HAPPY VALENTINE'S DAY FRIENDS

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VALENTINE'S DAY

 

Apis will be taking reservations to celebrate Valentine's Day Wednesday the 14th. Book through OpenTable above or by calling (512) 436-8918. We require a credit card for all holiday bookings and operate under a 48 hour cancellation policy. Cancellations within the 48 hours will be charged the full amount of the Valentine's Day prix fixe. 


WEDNESDAY THE 14TH, VALENTINE PRIX FIXE $95 (V-DAY)
WINE PAIRINGS $65

THURSDAY THE 15TH, PRIX FIXE $64
FRIDAY THE 16TH, PRIX FIXE $64
SATURDAY THE 17TH, PRIX FIXE $64

We will not be offering the bar food or happy hour menus Wednesday the 14th. The bar food and happy hour menus will resume on Thursday the 15th. 

 

 

VALENTINE'S DAY
PRIX FIXE

 

CANAPE SERVICE AND OUR SOURDOUGH

 

SNACKS

*MARKET OYSTER   3.5 per piece
Tellicherry peppercorn mignonette / champagne cherry gelée 

*EGG TOAST   5   
Ryan's brioche / aged beef "parisa" / jalapeno and mimolette

ALBACORE TUNA SASHIMI   5
chamomile yuzu vinaigrette / crispy sticky rice / young ginger
 



 

CHOICE OF APPETIZER

 

JAPANESE SNOW CRAB BISQUE  
aerated Thai style crab bisque / claw meat warmed in crab roe butter / puffy rice chips / fried Enoki mushrooms and pickled white Beech mushrooms / Thai basil

BRAISED 44 FARMS BEEF SHORT RIB WITH ROASTED BLACK TRUMPET MUSHROOMS   
glazed in a ruby port-beef jus / parsnip puree / walnut - honey butter / aged beef fat roasted walnuts / spring legumes and horseradish foam / crispy parsnip

SEARED HUDSON VALLEY FOIE GRAS WITH BARTON SPRINGS MILL CORNBREAD (SUPP 6)
cognac compressed hoshigaki persimmon / caramelized honey and persimmon tea vinaigrette / Boggy Creek Farm baby arugula / shallots

CURED ALBACORE TUNA AND SMOKED TROUT ROE
sourdough blini / 2016 beet kraut / meyer lemon / caraway and nigella seed crème fraiche / seared local red endive
 


 

OPTIONAL MID-COURSE

 

CALIFORNIA SQUAB FOR TWO (32)
black eyed pea panisse / fermented celeriac and apple puree / roasted squab jus / roasted fennel / apple-celeriac slaw


 

CHOICE OF ENTREE

 

PAN ROASTED ORA KING SALMON  
crispy skin and sourdough crumb / ash roasted rutabaga puree seasoned with 2016 sunflower miso / wheat berry, grilled broccoli, and green olive ragout / tomato - butter confit baby radishes and chewy winter tomatoes

*PAINTED HILLS NY STRIP OR 60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 4 PER OZ)
Robuchon potatoes seasoned with meyer lemon / cumin and beef fat roasted baby red cabbage / black garlic – oregano salsa negro / brown butter and pulverized potato skin 

TERRAPUREZZA RED WATTLE PIG TASTING
pork loin and belly glazed in Apis honey caramel / stew of various legumes and chili negro 'Nduja / cerignola olive espuma / grilled cauliflower and chicory / olive, hazelnut, and preserved citrus

GREEN CIRCLE CHICKEN
crispy chicken confit folded into popcorn and heirloom hominy grits / Boggy Creek Farm's green garlic puree / New Mexican huitlacoche - chili sauce / chili corn tuile / puffed sorghum - green garlic dust / local chili - chicken jus
 

 

 

CHOICE OF DESSERT

 

MILK AND COCOA
Japanese style chocolate cheesecake / roasted cocoa meringue / fresh sweet cheese brûlée / whey sorbet / fresno chili powder spiced chocolate sauce / mint - whey gelée  

SOURDOUGH AND BLACKBERRY SEMIFREDDO
sourdough crostini brushed in Apis honey / strawberry - blackberry jam / pistachio and brioche crumb

WARM MESQUITE CAKE
maple crème fraiche / roasted sweet potato puree / maple - ginger caramel / young ginger oil and sweet potato chips

*CHEESE AND OUR HONEYCOMB
Der Scharfe Maxx, St. Agur, and Brillat-Savarin / our red wheat sourdough / strawberry and citrus marmalade 

MOLTEN CHOCOLATE CAKE FOR TWO (SUPP 12)
chocolate caramel mousse / dark chocolate ganache
 


 


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
2.14.2018