Cannon + Belle, has recently released new menus developed by Chef Yesica Arredondo.  The new items are available for breakfast, lunch, dinner and dessert, keeping the focus on regional offerings and flavors accented by Chef Yesi’s creative flair.

Breakfast

The new breakfast menu includes classics with a kick such as Chicken and Biscuits, fried chicken and scratch biscuit with creole mustard gravy; Texas Brisket Hash; and Farm Eggs and Ham Pizza with shaved ham, fried egg, gruyère, tomato, asparagus and a truffle-parmesan cream. Chef Yesi made a few updates to previous dishes like the Crab Benny with jumbo lump crab, poached farm egg and smoked cayenne Hollandaise and the Avocado Toast of sourdough, smashed avocado, radish, tomato and jalapeño.

Cannon and Belle The American

Lunch

At lunch, The Cannon Burger now has a hot sauce mayonnaise, caramelized onion, manchego cheese and Texas greens on Belle’s special grind on a pretzel bun. Other menu newcomers include: The American, a BBQ pork belly, coleslaw, bread+butter pickles, and Tabasco crème fraîche, a Smoked Corn and Tomato Chowder with crispy pancetta, cornbread croutons and roasted chili oil, the BBQ Short Rib Pizza with Carolina BBQ braised short rib, caramelized onion, mozzarella, pecorino and scallion salad; and Texas Revolution, a 72-hour braised short rib served with charred corn grits, roasted carrot and chimichurri.

Dinner

At dinner, new standouts in the Share Plates section include Honey and Black Garlic WingsMac and Cheese with burnt brisket ends, and Cornbread and Bacon Butter. New entrees that are certain to become classics include Pork Chop served with turnip greens, cherry-miso mostarda and herb ricotta mash; Ancho Chili Espresso Rubbed Ribeye; and Seared Scallops with brown butter and sunchoke purée, Texas mushrooms, string beans and baby tomatoes.

Dessert

Last but never least, Chef Yesi makes sweet endings even sweeter with a Warm Cream Cheese Brownie served with a side of vanilla ice cream and hot fudge; Seasonal Fruit CrispLemon Cake of cornmeal, seasonal sorbet and local honey; and Salted Chocolate Stack, a four-layer chocolate cake drizzled with brown butter and salted caramel.

Bar Updates

In addition to the new food dishes, Cannon + Belle has expanded their tap to include nine local beers that rotate continuously as well as a local canned beer selection featuring some of Austin’s top brews. Behind the bar, Cannon + Belle is infusing local spirits with fresh ingredients then barrel aging as a new addition to the cocktail program. Currently, a lemongrass infused and barrel-aged Z Tequila (Blanco), a blueberry + hibiscus infused and aged Waterloo gin from Treaty Oak, and a cherry + vanilla infused TX Blended whiskey are available.

All new menus can be found on the Cannon + Belle website.  Self-parking at the Hilton garage on 4th St. is free with validation and  valet is $5.  For more information and reservations, visit http://cannonandbelle.com/ or call 512-493-4900.

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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