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Served over house made linguini with carbonara sauce and our own thick cut bacon.
Two 5oz. tenderloin medallions with huitlacoche and tequila cream sauce over mushroom and roasted corn risotto.
Ribeye, onions, avocado, queso caribe, and cilantro crema on a black bean base.
Guajillo honey sauce. Served over gnocchi tossed with roasted red peppers, arugula, and cilantro pecan pesto.
Chefʼs selection of cured meats, burrata, seasonal jam, stone ground mustard and crostinis.
Marinated chicken with house made fettuccini in a chipotle Alfredo sauce.
Served over house made linguini with a cilantro pecan pesto sauce.
Fresh from the Gulf Coast, smothered in crawfish étouffée, and served on a bed of dirty rice.
Blue corn sopes topped with black beans, duck confit, cilantro crema, mole negro and queso fresco.
Seared scallops, leek and corn risotto arancini, served with a bacon lime beurre blanc.
Buffalo ranch sauce, fried chicken bites, arugula, carrots, celery, pickles. Drizzled with cilantro crema.
Served over green coconut curry black grain rice with peas and mint, and topped with a sweet Thai chili sauce.
Mushrooms, red peppers and zucchini farro risotto topped with a dill yogurt sauce.
Three lump crabmeat cakes served with our tangy rémoulade sauce.
Deep fried oysters, chipotle mayo and pineapple pico de gallo served on blue corn tortilla wedges.
Lump crab meat, roasted corn, red pepper, and green curry coconut cream on fried green tomatoes with lemon aioli.
Shredded smoked brisket and BBQ sauce fills our deep fried house made empanadas.
Buttery leek whipped potatoes, grilled red chimichurri zucchini, and a cilantro lemon au jus.
Served with a mushroom cauliflower rice, grilled red chimichurri zucchini, and rosemary lemon butter.
Squash, spinach and cherry tomatoes sautéed and tossed with tagliatelle in our marinara sauce.
Grilled ground lamb with fresh herbs, olives and spices, basted in a balsamic Cholula reduction.
(Choose Hollandaise or Diablo sauce)
Served with our Dos Equis, bacon and smoked cheddar queso.
Lightly battered frog legs, deep fried and served with our creamy tartar sauce.
Apple and fennel vinaigrette, grilled green beans, julienned apple and lentils over an arugula mix.
A tenderloin filet (5oz.), one Texas quail and two Gulf shrimp drizzled with a sweet jalapeño chili glaze. Served on a bed of roasted corn polenta and grilled green beans.
Roasted beets, feta cheese and orange slices tossed with arugula, kale, spinach and a harissa vinaigrette.
(Shrimp, tomato, onion, cilantro, olive, serrano, lime)
Crispy tacos filled with ahi tuna and compressed watermelon cubes in a ginger/pomegranate ponzu sauce.
Two wedges of baby iceberg lettuce, bacon crumble, bleu cheese, cherry tomatoes, and toasted pumpkin seeds with our house made curry dressing.
Cherry tomatoes, artichoke and balsamic vinaigrette.
Discover the nutritional content of menu items at Border Foundry Restaurant & Bar. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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