AT

OLAMAIE

DECEMBER

Butter & Radish Pickles

Venison Tartare

28

daikon radish, malted grain nukazuke, cultured butter

Hill Countr y kibbeh nayeh, toasted brewers yeast, sourdough flatbread*

Pan-Roasted Brassicas
Swordfish Belly Lardo
Seared Sea Scallop
Leek in Buttermilk

cauliflower dip, smoked trout roe

achiote cure, charred onion toffee

10
16

cascade hop cure, broccoli green pistou, calabrian chile

11

frothed barley soubise, crispy potato, smoked clam, dill oil

Roasted Hake Fish

koji brine, preser ved cabbage, toasted grain broth

18

SHAREABLE FEAST
Slow Roasted Lamb Shoulder (for 2 - 4)
twice-cooked sunchokes, smoky goat butter, beer cream

40/75

Chicken Paprikash (for 1 - 2)

15

sour cream braised chicken quar ter, malted grain spaetzle, brown butter

Crispy Rice (for 1 - 2)

bomba rice in cast iron, broccoli rabe, fennel, aioli

13

#TBTPREVIEW

@T H E B R E W E R S TA B L E A U S T I N

SWEETS
Saison Baba

yeast cake, wor t syrup, sweet potato mascarpone mousse

Pumpkin Semifreddo

hop salt, malted grain ash, tangerine

*Consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of foodborne illness.
**Menu items subject to change based upon availability

12