Guild is excited to launch a new weekly special to help guests get through the week with “Wine Down Wednesday.” Every Wednesday, guests will be able to enjoy 50%-off a special wine list of over 12 selected bottles curated by award-winning Sommelier Lindsey Drew.  The selection features bubbles, white wine, red wine, and rosé – see the full wine list attached.

 

For fall, Guild has debuted a new menu, with raw bar menu items like Mackerel in a cucumber and Thai lime soup with orange and avocado, and Gulf Red Snapper in a jalapeño and ginger emulsion with brined cucumber, and cucamelon. Additionally, Guild recently launched items like Fish Dip with salmon rillettes and celery root confit, served with blue emmer hushpuppies; Bouillabaisse with duck fat potato, clam and rösti; Barley Risotto with royal red shrimp, chanterelle, and rutabaga; and Pumpkin Seed Porridge made with campfire pumpkin, aerated scrambled egg, and griddle prawn.

Additionally, Guild has added a few additional items to their happy hour menu, including their signature Mac & Cheese with cheddar and gouda, Labranza Farm duck yolk confit, and chive; and Fish Dip with salmon rillettes and celery root confit.

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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