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New Team and New Menu Debut at The Carillon

04.02.2015 by: Beth Stockwell Vanderkolk
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The Carillon introduced a new dinner and bar menu that continues the restaurant’s focus on new American cuisine with a modern spin by new Executive Chef Azhar Mohammad and Chef de Cuisine Christopher Wilson. The new menu continues to serve as a customizable prix-fixe menu, and the new upscale bar menu will offer small plates as well as handcrafted cocktails.


Cheese & Charcuterie Board


Duck Confit Flatbread


Hamachi


Pork Belly


Scallops


Short Ribs


Blood Orange Curd


“Having lived and cooked in places around the world, I feel fortunate to have been exposed to not only numerous exotic ingredients but also fantastic techniques and cooking styles that I incorporate into my menus,” said Chef Azhar. “In most cases, they are subtle influences that I believe bring a twist or enhance the principle ingredient of each dish.”

The Carillon’s dinner menu features new items created by Chef Azhar and Chef Wilson, such as Pork & Duck Rillette created with crispy pig ear, bibb lettuce, mustard, and pickles; Scallion Croquettes served with shishito marmalade, peas, wasabi, and shiso; and Grilled Octopus with chickpea, piquillo aioli, fingerling potatoes, and chimichurri. The restaurant will continue to offer some of its popular menu items, including the signature Thai Cured Hamachi with puffed rice, black garlic barbecue, Serrano, mint oil, and cilantro; and Crispy Pork Belly served with apple, gochujang, walnut, sage, and frisee. The Carillon’s new pastry chef, Robyn Mayo, offers unique handcrafted artisan breads to accompany the new dinner menu. The menu will also continue to be offered in a small plate, prix-fixe format with options of a four-course menu for $50, a five-course menu for $60, and a seven-course menu for $70.

The Carillon also launched a new upscale bar menu that features of a selection of small plates, including Braised Oxtail served with white bean stew and a poached egg; Confit Duck Flat Bread with roasted shitake, barbecue sauce, onion, chives, parmesan, and truffle oil; and Indian Spiced Lamb & Vegetable Casserole served with mini naan bread. The Carillon’s cocktail menu features a classic cocktail program with drinks like The Gin Martini and The Manhattan, as well as The El Diablo created with El Jimador Blanco Tequila, goslings, ginger beer, Mathilde Crème de Cassis, and fresh lime juice.

To sweeten up the dinner and bar menu, Chef Mayo has created a few new desserts, including the Smokey Apple Fritter served with Guinness gelato, rosemary cream, and whiskey molasses; and Blood Orange Curd with blackberry bubbles, lemongrass sorbet, lemon meringue, and crispy ginger.

The Carillon's Official Website
Photos via The Carillon

TAGS : UT Campus , The Carillon