Cachio Sep 18.JPG


This is the page description.

For tables larger than 8 people we offer the Chef’s Tasting Menu

—  Dinner  —


—  Charcuterie & Cheese  —
rotating selection, house accouterments


—  Fried Chicken Hearts  —
cartermere farms chicken hearts, buttermilk, tobacco flour, korean wing sauce, scallions


—  I Yam Root  —
sweet potato, turnip, & parsnip latkes, yuca-parsnip purée, turnip green kimchi, chili oil, cracklins

—  Japanese Elotes  —
butter corn, kewpie, black sesame, togarshi, katsuobushi


—  Brussels Both Ways  —
lemon, honey, chevre, cranberry / corn,
red bell, sprouts, bulgogi

—  Beet Salad  —
red, golden, candy stripe beets, fried goat cheese croutons, lewellen farms greens, goat cheese mousse, pepitas, citrus-beet vinaigrette

—  Blazin’ Beef Tacos—
sliced ribeye, spicy asian glaze, red cabbage-jalapeño slaw, cilantro

—  Cacio e Pepe  —
handmade yolk pasta, grana padano, pink peppercorn, lewellen farms greens, tobacco shallot

—  Forest Floor—
portobello, shiitake, enoki, and oyster mushrooms, red quinoa, spelt, kale, moss, flowers, marchand de vin sauce, porcini

—  Spice Crusted Scallops  —
paprika/guajillo crust, citrus-butter, sweety drops, lime

—  Duroc Pork Belly Lollipops  —
burnt orange, bourbon, rainbow chard, garlic


—  Fall of the Gourds  —
”blossoming” acorn squash, yellow, butternut, kobocha squash, mustard greens, pepitas, bourbon-maple glaze

—  Texas Red Fish en Papillote —
wild rice, carrot, cherry tomato, lemon, cilantro, profound flowers, rio star grapefruit beurre blanc

—  Stuffed Quail  —
bandera quail, rabbit chorizo, cornbread, trinity, vietnamese giblet sauce

—  Akaushi Braciole  —
rolled flank steak, aged prosciutto, provolone, smoked tomato sauce, black garlic, house burrata

—  Beers for the Kitchen  —
send some love to the fearless crew

Head Chef

Taylor Rause

Caviar NYE 18.jpg