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Congress
200 Congress Ave
Austin, TX 78701
Uber
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Summer Testing Menu
Dinner Menu
Dessert Menu
Tasting Menu
Summer Testing Menu
Tasting Menu $125; with wine pairing $195
Main
Flash Charred Cobia
Sungold Tomato Jam, Cucamelon, Calabrese, Creme Fraiche. Wine Pairing: Scarpetta Brut Rosé NV Friuli-Venezia, Italy
Beef and Broccoli
Whipped Beef Lardo, Garden Radish, Teriyaki. Wine Pairing: Weingut Brundlmayer Kamptaler Terrassen Gruner Veltliner 2013 Kamptal, Austria
White Lobster Bisque
Cauliflower, Black Truffle Espuma, Espelette. Wine Pairing: Bruno Clair Marsannay 2012 Burgundy, France
English Pea and Potato Tortellini
Goat Milk Ricotta, Pistachio, Watercress. Wine Pairing: Furst Spatburgunder Tradition 2012 Burgstadt, Germany
Ribeye Cap
Sunchoke, Sprouts, Cocoa-Coffee Crust, Bone Marrow Butter. Wine Pairing: Enos Cabernet Sauvignon 2010 Dry Creek Valley, California
Double Cream Foxglove Cheese
Tulip Tree Creamery, Jalapeno, Corn, Chicharrón. Wine Pairing: Movia Ribolla 2010 Goriska, Slovenia
Black Forest Chocolate Cake
Blackberry, Sour Cherries, Milk Ice Cream. Wine Pairing: Lustau Pedro Ximenez San Emilio NV Jerez de la Fronterra, Spain
Main
Chilled Pea Soup
$12.00
Tete De Cochon, Jicama, Radish, Guanciale, Horseradish
Heirloom Tomato and Cucumber Salad
$12.00
Celery, Black Olive, Crescenza, Sumac
Salmon Belly Ceviche
$14.00
Aji Limo, Leche de Tigre, Plantain Chip, Coconut Crema
House Burrata
$12.00
Roasted Beets, Basil, Onion Ash, Arugula, Balsamic
Steak Tartare
$16.00
Salt Potatoes, Green Beans, Pickled Onion, Curry Mustard
Potato and Chive Gnocchi
$12.00
Saffron Leeks, Lemon Yogurt, Dandelion Greens
Lobster Tagliatelle
$20.00
Calabrese Peppers, Bacon, Bitter Greens, Gremolata
Slow Poached Farm Egg
$12.00
Ratatouille, Parmesan, Garlic Crouton, Squash Blossoms
Rabbit Angolotti
$14.00
Asparagus, Sunchoke, Summer Truffle, Chervil
Gulf Shrimp
$16.00
Seven Grain Grits, Andouille, Smoked Cheddar, Sriracha
Texas Redfish
$32.00
Linguica, Fennel, Garlic Spinach, Saffron Aioli, Tomato Broth
Slow Braised Goat
$30.00
Pardina Lentils, Cumin, Carrot, Tamarind, Green Garlic
Open Blue Cobia
$33.00
Pistachio, Pioppini Mushroom, Marjoram, Watercress
Rack of Lamb
$36.00
Fennel Sausage, Artichoke Barigoule, Broccolini, Ligurian Pesto
Prime Rib Eye
$48.00
Oyster Mushroom, Espresso Rub, Pomme Puree, Smoked Caramel
Enhancements
Beef Tongue Pastrami
$14.00
Kennebec Potato Salad, Sauerkraut, Dill Pickles
Chilled Lobster
$32.00
White Asparagus, Caviar, Grilled Corn, Green Onion Creme Fraiche
Foie Gras Torchon
$26.00
Apple, Celery, Raisin, Foie Gras Brioche, Salted Peanut
Double Cream Foxglove Cheese
$16.00
Tulip Tree Creamery, Jalapeno, Corn, Chicharrón
Dessert
Camomile Panna Cotta
$10.00
Strawberry, Almond, Peas, Whipped Honey
Black Forest Cake
$10.00
Blackberry, Sour Cherries, Milk Ice Cream
Key Lime Tart
$10.00
Graham Cracker, Grapefruit and Blood Orange Sorbet
Passion Fruit Mousse
$10.00
Tres Leches Cake, Roasted White Chocolate, Raspberry, Coconut
Rocky Road Baked Alaska
$10.00
Almond Cake, Cocoa Nib Sorbet, Toasted Meringue
Double Cream Foxglove Cheese
$16.00
Tulip Tree Creamery, Jalapeno, Corn, Chicharrón
Tasting Menu
$125, with wine pairing $195
Flash Charred Cobia
Sungold Tomato Jam, Cucamelon, Calabrese, Creme Fraiche. Wine Pairing: Scarpetta Brut Rosé NV Friuli-Venezia, Italy
"Beef and Broccoli"
Whipped Beef Lardo, Garden Radish, Teriyaki. Wine Pairing: Weingut Brundlmayer Kamptaler Terrassen Gruner Veltliner 2013 Kamptal, Austria
White Lobster Bisque
Cauliflower, Black Truffle Espuma, Espelette. Wine Pairing: Bruno Clair Marsannay 2012 Burgundy, France
English Pea and Potato Tortellini
Goat Milk Ricotta, Pistachio, Watercress. Wine Pairing: Furst Spatburgunder Tradition 2012 Burgstadt, Germany
Ribeye Cap
Sunchoke, Sprouts, Cocoa-Coffee Crust, Bone Marrow Butter. Wine Pairing: Enos Cabernet Sauvignon 2010 Dry Creek Valley, California
Double Cream Foxglove Cheese
Tulip Tree Creamery, Jalapeno, Corn, Chicharrón. Wine Pairing: Movia Ribolla 2010 Goriska, Slovenia
Black Forest Chocolate Cake
Blackberry, Sour Cherries, Milk Ice Cream. Wine Pairing: Lustau Pedro Ximenez San Emilio NV Jerez de la Fronterra, Spain
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General Info
About Us
Congress we strive to offer our guests nothing less than the finest culinary experience from start to finish. Chef David Bull describes the prix-fixe menu as “Natural American” cuisine where he selects the highest-quality seasonal ingredients. Chef de Cuisine Rebecca Meeker ensures every dish comes out perfectly executed by the team. To view our menus, please visit the cuisine page. Beverage Director and Sommelier June Rodil offers thoughtfully selected wine pairings as well as a comprehensive, premium wine list which can be viewed on our wine page.