First there’s the drive, meandering along the glorious Guadalupe River. Then there’s the limestone walkway to the charming farmhouse overlooking fields of seasonal crops (that are identified in a chart on the menu). And then there’s the food. We opted to dine on the front porch, starting with a charcuterie board featuring locally cured meats, goat cheese, house-made pickles, and rustic bread, and the DIY avocado toast platter of avocado wedges, smoked salmon with all the fixings, and more of that carb-worthy bread. We could have stopped there, but the monumental pork chop was too succulent, the gulf shrimp too fresh, and the filet too perfectly rare. Veggies were, of course, fresh and reverently prepared. We recommend you plan to take food home and leave room for dessert. Our wedge of buttery pound cake dressed with fruit, freshly whipped cream, a drizzle of local honey, and a pinch of flaky salt was lovely. Whatever is not home grown or house made is locally sourced, and many items, including works by artists featured throughout the venue, are available in the adjoining market.