the Apis tasting menu

menu is predetermined

The Team at Apis is excited to be offering our Apis Tasting menu again! An experience designed to highlight all of the special programs, relationships, and products we proudly offer. We want the dinner to take the guest on a journey to truly get to know who we are as a restaurant and what we feel makes us unique.

The dinner takes about 2 1/2 hours, $100 per person with optional wine pairings for an additional $55. To book the Apis Tasting menu please call (512) 436-8918 to speak with a manager, this will not be available for online booking. We ask that the Apis Tasting menu be booked in advance. An extreme amount of planning and preparation goes into creating this guest experience. We will do our best to accommodate late requests, but may not always be able to. Food allergies and dietary restrictions are not permitted for this menu without prior Chef approval. Any allergies and restrictions that do not have prior approval may result in skipped courses.

An example of the Tasting Menu is below.

*Please note the number of courses may vary slightly, as the menu changes from day to day, focusing on seasonal, local and fresh ingredients.

There is a 7 day cancellation policy for the apis Tasting Menu. we reserve the right to charge the full amount of the dinner per person, If you do not cancel within the ALLOTTED time. please call (512) 436-8918, and let us know as soon as possible.

 Executive Chef and Owner Taylor Hall

Executive Chef and Owner Taylor Hall

*THE APIS tasting menu must be selected and guaranteed with a credit card at the time of reservation. Very limited availability.

APIS TASTING MENU

*WELLFLEET OYSTER
honey vinegar ice

cantaloupe mignonette and cucumber gelée

*EGG TOAST
aged beef parisa / jalapeno and mimolette

cured salmon / crème fraiche / smoked trout roe

*ALMACO JACK
barrel aged pecan tamari / negi

Domaine Rieflé Crémant D’Alsace Sparkling Rosé, Alsace, France, NV

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FARM FRESH BEETS
roasted, pickled and raw beets / fresh cheese / grapefruit / Anson Mills puffed Brewster oats

SWEET POTATO BISCUITS
cultured butter / seasoned Apis honey

SUNFLOWER SEED MISO SOUP
kombu dashi / roasted sunchoke / yuzu compressed granny smith apple / sunflower sprouts

Blue Quail Dry Gewürztraminer, Russian River Valley, California, 2015

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MUSHROOM TORTELLINI
oyster mushroom - morel tortellini / roasted chanterelles / pickled beech mushrooms / leeks and ramps / charred corn husk - pork jus

Squealing Pig, Sauvignon Blanc, Marlborough, New Zealand, 2016

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*OCEAN TROUT
toasted rice - apple soubise / turnips and their greens / pine nut / Apis speck ham / chili oil / fresh apple and celery leaf

Mer Soleil ‘Silver’, Chardonnay, Monterey County, California, 2016

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*60 DAY DRY AGED 44 FARMS BLACK ANGUS RIBEYE
pomme rosti / black garlic – pecan miso / braised cipollini onion

Perinet Merit, Cabernet/Syrah/Merlot, Priorat, Spain, 2017

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GREEN APPLE CUSTARD
chewy roasted apple / caramel / apple skin powder / hazelnut toffee

MESQUITE - MAPLE DONUTS
coffee ice cream / brown butter maple crumb / fennel

*CHOCOLATE TORTE
passion fruit gel / citrus leaf crémeux / blood orange caramel / chocolate espuma and lace tuile

Gonzales Byass Solera ‘1845’ Cream Sherry, Jerez, Andalucia, Spai, NV

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SMALL SWEETS

11.28.18

*THE APIS tasting menu must be selected and guaranteed with a credit card at the time of reservation. Very limited availability.

 Executive Chef and owner Taylor Hall

Executive Chef and owner Taylor Hall