Dear Friends,
The HEAT IS ON, here is Austin, Texas. We're living through triple digit temperatures, pretty much, every day.
Meanwhile, in cool Plate surroundings, we are featuring a fresh, vibrant new menu this week (yes again!) that will blow you away!
Please take a look at our menu this week, as it features beautiful swordfish from Hawaii, red snapper from the Florida Gulf Coast and halibut from Alaska! Meats, pasta and peak-of-the-season fresh vegetables are either sourced from our very own local Texas farmers or created in-house by our super stars!
On a personal note, you may know that Allen our dedicated GM has been in the hospital with an open-heart valve surgery. The operation was very long and filled with many, many complications. In fact he was not revived until finally, one week later, which brings us to yesterday morning. With still a very long road to travel to heal and repair, Allen is now in stable condition and working on his way to recovery. For all those who have been praying and thinking of him...thank you, thank you, thank you!
On a very positive note, we are about to enter our third year of operation at Plate. Thank you dear friends and patrons for your dedication and taste of our food and Plate concept. If it wasn't for every single one of you...we'd be just another pebble in the ground...rather the shining little diamond in the rough, we've become, right in the heart of Bee Cave!
As always, with love and good appetite!
xoxo
Dzintra
Menu: Week of August 6, 2013 Appetizers New England Clam and Corn Chowder en Croute Chunks of juicy Penn Cove clam, potatoes, celery, corn, bay leaf, onions and thyme are simmered in rich clam broth, splashed with cream and wine, baked under buttery puff pastry 12 Positano Summer Salad Assorted salad greens, corn, green beans and tomato tossed in light citrus vinaigrette, finished with Parmesan cheese flakes and toasted pine nuts 10 Roasted Beet and Goat Cheese Salad Golden organic summer beets roasted with rosemary, garlic and thyme, served warm over peppery arugula greens tossed in citrus vinaigrette, finished with melted goat cheese and Italian parsley 13 Gorgonzola and Poached Pear Salad Summer pears poached in light citrus syrup, quartered and served over tossed arugula and salad greens in citrus vinaigrette, finished with gorgonzola cheese crumbles and brown sugar roasted pecans 14 Crab and Grapefruit Stack over Cucumber Soup Fresh Hawaiian crab is blended with wasabi cream, celery, and sweet grapefruit segments, served in a stack over chilled cucumber soup finished with fresh garden chives 16 Main Courses Halibut en Papillote with Zucchini and Fennel Fresh Alaskan halibut is baked in papillote over a fresh bed of summer zucchini, fennel, shallots, seasoned with salt, pepper, espelette and lime, finished with beurre blanc, and served with fluffy rice pilaf 30 Lemon Red Snapper With Herbed Butter Fresh Florida Gulf snapper is pan-roasted over lemon slices with sea salt and pepper, finished with compound butter blended with fragrant rosemary, basil, parsley and thyme, served with rice pilaf a medley of saut�ed fresh summer vegetables 27 Swordfish with Lemon and Asparagus Risotto Fresh swordfish is pan-roasted finished with zesty b�arnaise, served with tender risotto blended with white wine, shallots, lemon zest and baby asparagus 28 Lamb Chops Americana Salt, pepper and rosemary seasoned T-bone lamb chops are pan-roasted and served with mango chutney, a medley of saut�ed summer vegetables and creamy mashed potatoes 30 Steakhouse NY Strip Thick cut, prime NY strip steak is pan-roasted, served with stacked onion rings, house tartar sauce and saut�ed summer vegetables 32 Pork Chop with Peaches in White Wine and Rosemary Sauce Double cut pork chop pan-roasted and finished with a delicate sauce of fresh Texas peaches, shallots, white wine and rosemary, served over wilted sweet potato greens with fluffy rice pilaf 28 Short Rib and Duck Confit Ravioli Boneless short ribs and duck confit are braised fork-tender, blended with shallots, carrots, potatoes and herbs, folded in Plate made ravioli and served with rich red wine sauce over saut�ed summer veggies 28 Split charge: 3 for appetizers; 6 for entrees CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, ORGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS,ESPECIALLY IF YOU HAVE A MEDICAL CONDITION |
