🌟 amuse bouche
Honeycomb Tartlet: serrano jamon glass, raw Vista honeycomb, chevre, epazote
Paired with Honey-Epazote Spritz A light & herbal wine cocktail
🌟 first course
Fried Softshell Crab: guajillo honey remoulade, cortido, chives, edible flower
Paired with Zenith Oenobeer - Oak-Aged Petit Saison: Refermented with freshly pressed, Texas-grown chenin blanc grape juice from William Chris Vineyards
🌟 main course
Pollo Pibil in Banana Leaves: coal-roasted chicken, Vista honey achiote sauce, tortillas black beans, pickled onion, lime, micro cilantro
Paired with Hive Mind - Honey Ale: Brewed with honey from Vista's onsite apiary & donated by Central Texas beekeepers, Hive Mind is an award-winning honey ale that tells a true local story. Floral, crisp, and dry with subtle fruit & spice, it drinks far lighter than its 7.7% ABV.
🌟 palate cleanser
vanilla gelato with white tea and Vista honey
🌟 dessert
Sopapillas: Vista honey, berry coulis, chantilly, amaranth
Paired with @duchman_family_winery Vermentino: 100% Texas grown wine from our neighbors here in Driftwood. With aromas of lime zest, crushed rocks and lemon, the palate reflects juicy pear, pineapple and ripe, yellow apple.
Chef Team: A.C. Carroll, Casey Parrish, Nic Churchwell, Maggie Juarez