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 http://www.travaasa.com/austin/dining.
New Year’s Eve Menu 2014: Four Courses:
Black eyed pea soup, smoked maitake, carrot chutney, sourdough soup cup
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
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
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
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