Juliet Italian Kitchen- Barton Springs

Tomato basil soup with foccacia croutons and garlic oil.

Heirloom tomato, olive tapenade, basil crumb, micro salad.

Lady fingers dipped in coffee and brandy, sweetened mascarpone, cocoa powder, chocolate curls.

Moist chocolate cake, cherry liqueur, dark cherries, cherry whipped cream.

Almond butter caramel, salted corn tuile, burnt almond brittle.

Creamy cheesecake with biscoff crumb crust finished, pistachio cream topping and raspberry sauce.

Seared 8 oz beef filet, parmesan herb fingerling potatoes, grilled asparagus, demi-glace.

Charred lemon, crushed Aleppo, jalapeño aioli.

Crispy chocolate dipping shells, sweetened ricotta, mascarpone, cinnamon, pistachio ganache.

Caper aioli vinaigrette, cherry tomato avocado relish, avocado mousse, flatbread chips.

Housemade meatballs with melted mozzarella and marinara and garlic bread.

Lobster, truffle risotto, panko crusted.