Oasthouse Kitchen + Bar, recently launched their new summer menu this week. Executive Chef and Owner Amir Hajimaleki’s carefully curated seasonal menu highlights local produce and ingredients to provide guests with the freshest flavors the Texas summer has to offer.

 

Guests can start off their dining experience with new appetizers like the Spanish Octopus served with chili lime aioli, sea salt potatoes, frisée and arugula; theMoroccan Lamb Kabobs made with spiced ground lamb and served with grilled pita, cucumber mint yogurt and spicy curry yogurt; or Shrimp Avocado Toastcomposed of gulf brown shrimp, avocado, red onions, grape tomatoes, feta cheese, a mango lime reduction and micro cilantro.

 

New seasonally-driven salads and soups include the Greek Quinoa Salad made with romaine, spinach, organic red quinoa, grape tomato, cucumber, feta cheese, house marinated olives, red onion, walnuts, and Greek vinaigrette; and the Texas Corn Bisque featuring locally grown non-GMO corn, coconut milk, micro cilantro and chili oil.

 

The latest selection of entrées also highlight a number of delicious seasonal flavors like the  Scallops + Summer Risotto made with jumbo pan seared scallops, sweet corn parmesan risotto, bruschetta tomatoes, parmesan crisps and romesco; and the Summer Pasta made with house cut fettucine, porcini butter, yellow squash, red bell peppers, spinach and parmesan.

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