Pasta|Bar Austin

Escargot served with smoky notes, bordelaise sauce, and melted bone marrow.

Foie gras presentation with morel mushrooms, ramp, and charcoal notes.

Raw seafood course accented with rhubarb, almond, and cucumber.

Fish course featuring jolthead porgy with black bean, artichoke, and tom yum flavors.

Tender chicken course with charred onion, peaches, and porcini mushrooms.

Cheese-filled tortellini course served alongside Muscovy duck with peach jus.

Yukon potato puree, grilled asparagus, roasted garlic shallot jam.

Melted leeks, pluot jam.

Kohlrabi slaw, gochujang mayo.

Nectarine, blueberry wine reduction, wild rice, sugar snaps, green garlic confit.

Roasted & raw beetroot, pickled stems, crispy greens, creamed honey.

Pickled peaches, long radish, purple dragon carrot, chiogga beets, glassy pecans, Austin honey vinaigrette.