Jeffrey's Restaurant
About Jeffrey's Restaurant
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Menu
White anchovy, Parmigiano Reggiano, and sourdough bread crumbs.
Serrano honey, aioli, and bacon sourdough bread crumbs.
Wood roasted lobster, king crab, mussels, clams, gulf prawns, lemon, and uni butter.
Olive oil cake, lemon curd, violet, ice cream, and macerated blueberries.
Ashed goat cheese, candied cashews, calamansi, and chamomile vinaigrette.
Shaved burgundy truffles.
Horseradish and smoked trout roe.
Mushrooms, veal sweetbreads, gruyere, and truffle jus.
Spicy melted leeks, apple cider emulsion, and garden chervil.
Hearts of palm, pear, horseradish, Marcona almonds, and white soy vinaigrette.
Tarte Tatin of poached quince, shallot, hibiscus, and black walnut.
Vol-au-vent of Maine lobster scallion and sherried cream.
White anchovy, Parmigiano Reggiano, and sourdough bread crumbs.
Ashed goat cheese, candied cashews, calamansi, and chamomile vinaigrette.
Wood roasted lobster, king crab, mussels, clams, gulf prawns, lemon, and uni butter.
Baby turnips, roasted trumpet mushrooms, and Thai basil-infused carrot broth.
Raclette cheese, french onion aioli, peppered bacon, romaine lettuce, and steak fries.
Served with fresh ricotta, Parmigiano Reggiano, torn parsley, and basil.
Roasted endive, hazelnuts, dulse butter sauce, and caper.
Seared foie gras, huckleberry jus, sunchokes, and confit red cabbage.
Black trumpet mushroom, celery root cannelloni, dijon, cognac, and parsley.
USDA prime, all-natural black Angus beef. Our steaks, racks are aged, cut by lone star meats in Austin, grilled, roasted over local live oak, and finished in a 1200° broiler.
Texas, USDA prime, and all-natural Wagyu beef. All-natural black Angus beef. Our steaks, racks are aged, cut by lone star meats in Austin, grilled, roasted over local live oak, and finished in a 1200° broiler.
Our steaks, racks are aged, cut by lone star meats in Austin, grilled, roasted over local live oak, and finished in a 1200° broiler.
Serrano honey, aioli, and bacon sourdough bread crumbs.
Garlic, white wine, and demi-glace.
Served with horseradish aïoli.
Fresno chili and parmesan.
Brown butter and confit garlic.
Noyaux cream, almond genoise, and cherries.
Dark chocolate mousse and cocoa nib crunch banana sorbet.
Lemon ice cream and grapefruit Campari granite.
Pecan praline and stracciatella ice crea.
Olive oil cake, lemon curd, violet, ice cream, and macerated blueberries.