The menu is categorized into 4 sections: Field, Sea, Land and Dream (dessert). Diners can choose any three items from these categories for a prix-fixe price of $35 (a fourth course can be added for $10). As we studied the menu and sipped drinks, we started with pickled vegetables and pate with bread. Favorites from the Field included the sweet corn agnolotti with fried garlic, cascabel aioli and epazote. Gina was pleased with her heirloom tomato salad with tamarind. The tomatoes were especially rich in flavor. A Sea favorite was the fish curry with roasted squid, heirloom tomatoes and poha. Tender fish and a spicy curry flavor made this dish very satisfying. From the Land portion of the menu, Cathy enjoyed the crispy goat and potato terrine with pea tendrils, hariss and preserved lime jus. An unusual combniation that worked well. Gina enjoyed the fried Texas quail. The flavors were not overwhelmingly gamey or intense (quail, wild boar and lamb), but rather simply layered. Our dreams came true with the chocolate pecan cake, Poteet strawberries and white coffee ice cream. The moist, dense cake accompanied by the fresh, sweet berries and the intense coffee flavor of the snow white ice cream was a lovely finish to a special meal.
The husband/wife team, Todd Duplechan (former Trio chef) and Jessica Maher are executive chef and pastry chef respectively. Listed in Forbes Magazine earlier this month as one of the top 5 power couple restaurateurs across the nation, we are lucky to have them call Austin home. (Gina & Cathy)