Apothecary Cafe & Wine Bar

Executive Chef Johnny Jack Romo as photographed by Niraj Rai Mehdiratta www.apothecaryaustin.com

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Jumbo Crab & Mango Summer Roll w/ cucumbers, romaine, daikon radish, mint & thai basil, served w/ citrus ponzu, chili paste & ginger-cashew spread

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Red Curry-marinated Beef Tenderloin over Soba Noodles in Coconut Lime Broth

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Ceviche Cucumber Shooters w/ Honeydew, Serrano, Lime

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BBQ Shrimp & Parmigiano-Reggiano Grits - w/ mirliton & corn salad

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Avocado & Beet Tartare w/ Oranges, Feta cheese, Sumac Vinaigrette and Lavosh Crackers

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Seared Scallops over Ratatouille Risotto w/ Lemon-Garlic butter sauce

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Pan-seared Chile-rubbed Salmon w/ Avocado, Cherry Tomatoes, Edamame relish, Huitlacoche (corn truffle), Forbidden Black Rice & Ghost-Chile Citrus Oil

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Pan-Seared Scallops w/ Lemon-Foam, Lobster Corn broth, Goat-cheese grits & herb salad

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Wagyu Beef Carpaccio w/ roasted corn poblano relish, smoked black pepper, shaved vidalia onions & ancho chili vinaigrette

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Fredericksburg Peach Cobbler Bread Pudding w/ Vanilla Bean Ice Cream

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Sous Vide Soft Egg & Smoked Gouda Grits w/ Mushroom Pate + Amaranth Roe

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Watermelon & Marscarpone Parfait

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Wagyu Beef Carpaccio w/ shaved beets, radish, turnips, smoked black pepper & roasted piquin pepper vinaigrette