The Carillon is excited to introduce a new dinner and bar menu that continues the restaurant’s focus on new American cuisine with a modern spin by new Executive Chef Azhar Mohammad and Chef de Cuisine Christopher Wilson. The new menu continues to serve as a customizable prix-fixe menu, and the new upscale bar menu will offer small plates as well as handcrafted cocktails.

“Having lived and cooked in places around the world, I feel fortunate to have been exposed to not only numerous exotic ingredients but also fantastic techniques and cooking styles that I incorporate into my menus,” said Chef Azhar. “In most cases, they are subtle influences that I believe bring a twist or enhance the principle ingredient of each dish.”

 

The Carillon’s dinner menu features new items created by Chef Azhar and Chef Wilson, such as Pork & Duck Rillette created with crispy pig ear, bibb lettuce, mustard, and pickles; Scallion Croquettes served with shishito marmalade, peas, wasabi, and shiso; and Grilled Octopus with chickpea, piquillo aioli, fingerling potatoes, and chimichurri. The restaurant will continue to offer some of its popular menu items, including the signature Thai Cured Hamachi with puffed rice, black garlic barbecue, Serrano, mint oil, and cilantro; and Crispy Pork Belly served with apple, gochujang, walnut, sage, and frisee. The Carillon’s new pastry chef, Robyn Mayo, offers unique handcrafted artisan breads to accompany the new dinner menu. The menu will also continue to be offered in a small plate, prix-fixe format with options of a four-course menu for $50, a five-course menu for $60, and a seven-course menu for $70.

 

The Carillon is excited to also launch a new upscale bar menu that features of a selection of small plates, including Braised Oxtail served with white bean stew and a poached egg; Confit Duck Flat Bread with roasted shitake, barbecue sauce, onion, chives, parmesan, and truffle oil; and Indian Spiced Lamb & Vegetable Casseroleserved with mini naan bread. The Carillon’s cocktail menu features a classic cocktail program with drinks like The Gin Martini and The Manhattan, as well as The El Diablo created with El Jimador Blanco Tequila, goslings, ginger beer, Mathilde Crème de Cassis, and fresh lime juice.

 

To sweeten up the dinner and bar menu, Chef Mayo has created a few new desserts, including the Smokey Apple Fritter served with Guinness gelato, rosemary cream, and whiskey molasses; and Blood Orange Curd with blackberry bubbles, lemongrass sorbet, lemon meringue, and crispy ginger.

 

The Carillon is located at 1900 University Avenue. For more information on The Carillon, please visit www.thecarillonrestaurant.com and follow on Facebook @TheCarillonRestaurant, on Twitter @CarillonAustin, and on Instagram @CarillonAustin.

 

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ABOUT THE CARILLON

The Carillon’s cuisine showcases their passion for fresh, sustainable and seasonal ingredients that are served in an elegant setting reminiscent of the historical architecture that surrounds it. The Carillon is located at 1900 University Avenue at the south edge of The University of Texas campus. Valet and complimentary self-parking provide easy access to the restaurant.  The restaurant is open for breakfast from 6:30am to 10:00am on Monday to Friday and 7:00am to 11:00am on Saturday and Sunday, for lunch from 11:30am to 1:30pm on Monday to Friday, and for dinner from 5:30pm to 10:00pm on Tuesday to Saturday. For more information about The Carillon, call 512.404.3655 or visit www.thecarillonrestaurant.com.

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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