- Anywhere

The Kitchen Restaurant
The Kitchen Restaurant Menu:
ACT I |
|
Prohibition Classic | |
Elephant Sabachi Gin, Green Chartreuse, Luxardo Maraschino Liqueur, Fresh Lime Juice | |
Duché de Longueville | |
Sparkling Apple Cider, Normandy, FranceEarly Califor2oz AsparagusTruffle Sabayon, Asparagus “Rovale” | |
MV Laurent Perrier Brut Champagne “La Cuvee”, Tours Sur Marne | |
San Marzano Tomato Pot de Crème | |
Basil, Lemon and Fines Herbes Crème Fraiche | |
MV Delamotte Brut Champagne | |
Le Mesnil sur Oger, Côte des Blancs, France | |
FRANKLY SCARLETT… | |
LEMONGRASS VRILLE | |
DEVILS CHOICE | |
Mraz Bière de Champagne | |
Bière Brut, El Dorado Hills | |
ACT II |
|
Limoncello “Collins” | |
Frankly Organic Vodka, Esras Limoncello, Fever Tree Club Soda | |
The “Negrete” | |
Lyres AmarettiCrispy FePeaLemon Juice, Simple Syrup | |
Chilled Heirloom Tomato Coulis | |
Dungeness Crab Quinoa, Fines Herbes Crème Fraîche Cucumber and Steelhead “Caviar” | |
2019 Clos Henri Sauvignon Blanc Marlborough | |
Local Buffalo Milk Mozzarella | |
Fennel Beurre Blanc, Roasted Sun Chokes, Fuyu Persimmon, and Crispy Feuilles de Brick | |
Pomegranate “Bramble” | |
Seedlip Citrus Grove, Pomegranate and Lemon Juice | |
Alois Lageder Pinot Grigio | |
“Porer,” Südtirol, Alto Adige, Italy | |
Escabeche of Hawaiian Shutome | |
Early Orchard Fruits, Nasturtium Almonds and Saffron-Poached Hearts of Palm | |
PAPAS DAQUIRI | |
Good King Richard “Handkerchief” Acorn Pasta | |
Pumpkin Fromage Blanc, Perigord Truffle Custard Royale and Frothed White Truffle Cream | |
Brooklyns Fruit | Green Tea-Cured California Halibut | |
Pickled Local Cherries, Shiso Granita, Rose Hips Ginger and Hibiscus | |
The Wisdom of Fionn mac Cumhaill | House Smoked King Salmon | |
Passmore Ranch Caviar, Braeburn Apples Fuyu Persimmons and Mustard Cream | |
House-Smoked Salmon “Lox” | |
Horseradish Crème Fraîche Jus-Braised Early Fall Cabbages and Crispy Proscuitto |
|
Heater Allen Unfiltered Lager | |
Pils, McMinnville, Oregon | |
ACT III |
|
South of 50 | |
Gray Whale Gin, Laurent Perrier “La Cuvée” Brut Champagne, Fresh Strawberry, Basil, Lemon juice | |
Strawberry Fizz | |
Seedlip Spice 94Strawberry, Lemon Juice | |
“Carpaccio” of Smoked Pork Tenderloin | |
Avocado, Tonnato, Celery Hearts, Crispy Potatoes and Summer Radishes | |
2020 Tablas Creek Côtes de Tablas Blanc Paso Robles | |
Pumpkin Seed Ravioli | |
Cinderella Pumpkin, Queso Fresco, and Smoked Chile | |
Jolly “Punch” | |
Ritual Zero-Proof Rum, Ever Tree Ginger Beer, Cranberry and Orange Juice | |
Braida Barbera “Montebruna” | |
Asti, Piedmont, Italy | |
Agnolotti of Corn | |
Summer Truffle, Burrata Custard Salad Burnet and Wild Pecan Butter | |
Ten-Pound Duck “Ham Styled” Sonoma Pekin Duck Breast | |
Fuyu Persimmons, Pomegranate Coulis and Shiso | |
Spanish Immigrants | Artichoke and Acorn Ravioli | |
Summer Chanterelles, Parmesan and Lemon Confit | |
Miwok Treasures | Acorn and Porcini Mushroom Ravioli | |
Caramelized Onion Jus, Matsutake Mushrooms and Crispy Garlic | |
Porcini and Chestnut Ravioli | |
Caramelized Onion Jus Leek “Etuvée” and Roasted Porcini |
|
De Ranke Belgian Ale | |
Simplex, Dottignies, Belgium | |
ACT IV |
|
“Papas” Daiquiri | |
Pyrat XO Rum, Ginger Simple Syrup, Lime Juice | |
“Salty Dog” | |
Ritual Zero-Proof GinRuby Red Grapefruit, Lime JuiceStinging Ne304 Spaetzle | |
Rhode Island Greening Pan Roasted Sea Scallop | |
“Foothill” Apples, Sake-Miso Beurre Blanc Button Chanterelles and Sorrel | |
2017 La Follette Pinot Noir “Sun Chase Vineyards”, Sonoma Coast | |
“Wild Pecan” Sea Scallop | |
Wild Rice Congee and Maitake Mushrooms | |
Petite Perou Syrah “Desir” | |
Beaujolais, France | |
“Ham” of Sonoma County Duck Breast | |
Wild Elderflower, “Carameled” Cherries Tokyo Turnips and Verbena | |
Pan Roasted Porcini Dusted Sea Scallop | |
Smoked Honey “Gastrique”, Cider Poached Quince and Purple Radish | |
Mosquito Supper Club | Butter “Fried” Soft Shell Crab | |
Green Tomato Beurre Blanc, Maque Choux and Piquillo Peppers | |
Color of the Season | Bisque of Fall Pumpkins | |
Heirloom Chicken “al Pastor”, Creamy Polenta Pepitas, Chili and Cotija | |
Carpaccio of Milbrook Venison | |
Celery Root Aioli, Juniper Berry “Brandy Braisage” and Poached Farm Egg |
|
Logsdon White Beer with Coriander | |
Kiliwit, Hood River, Oregon | |
ACT V |
|
Barrel Aged Vieux Carre | |
WhistlePig Farmstock Park Carte Blanche Cognac VS, Carpano Vermouth, Peychauds Bitters, Angostura Bitters | |
Ginger “Sour” | |
Ritual Zero-Proof WhiskeySunfed Ginger Syrup, Lemon JuicePetite Spring Garlic, Kampot Peppercorns | |
Beef Tenderloin a la Chasseur | |
Sweet Corn Ravioli, Shiitake Mushrooms Heirloom Tomato and Herbs de Provence | |
2017 Inglenook Cabernet Sauvignon Rutherford | |
Pave of Braised Sun Fed Ranch Beef | |
Cipollini Onion, Celery Root, Potato-White Truffle Sauce | |
Ritual Sour | |
Ritual Zero-Proof Whiskey, Rosemary Syrup, Lemon Juice | |
Scarbolo Refosco | |
Friuli-Venezia Giulia, Italy | |
Peppered Butter Poached Beef Tenderloin | |
Estero Gold “Fondue”, Leek Compote Crispy Sunchoke and Morel Mushrooms | |
Mon Petit Chouchou Tobacco Cured Beef Tenderloin “Pastrami” | |
Port Wine Braised Red Cabbage, Potato-Chestnut Croquette and Green Peppercorn Jus | |
World Traveler | Butter Poached Beef Tenderloin | |
Smoked Morel Mushrooms, Charred “Pole” Beans Candied Garlic and Bacon Lardons | |
The Kings Flower | Butter Poached Seared Beef Tenderloin | |
Celery Root Croquette, White Truffles and Paprika-Port Coulis | |
Beef Short Rib “Grand-Mere” | |
Sauce Supreme, Pommes Boulangerè Tarragon and Wild and Tame Mushrooms |
|
Rochefort Belgian Ale | |
Trappistes 8, Belgium | |
ACT VI |
|
Lucano Anniversario | |
Amaro, Pisticci Scalo | |
Leitz “Eins-Zwei-Zero” | |
Sparkling RieslingRudesheim, GermanyStrawberries, Passion Fruit, and Vanilla Cream | |
2017 Chateau Coutet Sauternes Barsac, Bordeaux | |
Milk Chocolate and Hazelnut Mousse | |
Mocha Caramel, Sweet Crème Fraiche, and Cra | |
Cserszegi Fuszéres “Ilajos-Baja, Hungary” | |
Frangipane and Apricot Tarte | |
Earl Grey Ice Cream and Blueberry | |
Act II |
|
Ahi Tuna and Yellow Tail “Tartare” | |
Winter Citrus, “Fruits de Mer” Vinaigrette Daikon, Tobiko and Crispy Potatoes | |
Butter Basted Hawaiian Walu | |
Ragout of Pacific Clams, Valley Leeks, Sumac, Creamy Crescenza Polenta | |
Butter and Hops-Basted Sea Scallop | |
Tomato Jam, Centennial Hops, Roasted Sunchokes and Vadouvan Spices | |
A Secret Lost | |
Herb Basted Alaskan Halibut Mixed Gooseberries, Young Spring Ginger Saffron Beurre Blanc |
|
Act III |
|
Egg Yolk and Perigord Truffle Raviolo | |
Chanterelle Mushrooms, Whole Milk Ricotta Parmesan and Crispy Prosciutto | |
Périgord Truffle Handkerchief Pasta | |
Porcini “Custard Royale”, Celery Root, Forest Mushrooms | |
Tea Smoked Pekin Duck Breast | |
Wild and Tame Mushroom Tarte, Porcini Custard and “French” Onions | |
Hello Old Friend | |
Morel and Crème Fraiche Tortelloni Sauce of California Asparagus, Morels Asparagus Tips and Fines Herbes |
|
Act IV |
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Maine Lobster Pot Pie | |
Newburg Sauce, Confit Onions, Celeriac Fines Herbes and Puff Pastry | |
Roasted Diamond-H Ranch Quail | |
Chestnut Spaetzle, Port Braised Red Cabbage, Fuyu Persimmons | |
Pumpkin and Squash Gnocchi | |
Toasted Sesame Beurre Blanc, Crisp Ginger Spiced Pumpkin Seeds and Pecorino | |
King of the Silk Road | |
Pan Roasted Pekin Duck Breast Rhubarb Compote, Red Quinoa Pine Nuts and Spruce |
|
Act V |
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Boeuf Bourguignon | |
Red Wine Braised Beef, Carrot Purée and Glazed Ragout of Winter Vegetables | |
Applewood Roasted Beef Tenderloin | |
Savory Onion and Wild Pecan Tart, Beurre Rouge, Whipped Horseradish | |
Seared Butter Poached Beef Tenderloin | |
Cauliflower Dauphinoise, White Truffle Sauce and Black Truffle Raviolo | |
Lifes Simple Pleasures | |
Butter Poached Strauss Family Rose Beef Loin Pommes Fondant, Spring Peas Truffles and Tarragon |
|
Act VII |
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“Upside Down” Meyer Lemon Mascarpone Cheesecake | |
Meyer Lemon Curd, Elderberries Buttermilk and Graham Crumble | |
Roasted Hazelnut Mousse | |
Hazelnut Dacquoise, Burnt Orange Ice Cream and Caramelized Confit Pears | |
ACT VII |
|
Candied Magenta Peach | |
Coconut Cake, “Thai Curry” Sorbet and Pineapple-Vanilla Compote | |
Hard Apple Cider Crème Brulee | |
Crepe Gateau, Apple Butter and “Nutella” | |
Alexander and the Great Apricet | Apricot and Frangipane Torte | |
Elderflowers, Almond Daqouise and Blackberries | |
Maple and Candy Cap Pot de Crème | |
Wild Huckleberry Compote and Quince Sables | |
COCKTAILS |
|
“Its Igor” | $20 |
Frankly Organic Vodka, Esras Grapefruit-cello, Fresh Grapefruit, Basil | |
Barrel Aged Macallan Rob Roy | $40 |
Macallan 12 Year Scotch Whisky, Carpano Vermouth, Angostura Bitters | |
Nelsons Paper Plane | $20 |
Basil Hayden Straight Bourbon, Nelsons Amaro, Aperol, Fresh Lemon Juice | |
A RARE PLEASURE BY THE GLASS |
|
MV Delamotte Brut Rosé | $58 |
Le Mesnil-sur-Oger, Champagne | |
2015 Laurel Glen Vineyards Cabernet Sauvignon | $50 |
Sonoma Mountain | |
2018 OShaughnessy Cabernet Sauvignon | $65 |
Howell Mountain | |
2010 Château Rieussec Sauternes | $50 |
1er Grand Cru Classé 1855 | |
BEER |
|
Russian River Pliny The Elder DIPA | |
NON ALCOHOLIC |
|
Jolly “Punch” | |
INTERMISSION |
|
Plateau de Fruits de Mer | |
Enjoy some libations, wander the kitchen, relax on the patio, and chat with the Chef | |
Act VI |
|
Pistachio Pavlova | |
Brown Sugar Cheesecake, Cranberry-Pomegranate Jam | |
The Berry Stand is Open | |
Strawberry Buttermilk Panna Cotta Pistachio Shortbread, Rose Scented Strawberries Honey Comb |
|
ACT 1 |
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Kate Brut Champagne | |
More Food, Beverages & Desserts |
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Pinot Grigio | |
Ibera | |
2017 Kos “Onc-Sixte” | |
2014 Hyde Vineyard | |
2014 Fog Mountain | |
2015 Opulencia Creek | |
1997 Newport Collins |
The Kitchen Restaurant restaurant menu is provided by top-menus.com.
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on top-menus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant’s endorsement of top-menus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.
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Opening Hours
- Anywhere

The Kitchen Restaurant
The Kitchen Restaurant (Austin, TX) Menu:
ACT I |
|
Avocado and Cucumber Coulis | |
Sterling Caviar, Quinoa, and Crème Fraîche | |
Nelsons Paper Plane | |
Basil Hayden Straight Bourbon, Nelson’s Amaro, Aperol, Fresh Lemon Juice | |
MV Laurent Perrier Brut Champagne | |
\ | |
MV Delamotte Champagne, Brut | |
Le Mesnil-sur-Oger, Côte des Blancs, France | |
MV Delamotte Champagne Brut | |
Le Mesnil-sur-Oger, Côte des Blancs, France | |
ACT II |
|
\”Insalata\” of Hawaiian Ahi | |
Poblano Crema, Guajillo, Tomatillo and Coriander | |
Blackberry Thyme | |
Frankly Organic Vodka, Blackberry, Thyme, Lemon Juice, Fever Tree Club Soda | |
2019 Clos Henri Sauvignon Blanc | |
Marlborough | |
2015 Eyrie Pinot Gris | |
Dundee Hills, Oregon | |
2015 La Scolca Cortese | |
Gavi, Piedmont, Italy | |
Hawaiian Mash Up | |
Coulis of Summer Melons and Fresh Wasabi, “Poke” of Hawaiian Shutome, Jalapeño Sorbet and Sake | |
ACT III |
|
Ricotta \”Gnocchi\” | |
Sweet Pepper Jus, Parmesan and Chanterelles | |
Dr No | |
New Alchemy “Fleurette” Gin, Fresh Lemon Juice, Fever Tree Tonic | |
Dr No | $125 |
New Alchemy “Fleurette” Gin, Fresh Lemon Juice, Fever Tree Tonic | |
2020 Tablas Creek Côtes de Tablas Blanc | |
Paso Robles | |
2016 Nellcote Rose | |
Mt Veeder, Napa Valley | |
2015 Elena Walch White Blend | |
“Beyond the Clouds”, Alto Adiga, Italy | |
Gifts from the Gods | |
“Gnocchi” of White Corn, Summer Truffle, White Truffle Butter, Roasted Huitlacoche and Parmesan | |
INTERMISSION |
|
Plateau de Fruits de Mer | |
Enjoy some libations, wander the kitchen, relax on the patio, and chat with the Chef | |
ACT IV |
|
White Corn \”Cannoli\” | |
“Fonduta” of Local Buffalo Milk Mozzarella, Sierra Nevada Morels | |
Papas Daiquiri | |
Pyrat XO Rum, Ginger Simple Syrup, Lime Juice | |
Papas Daiquiri | $125 |
Pyrat XO Rum, Ginger Simple Syrup, Lime Juice | |
2017 La Follette Pinot Noir | |
\ | |
2015 Aphros Loureiro | |
Vinho Verde, Minho, Portugal | |
2015 Terre Bianche Pigato | |
Liguria, Italy | |
Doorbell Ditch | |
Pan Roasted Sea Scallop, Heirloom Tomato, Saffron, Toasted Quinoa, Cucumber and Summer Herbs | |
ACT V |
|
Braised Sun Fed Ranch Beef \”Handkerchief\” Pasta | |
Heirloom Tomato Sugo and Taleggio Cheese | |
Barrel Aged Vieux Carre | |
WhistlePig Farmstock, Park Carte Blanche Cognac VS, Carpano Vermouth, Peychaud’s and Angostura Bitters | |
Barrel Aged Vieux Carre | $125 |
WhistlePig Farmstock, Park Carte Blanche Cognac VS, Carpano Vermouth, Peychaud”s and Angostura Bitters | |
2017 Inglenook Cabernet Sauvignon | |
Rutherford | |
2015 Andrew Will Merlot | |
Columbia Valley, Washington | |
2010 Arcanum Red Blend | |
“Valadorna”, Tuscany, Italy | |
The Biggest Berry | |
Peppered Butter-Poached Beef Tenderloin, Char-Roasted Eggplant, “Piperade” of Local Pepper, Wine Stewed Onions and Rosemary | |
ACT VI |
|
Mousse of California Raspberries | |
Foothill Peaches, Lemon Verbena, Toasted Almonds | |
Lucano Anniversario | |
Amaro, Pisticci Scalo | |
Lucano Anniversario | $125 |
Amaro, Pisticci Scalo | |
2017 Chateau Coutet Sauternes | |
Barsac, Bordeaux | |
2005 Chateau Rieussec | |
Sauternes, France | |
Upstart Crow | |
White Chocolate Panna Cotta, Strawberry Ginger Meringue, Key Lime Curd and Market Fruits | |
Cocktails |
|
Its Igor | $20 |
Frankly Organic Vodka, Esra’s Grapefruit-cello, Fresh Grapefruit, Basil | |
Barrel Aged Macallan Rob Roy | $40 |
Macallan 12 Year Scotch Whisky, Carpano Vermouth, Angostura Bitters | |
Nelsons Paper Plane | $20 |
Basil Hayden Straight Bourbon, Nelson’s Amaro, Aperol, Fresh Lemon Juice | |
Tax Break | $20 |
Hanson Vodka, Homemade Pineapple & Rosemary Shrub, Ginger Beer | |
Barrel Aged Rob Roy | $40 |
Macallan 12 year Scotch Whisky, Carpano Antica, Angostura Bitter | |
Manzanilla Sour | $25 |
Chamomile-Infused Tequila Blanco, Ginger, Lime | |
A Rare Pleasure by the Glass |
|
MV Delamotte | $58 |
Brut Rosé, Le Mesnil-sur-Oger, Champagne | |
2015 Laurel Glen Vineyards | $50 |
Cabernet Sauvignon, Sonoma Mountain | |
2018 OShaughnessy | $65 |
Cabernet Sauvignon, Howell Mountain | |
2010 Château Rieussec | $50 |
Sauternes, 1er Grand Cru Classé 1855 | |
Beer |
|
Russian River | $20 |
“Pliny The Elder” DIPA | |
Hanabi | $45 |
Seasonal Pilsner Style Lager | |
Non Alcoholic |
|
Jolly Punch | |
Ritual “Zero-Proof” Rum, Fever Tree Ginger Beer, Cranberry, Orange Juice | |
Sparkling by the Glass |
|
2021 Schramsberg | $24 |
Brut Blanc de Blancs, North Coast | |
Mocktail |
|
The Perfect Pear | $18 |
Esra’s Non-Alcoholic Gin, Pear, Lemon, Szechuan Rosemary | |
HERBAL TISANES |
|
SIGNATURE | |
Mint, Basil, Lemongrass | |
NANCYS BLEND | |
Lavender, Thyme, Lemongrass | |
CALMING | |
Chamomile, Lemongrass, Lime Zest | |
INVIGORATING | |
Mint, Ginger, Lemon Zest, Lime Zest | |
SOOTHING | |
Rosemary, Mint, Ginger, Orange Zest | |
SIESTA | |
Cilantro, Mint, Lime Zest | |
CUSTOM BLEND | |
Your choice of ingredients | |
ACT II – Points d”Amour |
|
Roasted Asparagus and Handkerchief Pasta | |
Asparagus “Royale”, Farm Egg, Caviar Crème Fraîche and Spring Herbs | |
ACT III – Forrest and Jenny |
|
Crudo of California Steelhead | |
Creamed English Peas, Crispy Feuilles de Brick, Carrot-Vadouvan Vinaigrette and Tiny Fennel | |
ACT IV – Gio”s Arepas |
|
Butter Basted Sea Scallops with Wild Chamomile | |
Arepas, Avocado Mousse, Crispy Sweetbreads, Sea Buckthorn and Guajillo Chile | |
ACT V – The Wait is Over |
|
Butter Poached Beef Tenderloin | |
Morel Mushrooms, Fava Beans, Gratin of Spring Potatoes and Truffle Butter | |
ACT VII – Strawberry Fields Forever |
|
Strawberry Shortcake | |
Mascarpone Pot de Crème, Vanilla Macerated Strawberries, Sweet and Flaky Biscuit |
The Kitchen Restaurant restaurant menu is provided by top-menus.com.
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on top-menus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant’s endorsement of top-menus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.