Valet services provided by Central Texas Valet.
Matthew Tsang + The Brewer's Table Menu:
Dinner
- Royal red shrimp ceviche, caramelized pumpkin, sunchoke cream and hopped apple water
- Venison tartare, sonoran wheat, sourdough pita, fermented herbs and toasted brewer's yeast
- Fall squash BBQ, ember roasted red kuri squash, hazelnut tahini and spiced pepitas
Dessert
-Chocolate marjolaine layer cake, malted hazelnut praline, grilled banana and stout glaze
Shannon Eddings + Rosewood Menu:
Dinner
-Custard egg yolk, cheddar rice porridge and fried mushrooms dash pickles
-Snapper ceviche with coconut cream kaffir lime dust and fermented Thai chili
-Bourbon aged Wagyu striped steak with green bean casserole
Joe Holm + Il Brutto Menu:
Dinner
-Ravioli with sheep ricotta, curly kale, butter and hazelnut
-Chicken saltimbocca with fontina cheese, prosciutto and sage and zucchini
Dessert
-Tiramisu, mascarpone marsala mousse, espresso lady fingers, cinnamon and chocolate streusel
Rachel Horn + The Pershing
Dinner
-fall squash, apples, honey and sardine
-texas tomatos, baby spinach, aniseed and almonds
-grilled eggplant, black garlic and harrisa
-post oak smoked Peking duck, collard greens and apricots
-tagine of maine scallop, monkfush, guancialle, brown butter cous cous and tons of garlic
Dessert
-rose water pana cotta with lemon and strawberries
Tickets
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