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The Carillon Rolls Out a New Menu

04.03.2014 by: Beth Stockwell Vanderkolk
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The Carillon is excited to welcome spring by introducing a menu that continues the restaurant’s focus on new American cuisine with a modern spin. The new spring menu features a shift to small plates with the introduction of a prix-fixe menu launching April 1. Additionally, the new upscale bar menu and Chef Plinio Sandalio’s handcrafted cocktail menu will officially launch on Monday, April 14.

The Carillon’s spring dinner menu will introduce a shift to a new small plate, prix-fixe format with options of a four-course menu for $40, a five-course menu for $50, and a seven-course menu for $60. This new format will feature popular menu items including the signature Thai Cured Hamachi with puffed rice, black garlic, Serrano, and mint oil; and Pork Belly served with leek custard, tomato jam, and fingerling potato.

To sweeten up the dinner menu, Chef Sandalio has created a new dessert menu as well, featuring his creative take on the cheese course with a Bleu des Basques Panna Cotta with date cake, mango pudding, bourbon butterscotch, and bacon brittle; and his take on strawberry shortcake created with Strawberry Terrine served with black sesame sponge cake, pepper crème fraiche, and mint. Another dessert that’s sure to be popular is the Guanaja Terrine with banana anglaise, candied cashews, cashew dacquoise, and coconut custard.

In addition to the spring dinner menu, The Carillon is launching a bar menu complete with upscale bar-style food and Chef Sandalio’s new cocktail list. The upscale bar menu features a selection of bites, cazuelas, breads, and skillets. Standouts on the menu include Duck Leg Confit with bourbon-blackberry compote, and Beets served with blistered shishito and vanilla-miso. The Carillon’s new cocktail menu features unique drinks such as “Are You Sure?” created with fernet branca, absinthe, 151, aged rum, silver rum, orgeat, cherry heering, pineapple juice, orange juice, lemon juice, lime juice, and angostura bitters; and the “Classy Maria,” a Sandalio take on a Bloody Mary-inspired martini.

Additionally, for the first time ever, The Carillon will now be open to the public during its weekday lunch buffet. Lunch features a daily rotating selection of soups, composed salads, and entrees such as Achiote Grilled Chicken with tequila-lime beurre blanc, Grilled Mahi Mahi with mango-pineapple salsa, and Grilled Striploin with mornay and fried parsley.

Aesthetic changes are also coming to The Carillon with brand new partitions in the dining room and some pops of color on the tables. These changes are slated to be finished in the beginning of May.

New Carillon menu items!

{The Carillon Official Website}

TAGS : UT Campus , The Carillon