Travaasa and the Preserve Kitchen + Bar ring  in 2015 with a great night nestled in the enchanting and secluded hills of Texas Hill Country.

Executive Chef Ben Baker has prepared a  four course pre-fix tasting menu that truly captures the essence of Hill Country,  sourced directly from  Travaasa’s 3+ acre farm.  A curated wine pairing is also available.  Live music form 9 p.m. to 1 a.m. and what better way to welcome 2015 than with complimentary truffles and champagne at midnight.  Dinner menu below.


New Year’s Eve at Travaasa

  • Pre-fix menu $65 per person, with wine paring add $45. Tax and gratuity not included.
  • Dinner served from 6 p.m. with last seating at 11 p.m.
  • Live music 9  p.m. to 1 a.m.
  • Open to non-hotel guests, reservation required.  Call (877) 261-7792 or go to


New Year’s Eve Menu 2014: Four Courses:

Amuse Bouche

Black eyed pea soup, smoked maitake, carrot chutney, sourdough soup cup

First Course

Raw Oysters – white wine “caviar”, meyer lemon gel, rock salt, seaweed, fresh horseradish

American Caviar –  cauliflower puree, brown butter cauliflower florets, fingerling chips, chives

Bell Pepper Poke – roasted red peppers, sesame, garlic, ginger, shoyu, toasted almond meal, taro chip

Second Course

Foie Torchon, grape gelee, brioche toast, peanut butter powder

Dungeness Crab Cakes – panko, basil aioli, Tabasco tomatoes, basil oil, fried basil, sriracha vinaigrette

Tomato Salad – Heirloom grape tomatoes, kite hill soft ripened cashew cheese, evoo powder, balsamic reduction, micro basil

Third Course

Texas Wagyu Prime Rib – roasted new potatoes, sour cream horseradish,

Seared Sea Bass (sustainable per Monterey sea watch) – sautéed farm greens, crustacean nage, little neck clams, wild boar bacon, savory herbs, garlic

Beet Risotto and Caramelized Fennel – roasted red beets, kite hill almond ricotta, citrus reduction, pickled mustard seeds

Fourth Course

Hemisphere – Guayaquil ganache, praline ice cream, praline soil

Rum Runner Pie – fresh banana, rum caramel, phyllo crust, whipped cream

Lemon Sorbet – coconut sponge cake, blueberry reduction, lemon gel, coconut dust


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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