Citrus glaze, whipped mascarpone, candied kumquat, and toasted pistachio

Vegetarian

Affogato$11

Vanilla bean gelato drowned in single-origin espresso with amaretti crumble

VegetarianGluten-free

Basque Cheesecake$13

Burnt vanilla custard with macerated strawberries and saba from the wood oven

Vegetarian

Chocolate Budino$13

Valrhona dark chocolate, olive oil, maldon salt, and espelette whipped cream

VegetarianGluten-free

Weekend Brunch

The Copper Fig · Austin, TX

Live

menu.gaslamp.ai/testfab1e0000001/menu.html386scans

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Test Bistro

Dinner · San Diego · CA

Designed for Test Bistro, where Modern American meets real typography

To BeginSmall plates from the raw bar and hearth

Yellowtail Crudo$22

Local hamachi, blood orange, serrano, micro cilantro, and cold-pressed olive oil

Gluten-free

Charred Octopus a la Plancha$23

Smoked paprika, fingerling potatoes, salsa verde, and pickled Fresno chile

Kumamoto Oysters$24

Half dozen on ice with cucumber mignonette, finger lime, and house hot sauce

Gluten-free

Hearth Bread$9

Wood-oven sourdough with cultured butter, smoked sea salt, and olive tapenade

Vegetarian

Burrata & Stone Fruit$19

Di Stefano burrata, grilled peaches, Marcona almonds, basil, and aged balsamic

Vegetarian

From the Garden

Heirloom Tomato Salad$17

Chino Farms heirlooms, stracciatella, opal basil, smoked olive oil, and flake salt

VegetarianGluten-free

Little Gem Caesar$16

White anchovy, sourdough crumb, shaved Parmigiano-Reggiano, and preserved lemon

Charred Broccolini$14

Calabrian chile, garlic confit, pecorino, and toasted pine nuts from the wood oven

VegetarianGluten-free

Grilled Artichoke$15

Wood-grilled with meyer lemon aioli, fines herbes, and cracked black pepper

Vegan

MainsFrom the hearth and the harbor

Squid Ink Tagliatelle$34

House-made pasta, local uni, Dungeness crab, calabrian chile, and lemon breadcrumb

Half Jidori Chicken$31

Brick-pressed, salsa macha, charred scallion, and smoked fingerling potatoes

Gluten-free

Whole Branzino$42

Wood-roasted with charred lemon, castelvetrano olives, oregano, and braised fennel

Gluten-free

Mushroom Cavatelli$27

Maitake and king trumpet, sherry cream, thyme, and aged pecorino romano

Vegetarian

Harbor Cioppino$38

Mussels, clams, prawns, and daily catch in saffron-tomato broth with grilled bread

To Finish

Olive Oil Cake$12

Citrus glaze, whipped mascarpone, candied kumquat, and toasted pistachio

Vegetarian

Affogato$11

Vanilla bean gelato drowned in single-origin espresso with amaretti crumble

VegetarianGluten-free

Basque Cheesecake$13

Burnt vanilla custard with macerated strawberries and saba from the wood oven

Vegetarian

Chocolate Budino$13

Valrhona dark chocolate, olive oil, maldon salt, and espelette whipped cream

VegetarianGluten-free

Cocktails & Wine

The Copper Fig · Austin, TX

Live

menu.gaslamp.ai/testfab1e0000001/menu.html241scans

Edit menu Design QR & files