Chef David Bull and Sommelier June Rodil of Congress - Austin, TX

Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint

Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint

Slow-poached Egg with Roasted Sunchoke, Sunflower Sprouts and Seeds, Dijonnaise, Garlic Croutons, and Chicken Jus

Slow-poached Egg with Roasted Sunchoke, Sunflower Sprouts and Seeds, Dijonnaise, Garlic Croutons, and Chicken Jus

Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry

Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry

Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry

Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda

Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda

Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda

Chef David Bull of Congress – Austin, TX

Chef David Bull of Congress – Austin, TX

Sommelier June Rodil of Congress – Austin, TX

Sommelier June Rodil of Congress – Austin, TX

Congress – Austin, TX

Congress – Austin, TX

Congress – Austin, TX

Congress – Austin, TX