Just in time to usher in warm days and wildflowers, Apothecary Café & Wine Bar has introduced a new spring menu that continues the restaurant’s focus on serving seasonal, European-inspired new American cuisine. Featured spring menu items include Executive Chef Albert Gonzalez’s house made lamb sausage spiced with red sumac, served with a butterbean and olive relish, spicy harissa, and house made flatbread, as well as saffron confit’d pork belly served with charred spring onion, a piquant romesco, and citrus garlic mojo.

“So much of this menu is about letting the tastes, textures, and flavors of the season come through in each and every dish,” said Chef Gonzalez. “The beauty of the food is in simply accentuating what nature has already provided.”

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Scallops in curry
Coconut/ Lemongrass/ soba noodle/ herb salad
Butter seared scallops marinated with lime zest, seasoned with togarashi. Chilled buckwheat noodle salad tossed with rice wine vinegar, sesame seeds, Fresno peppers. Coconut and red curry broth flavored with lemon grass poured over top then garnished with mint, Thai basil, cilantro, and pickled red onion

Apothecary’s spring menu also includes items like scallops with coconut curry, chilled soba noodle, and fresh herb salad; trout salad served with citrus, marcona almonds, and buttermilk chive; and panzanella salad with burrata, cucumbers, and tomatoes. A full menu can be viewed online at www.apothecaryaustin.com.

In addition to the new spring dinner menu, Apothecary is adding wines to its already robust and varied wine list. A few select additions for spring include:

  • Olivier Leflaive Mersault: A cult-favorite premier white Burgundy with toasted notes of almond, hazelnut, and caramel
  • Casa Del Aire: A Spanish white wine produced from the grape Airen, a perfect complement to the spring weather with bright and floral notes of pear and pineapple
  • Cote Mas Cremant Brut Rose: A new staff favorite for spring, a crisp, dry sparkling rose with flavors of blood orange and honeysuckle
  • Nexe Priorat: A full-bodied red wine from Catalonia perfect to balance with Apothecary’s charcuterie board and lamb sausage dish
  • Dutton-Goldfield Pinot Noir: A gem from Russian River Valley, organically produced with lush and lasting flavors of strawberry, nutmeg, and toffee
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Trout Crudo
Thin slices of raw trout, finger lime: lime “pearls”, a chili citrus dressing with keylime and micro beet greens and thinly sliced Serrano pepper

“We continue to handpick and rotate our wines seasonally to pair specifically with our dinner menu,” said Apothecary Owner Niraj Mehdiratta. “We are always looking for niche producers and lesser known regions and love the ability to pass on those discoveries to our guests.”

Panzanella Buratta/ Cucumber/ Tomato Bread is allowed to stale and then soaked in tomato water, vinegar, and herbs until moist.  The bread is then tossed with fresh basil, extra virgin olive oil and topped with buratta and cherry tomato

Panzanella
Buratta/ Cucumber/ Tomato
Bread is allowed to stale and then soaked in tomato water, vinegar, and herbs until moist. The bread is then tossed with fresh basil, extra virgin olive oil and topped with buratta and cherry tomato

The new spring menus don’t stop there, as Apothecary is also debuting their seasonal Sunday brunch menu. The menu continues to have items that rotate weekly as well as seasonally, like the house breakfast tacos served with homemade duck fat flour tortillas. Apothecary also has collaborated with Mission Collective to launch two infused wine cocktails. The featured cocktails are pineapple, yuzu, toasted coconut, evening primrose, and habanero shrub infused sake; and pear, basil, lavender, and peppercorn infused prosecco.

Apothecary is located at 4800 Burnet Road, Suite #450, and is open Monday through Sunday for dinner from 4:00 p.m. to midnight, and for Sunday brunch from 10:00 a.m. to 3:00 p.m. For more information, visit www.ApothecaryAustin.com, or follow on Facebook @ApothecaryATX or on Twitter @ApothecaryATX.

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Pork Belly
Spring Onion, Romesco, Mojo
Duroc pork belly confit’d with juniper, saffron, and bay leaf in lard and charred spring onion (also known as knob onion) are drizzled with a mojo, sauce comprising of citrus juice, roasted garlic and parsley and served with a side of Romesco for dipping along with crostini. Romesco is a Spanish condiment made with Marcona almonds, roasted red bell pepper, and garlic

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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