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

*OYSTERS
honey vinegar ice

lime / cilantro / lime foam / piment d’Espelette

*EGG TOAST
smoked salmon / crème fraiche / trout roe

*NDUJA TOAST
sourdough / fennel / tomato / honey

*KOSHIHIKARI RICE
dry aged beef / truffle butter / cured quail egg yolk

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

-

PAIN AU LAIT
cultured butter / seasoned Apis honey

SWEET POTATO THAI CURRY SOUP
coconut / lemongrass / galangal / black lime

*APIS DRY CURED HAM
red wattle / aged 2 years

Famiglia Carafoli L’Onesta Lambrusco di Sorbara, Italy NV

-

SPANISH OCTOPUS
heirloom squash and brown butter puree / lemon foam / smoked squash / wakame / pepitas

LINE CAUGHT FLOUNDER
spring onion / baby carrots / grilled endive / almond / charred onion – chicken jus

Left Coast ‘Truffle Hill’, Chardonnay, Willamette Valley, Oregon 2016

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SPRING BRASSICAS
cabbage / smoked green farro and barley / fermented rutabaga / herb pesto / walnuts

*SALT CURED FOIE GRAS
peanut crumb / wild Chickasaw plum / peanut whip / nasturtium

Blue Quail Dry Gewurtzraminer, Mendocino, California 2016

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TERRAPUREZZA CHICKEN BREAST
roasted sunchoke / sunflower seeds and sprouts / brussels / ramp puree / sunflower seed miso

ROOT CRUSTED PORK LOIN
beet parisienne gnocchi / sautéed greens / fermented parsnip / sweet potato purée

Allegrini, Valpolicella, Verona, Italy, 2016

-

INTERMEZZO

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*CITRUS LEAF - WHITE CHOCOLATE MOUSSE
toasted coconut and macadamia / joconde / white chocolate ganache / mango and tropical fruits

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

PEANUT AND DARK CHOCOLATE NAPOLEON
peanut custard / chocolate ganache / feuilletine / peanuts / salted caramel / nasturtium sherbet

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

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SMALL SWEETS

3.21.19

*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