HAPPY VALENTINE'S DAY FRIENDS

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VALENTINE'S DAY

 

Apis will be taking reservations to celebrate Valentine's Day on the 13th, 14th and 15th. 

MONDAY THE 13TH PRIX FIXE $75
TUESDAY THE 14TH PRIX FIXE $95 (V-DAY)
WEDNESDAY THE 15TH PRIX FIXE $75
WINE PAIRINGS $65

We will not be offering the bar food or happy hour menus Monday the 13th or Tuesday the 14th. The bar food and happy hour menus will resume on Wednesday the 15th. Also, we are offering a very limited number of 5 Course Chef's Menus all 3 days we are celebrating Valentine's. If you are interested in the special Limited Availability Chef's Menu please call 512-436-8918 and ask for Aja (Asia) Schoener or email info@apisaustin.com. Food allergies and dietary restrictions cannot be accommodated for the Chef's Menu.

 

 

VALENTINE'S DAY
PRIX FIXE

 

CANAPE SERVICE AND OUR PAIN AU LAIT

 

 

CHOICE OF APPETIZER
 

LIGHTLY SMOKED HAMACHI
glazed in spring garlic oil and our charred corn husk vinegar / Montessori artichoke puree and a crumb / pickled rhubarb - cara cara orange peel / wild spring onion relish

FOIE GRAS TERRINE
glazed with a thai aromatic Infused calamansi lemon sauce / preserved winter citrus and apis garden radishes / served with toasted coconut brioche

POPCORN RAVIOLI (SUPP 10)
glazed in our popcorn miso 2016 and seasoned with our honey vinegar / smoked pork trotter and crispy greens from the garden / black winter truffle shavings

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and a sauce of fermented chili and various vinegars

RESERVE GOLDEN OSETRA CAVIAR
aged beef tartare seasoned with carrot miso / preserved ramps and marjoram / grilled sourdough

CELEBRATION OF TINA AND ORIONS "BOB WHITE QUAIL"
stuffed with foie gras mousseline / ember roasted turnips and fresh apple / black winter truffle sauce "perigourdine" and black winter truffle shaving /  supplemental course for two 35

 

CHOICE OF ENTRÉE
 

GENTLY COOKED NOVA SCOTIA HALIBUT          
potato and smoked coriander crust / brined and glazed potato cooked with green juniper / spring garlic and potato veloute enriched with our cultured cream

ORION’S GUINEA HEN STUFFED WITH SHRIMP AND PORK BELLY
red beets dried and re-cooked in a duck stock with coffee beans, fermented mushroom powder and Buddha’s hand orange / a sauce of roasted yellow beets, meyer lemon and duck jus with preserved ramp oil / garnished with bitter radicchio, blood orange and Easter egg radish

'PORTLANDIA' CHICKEN
confit chicken breast / spaghetti squash with pepitas and vadouvan / red kuri squash "gnocchi" made with our ricotta / chicken thigh and butternut squash layered with cultured ghee and pickled mango / barely cooked mustard greens and charred escarole

*PAINTED HILLS NY STRIP STEAK   OR     60 DAY AGED PRIME NIMAN RANCH RIBEYE (SUPPLEMENTAL CHARGE 4 PER OZ)  
potato fondant and Montessori nasturtium / popcorn cream and smoked black garlic - pecan miso from last February

 

CHOICE OF DESSERT

 

POTEET WINTER STRAWBERRIES
valrhona equatorial cacao "ganache" / Tina's African blue basil and roasted strawberry sorbet / dried chocolate mousse and strawberry vinegar gelée  

HEIRLOOM WINTER CITRUS
vanilla - lime leaf semi freddo glazed with heavily reduced citrons / different heirloom citruses marinated with light spices and honey / hibiscus meringue and blood orange consommé with calamondin - ginger sorbet 

RED BEET “STICKY TOFFEE” CAKE
tangerine sherbet and sweetened yellow beet caramel / poppy seed and crispy honey comb

CHEESE AND OUR HONEYCOMB     (SUPP  4)
Tomme de Savoie, Fourme D'Ambert, and Époisses / Lindsey's persimmon "membrillo" / served with our red wheat sourdough


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
2.14.2017