Tuesday, October 1, 2013

Chef Peter Releases Finn & Porter's Fall Menu - Austin, Texas

Finn & Porter Introduces New Fall Menu

Inspired new dishes feature range of flavors from Lockhart Quail and Beets to a Tuna and Chocolate Sushi

Chef Peter Maffei of Finn & Porter, located in the Hilton Austin downtown, will debut the restaurant’s new fall menu on October 7th. Taking full advantage of the region’s best seasonal offerings combined with a healthy dose of originality, Maffei has created a range of new items to surprise and delight.

New to the Signature Sushi menu is “Tuna & Chocolate,” an unexpected combination of flavors developed in collaboration with sushi chef Triet Huynh. The dish delivers not only sweet and savory, but also a hint of spice via chili oil. Other elements include honeydew melon, goat cheese, coconut flakes and chocolate sauce.

New to the Salad and Soup section, Maffei created a Trio of Beet Salad featuring red, golden and candy cane beets, Wateroak Farms goat cheese, pistachios, arugula and beet vinaigrette. This farm fresh dish is artfully presented, showcasing the rich hues of the three beets. A must try item, the Grilled Broccoli Salad presents a new twist to everyday broccoli as the open flame imparts a smokiness to the broccoli. It’s mixed with pickled shallots, golden raisins and sourdough toast. The Small Plates section features Lockhart Quail with celery root, golden beet, leek, carrot and natural jus.  Another fall addition is the Braised Local Lamb Shank with roasted carrot, mushroom, tarragon and served with a freshly baked rosemary popover

Entree additions put the best of fall at the forefront such as a new presentation for Halibut accompanied by roasted cauliflower, butternut squash, raisins and verjus. For the heartier appetite, the 16oz Strube Ranch New York Strip, served with house-made bacon and potato terrine with grilled broccolini is heaven on a plate. Always a favorite in cooler months, Finn & Porter has added Duck Breast complemented by faro, heirloom carrots two ways and raisin puree.

“As a chef, fall is my favorite time of year. It brings a change in the landscape and to the food we eat.  Richly braised meats and the earthiness of fall vegetables create intense flavors, which spurred my love of cooking. Our fall menu is comprised of dishes that put my passion before our guests with each and every bite. The new lamb shank dish is one that I enjoy preparing and sharing with family and friends,” Maffei said.

Chef’s Tastings & Daily Specials

Finn & Porter offers daily specials, and a sushi happy hour every Monday through Friday from 5 – 7 pm with special drink pricing and half off signature sushi and chef’s tastings. Half-priced bottles of wine on all bottles $100 or less is offered every Friday night.

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