Carve American Grille - Austin, TX

Available Tuesday, February 14, 2023

Available Feb. 19, 2023 For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy. Full dinner menu available.

Available Feb 11 - 14, 2023 12 oz. Filet Roast Prepared medium with Truffle Merlot and two steamed 4 oz. lobster tails with Lobster Beurre Fondue Butter.

Available Feb. 19, 2023 For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy. Full dinner menu available. 12 oz. Filet Roast Prepared medium with Béarnaise, Truffle Merlot, Roasted Peppercorn sauces and two steamed 4 oz. lobster tails with Lobster Beurre Fondue Butter.

With Asian slaw, Thai basil dipping sauce and roasted peanuts

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with Granny Smith apple

Large Gulf Shrimp butterflied, seasoned in Cajun spices and stuffed with pepper jack cheese and Serrano Pepper, rolled in bacon and grilled over a hickory fire, served on a smoked cedar plank.

Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.

Cauliflower, Parmesan, Mozzarella mixed with Italian seasoning and roasted garlic made into sticks and oven baked. Served with a side of San Marzano sauce.

Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.

Smoked macaroni sautéed with pepper jack, smoked yellow cheddar and smoked Gruyere, topped with seasoned Panko breadcrumbs and smoked Paprika.

Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

Spinach complimented by our creamy Bacon Béchamel, chopped onions, garlic and Pecorino cheese.

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with Granny Smith apple

With Asian slaw, Thai basil dipping sauce and roasted peanuts

Creamy spinach artichoke dip enhanced with smoked bacon and pepper jack cheese

With CARVE Steak Butter, caramelized onions/garlic, pepper jack cheese and parmesan crust. Priced as each.

Atlantic salmon marinated in vodka and dill, thinly sliced and served with grilled country bread, cilantro cream and sweet onion relish

Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.

Large Gulf Shrimp butterflied, seasoned in Cajun spices and stuffed with pepper jack cheese and Serrano Pepper, rolled in bacon and grilled over a hickory fire, served on a smoked cedar plank.

Cauliflower, Parmesan, Mozzarella mixed with Italian seasoning and roasted garlic made into sticks and oven baked. Served with a side of San Marzano sauce.

Lobster and shrimp mousse skewers rolled in homemade corndog batter and fried. Served with a side of cole slaw and accompanied with lemon aioli.

A homemade sourdough bread, sliced and toasted on the grill and served with a side of Italian herbs marinating in Extra Virgin Olive Oil.

3 popover rolls, topped with Gruyere cheese and baked. Served warm with a toasted onion butter.

Poached lemon dill salmon with red peppers, celery, Dijon and mayonnaise. Lightly breaded with panko breadcrumbs and flash fried. Served with a housemade remoulade.

A homemade beer dough topped with marinera sauce, a cheese blend of freshly grated mozzarella, Fontina and White Cheddar cheese, and topped with thinly sliced smoked New York Strip.

A homemade beer dough topped with Mission Figs, Fig Jam, Prosciutto, fresh mozzarella, shaved Parmesan, and topped with fresh arugula.

Pizza topped with spinach, roasted garlic, artichoke quarters and shaved Parmesan.

Hatch and Poblano chile based soup served with chicken over freshly diced avocados, pico de gallo, and pepper jack cheese.

A creamy carrot ginger soup topped with a lemongrass and mint cream.

An iceberg wheel served with cherry tomatoes, blue cheese, bacon, green onions and house-made buttermilk vinaigrette.

Zucchini squash, carrots, radishes, cucumber, peppadews, mixed field greens, avocado, sunflower & pumpkin seeds and tossed in a flaxseed oil and ginger turmeric vinaigrette.

Romaine hearts grilled over a hickory flame and topped with a zesty house-made Caesar and accompanied by country bread toast points and an aged smoked Pecorino Romano.

A blend of green and red cabbage, carrots, green onions, mint, basil, zucchini tossed in a Thai Basil dressing.

Gold and red beets roasted and grilled over an open flame, sliced and topped with radicchio, feta, pine nuts, grapefruit slices, and pomegranate seeds tossed in a beet vinaigrette and dressed with a Greek yogurt dressing and olive oil.

Sliced heirloom tomatoes and avocado and red onions seasoned and topped with a zesty Dijon vinaigrette.

Classic chicken soup made with house chicken broth filled with hearty vegetables, delicate mix of herbs and shredded chicken breast.o

Smoked NY Strip sliced and topped with caramelized onions, bell peppers and Gruyere cheese in a toasted Challah hoagie bun and served with a side of savory au jus. Served with a side of crispy onion strings or French Fries with Sriracha ketchup.

6 oz. Atlantic salmon fillet with caper dill aioli, confetti slaw and pickles on a toasted brioche bun

A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

A butcher's blend burger patty, topped with 3 hog heaven medallions and bacon jam, Gruyere. Served with pickled jalapenos and a house made slaw. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

10 oz. whole ribeye steak served on a hoagie roll with fried onion strings, garlic aioli. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

(Cowboy Style): Pork Chop seasoned, breaded and fried. Topped with a homemade sausage gravy, scallions and fresh thyme. (Garden Style): Pork Chop seasoned, breaded and fried. Topped with an Arugula and Heirloom tomato salad tossed with basil, Extra Virgin Olive oil and fresh squeezed lemon juice.

7-8 oz. Redfish, seasoned with creole seasoning and olive oil, cooked over an open flame and topped with fresh basil pesto. Accompanied with a side of wood-charred asparagus topped with Balsamic Syrup and Pecorino Romano cheese.

Brick oven half chicken with roasted smashed fingerling potatoes.

8 jumbo shrimp breaded in a seasoned flour and fried. Tossed with Szechuan peppercorn, Fresno Chiles and Cilantro leaves. Served over a bad of crispy thin-cut fries and a side of Sriracha ketchup and green tartar sauce.

Two Wagyu meatloaf cupcakes topped with a Sriracha glaze, whipped potato icing, peas and diced carrots finished off in the pizza oven. Served with a side of au jus.

Chili-rubbed grilled salmon served with zucchini noodles, red rice and accompanied with a lime crema.

Buttermilk-fried crispy Cornish hen with vanilla waffles, apple syrup and fruit trio.

Homemade BBQ sauce basted on the ribs and complemented by a multi-color slaw with a light, creamy vinaigrette. Served with a side of BBQ sauce.

Five pieces of Icelandic Cod battered and golden fried. Served over a bed of slaw-mixture of green and red cabbage, carrots and green onions, tossed in Apple cider Vinaigrette and hand cut French fries. Served with green tartar sauce and Sriracha ketchup.

Hearty braised Cornish game hen with spring vegetables, topped with a flaky butter crust

Impossible Burger patty, smothered in crimini mushroom gravy and served with roasted garlic cauliflower puree and wood-charred asparagus

Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts and parmesan (vegan optional)

Gnocchi sautéed with a bacon béchamel and black truffle peelings.

Chicken breast finished with a Cajun seasoning, served over a bed of penne pasta tossed in a homemade Oven Roasted Tomato Sauce, sautéed red onions and topped with Pecorino Romano Cheese and Fresh Oregano.

Prepared with tomato, shallot and garlic and finished with herbed butter.

8 oz filet mignon, wrapped in bacon, seasoned with a CARVE smoke seasoning and smoked with cherry wood. Served with caramelized onions and topped with CARVE steak butter.

22 oz bone-in ribeye seasoned and broiled at 2000 degrees. Served with caramelized onions and topped with CARVE steak butter.

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

12 oz. CARVE Smoked Sliced NY Strip, 16 oz. Sliced Caramelized Prime Rib, 12 oz. Sliced Chateaubriand; Half Hog Heaven, 4 Shrimp Brochette, and 4 Lobster Corn Dog Balls served with 3 different sauces: au jus, Truffle Merlot and miso butter

Smoked macaroni sautéed with pepper jack, smoked yellow cheddar and smoked Gruyere, topped with seasoned Panko breadcrumbs and smoked Paprika.

Roasted corn, corn meal, garlic, jalapenos, scallions and Pecorino Romano Cheese pureed and topped with homemade brown sugar granules and roasted.

Asparagus spears seasoned with black pepper and Kosher salt and grilled over an open flame. Topped with extra virgin olive oil and Pecorino Romano cheese.

Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

Carrots, yellow squash, zucchini, roasted red and gold beets and Brussels Sprouts seasoned and sauteed in olive oil, and finished in the pizza oven.

Toasted Sesame oil, peas, fried egg, Kimchi and scallions tossed with fried jasmine rice.

Fingerling potatoes roasted and smashed, cooked in Carve's fireworks marinade and topped with chives, rosemary and extra virgin olive oil.

Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.

Cremini mushrooms sautéed in Burgundy wine, chicken stock, herb-garlic butter and diced yellow onions.

Spinach complimented by our creamy Bacon Béchamel, chopped onions, garlic and Pecorino cheese.

Potato wedges fried, seasoned and topped with truffle oil, potato haystack and Parmesan cheese. Garlic Aioli is served on the side.

Thin-Cut French fries seasoned with Kosher salt and served with a side of Sriracha ketchup.

Whipped potatoes with bacon, scallions, capers, purple onions and shredded smoked cheddar for the ultimate loaded whipped potatoes.

Banana cream pie parfait with vanilla custard, graham cracker crumbs, bananas and caramel sauce

Layers of graham crackers, rich dark chocolate and house made marshmallows torched to order and served tableside under a dome of apple wood smoke.

Rich smoked and salted dark chocolate pudding served under a smoky dome with peanuts, candied orange rind and whipped vanilla cream

Rich dark chocolate ganache torte garnished with edible flowers

Three mini mason jars featuring our Butterscotch Budino, Banana Cream Pie Parfait and Smoked Chocolate Kahlua Pudding

Layered tower of marshmallows, graham crackers, and toffee almond chocolate crunch, drizzled with housemade caramel, smoked and torched to order.

Rich butterscotch custard topped with a creamy caramel sauce and Maldon Sea Salt to create a sweet and savory dessert.

Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with Grand Marnier

Poached lemon dill salmon with red peppers, celery, Dijon and mayonnaise. Lightly breaded with panko bread crumbs and flash fried. Served with a housemade remoulade.

A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with French Fries and ketchup.

Three chicken fingers breaded in seasoned flour and fried and served with a side of fries and ketchup.

Pizza topped with pizza sauce, mozzarella and Fontina and cut into 4 slices. | VE

Fried chicken tenders and half of a waffle served with butter and maple syrup.

One scrambled egg, half a waffle and a slice of bacon served with butter and maple syrup.