Jeffery's

Brian's parents visited a couple of weeks ago and took us out to a wonderful restaurant. They are training to be foodies as they are. We went to Jeffery's and had a great dinning experience. http://www.jeffreysofaustin.com/

Brian, Jim and I oppted for the tasting menu with an appitizer, main couse and dessert. We also added the wine paring and had a great time learning about the differnt wines from the sommelier.


Our first course were the fried oysters of two different varieties. The first fied oysters, octavia, were served in normal potatoe chips and tasted just like a baked potaoes with bacon in it. So rich and delicious. The second type of fried oyster,original, tasted much more fresh and were served on a yucca chip with pineapple pieces. The wine paring was a Cheverny. It is a French red wine and was chosen for it's light body to cut the fry and a citrus notes to mix well with the sea food.

Crispy Oysters Split
“Octavia” with Bacon Royale, “Overnight” Tomato Vinaigrette
on house-made Sea Salt Potato Chips & “Original” on Yucca
Chips with Habanero-Honey Aïoli & Pineapple Pico de Gallo

Wine: Cazin Petite Chambord Cheverny, Loire, France

The main course options were filet mignon or scallops . Brian chose the steak and I picked the scallops. Both were wonderful and very flavor full. The steak wine paring was a typical Cabernet which was picked because of its rich body to match the big flavors of the steak. The wine for the scallops was supppse to mimic the texture of scaolpps and cittrus flavor to again match with the seafood. I don't remmebr what tyo eof win eit was but the texture of the wine was very similar to the scallop which was unique and a little weird.


For dessert Brian chose the chocolate and I chose mini beignets, which is a surprise because I usually pick chocolate every time. Brian had a chocolate cake, chocolate mousse and chocolate ice cream. Rich and amazing! I enjoyed the tiny beignets and poured a cream sauce over them. They were so light and fluffy and of course delicious. Both wine pairing for the desserts were ports. The wine to match Brian's chocalte desset was rich and dark to blend well with the chocalte. Mine was a bit lighter to match the fluffy donuts. I found out I like port :)

D e s s e r t
Chocolate Intemperance
Flourless Chocolate Cake with Valrhona
Dark Chocolate Mousse & Double Chocolate Ice Cream
Les Clos de Paulilies Rimage, Banyuls, France
or
Crescent City Beignets
Beignets with Malted Milk Affogato
Warres Otima 10yr Tawny, Portugal

We had such a great time and look forward to learning more about food and wine.