Executive Chef Patrick Newman of Meridian 98 at Sonesta Bee Cave Austin is proud to announce the Fall and Winter sustainability menu and a brand-new signature cocktail. It’s all part of the Food Is Art philosophy that shapes our Hill Country cuisine in Texas, and our Liquid Art approach to providing guests creative refreshments.
Locally sourced farm-to-fork Texas fare prepared with seasonal ingredients take center stage, putting freshness at the forefront of the menu. Tantalizing plates to share include Bacon-Wrapped Gulf Shrimp and Mahi Mahi Tacos topped with tequila lime slaw, pineapple pico and Fresno chile crisp. A mouth-watering selection of flat breads and sliders are also available, featuring a Butternut Squash Flatbread with caramelized onions, ricotta, mozzarella, fried sage leaves, sautéed spinach and a butternut squash sauce … and the new Antelope Burger on an asiago sourdough bun topped with candied bacon, brie, lettuce, heirloom tomatoes, red onion and horseradish aioli.
You can see what we mean by “fresh.” And you won’t believe the Fall flavors of the southern favorite, Chicken and Waffles. Chef’s version features an apple cider waffle topped with crispy hand-breaded chicken, candied bacon, cinnamon butter and bourbon syrup.
For the finest in Liquid Art, we recommend the Blissful Buzz, featuring Treaty Oak’s Old Yaupon Gin, Liber and Co. Fig Syrup, fresh lime juice and chocolate bitters. Or try the Honey Hive, made with Deep Eddy Vodka, fresh grapefruit juice, Bee Friendly Austin honey and fresh rosemary.
Drop in soon to take a bite (and a sip!) of our new fresh menu!
Categories: Food is Art