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Eat

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

—  Dinner  —

First


—  Charcuterie & Cheese  —
rotating selection, house accouterments

$20/32


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

$8


—  I Yam Root  —
sweet potato, turnip, & parsnip latkes, yuca-parsnip purée, turnip green kimchi, chili oil, cracklins
$11


—  Japanese Elotes  —
butter corn, kewpie, black sesame, togarshi, katsuobushi
$7/12


Second


—  Brussels Both Ways  —
lemon, honey, chevre, cranberry / corn,
red bell, sprouts, bulgogi
$12


—  Beet Salad  —
red, golden, candy stripe beets, fried goat cheese croutons, lewellen farms greens, goat cheese mousse, pepitas, citrus-beet vinaigrette
$13


—  Blazin’ Beef Tacos—
sliced ribeye, spicy asian glaze, red cabbage-jalapeño slaw, cilantro
$12


—  Cacio e Pepe  —
handmade yolk pasta, grana padano, pink peppercorn, lewellen farms greens, tobacco shallot
$13


—  Forest Floor—
portobello, shiitake, enoki, and oyster mushrooms, red quinoa, spelt, kale, moss, flowers, marchand de vin sauce, porcini
$15


—  Spice Crusted Scallops  —
paprika/guajillo crust, citrus-butter, sweety drops, lime
$16


—  Duroc Pork Belly Lollipops  —
burnt orange, bourbon, rainbow chard, garlic
$15


Third


—  Fall of the Gourds  —
”blossoming” acorn squash, yellow, butternut, kobocha squash, mustard greens, pepitas, bourbon-maple glaze
$17


—  Texas Red Fish en Papillote —
wild rice, carrot, cherry tomato, lemon, cilantro, profound flowers, rio star grapefruit beurre blanc
$18


—  Stuffed Quail  —
bandera quail, rabbit chorizo, cornbread, trinity, vietnamese giblet sauce
$18


—  Akaushi Braciole  —
rolled flank steak, aged prosciutto, provolone, smoked tomato sauce, black garlic, house burrata
$24


—  Beers for the Kitchen  —
send some love to the fearless crew
$5


Head Chef

Taylor Rause

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