Home > The M.O. > Archives > 2009 > September > 22 > Entry
A sneak peak at The Highball’s menu
After talking to Highball ownership, one thing is certain: This ain’t your grandpa’s bowling alley food.
For the diner at The Highball, owner Tim League brought in former Alamo Executive Chef Trish Eichelberger to create diner food with a local and epicurean twist. Eichelberger says the menu has a throwback feel that will evolve while featuring fresh and local fare. The bar offers 16 tapped beers, with 12 of those being local, along with wine, liquor and the venue’s Signature Highballs. The Signature Highball menu will include 10 different cocktails created by former Alamo Ritz manager Ryan Schibi and Eichelberger, who will re-imagine some classic cocktails along with more modern drinks featuring fresh ingredients.
(For a video interview with League and a look inside The Highball, click here.)
THE HIGHBALL MENU
(Please keep in mind that this is a very rough draft of the menu, given as an exclusive to Austin360, and I have been told my Tim League that prices are not yet established.)
MARTINIS
Executive chef Trish Eichelberger has worked with bar manager Ryan Schibi to craft a signature line of cocktails for The Highball. These drinks are from two camps: reimagined classics and modern creations with fresh ingredients and infusions.All of our signature Highball cocktails are $10 and are made by hand with fresh ingredients and premium spirits.
Please allow a few extra moments for the creation of any of the signature highballs.
OLD FASHION
Cherry Infused Bourbon, Muddled Orange, Maraschino Liqueur with bourbon cherry
THE DAISY
Citrus Infused Silver Tequila, Cointreau and Agave Nectar and black salt rim
RASPBERRY FIZZ
Citrus Infused Vodka, Elderflower, Rosemary, Muddled Blackberries
THE SILVER LINING
Rye, Lemon Juice, Licor 43 and Egg White
MOJO RICKEY
Kaffir Lime Infused Rum, Mint with a sugar cane swizzle
THAI ONE ON
Mango Infused Rum, Palm Sugar Syrup, Thai Basil, Ginger, Cucumber, Mint,
Cilantro and Lime Juice with a sea salted rim
THE HEIRLOOM
Pepper Infused Vodka, Tomato Water and Basil with a cherry tomato and
smoked salt rim
THE 10 PIN
Cucumber Infused Gin with Muddled Strawberries, Basil with a strawberry
and smoked salt rim
APPETIZERS
HIGHBALL HOTWINGS
Texas Quail, flash fried, tossed in sriracha bacon emulsion. Celery, Carrot
sticks and mild pickled okra
DR. PEPPER RIBS
Spice Infused Dr Pepper glazed pork ribs with toasted peanut crust
FRIED POTATOES AND ONIONS
House cut Burbank Potatoes, Beer battered onion rings
House made tomato ketchup, demi-glace for dipping
BLT CHICKEN SALAD FINGER SANDWICHES
Local free range chickens, house made bacon, cherub tomatoes, toasted
Texas pecan creamy avocado dressing stacked on multi-seed bread with
crispy romaine
TEXAS GULF SHRIMP CAKES
The best you can score from our coast, caked up with local seasonal veggies,
flat seared to golden brown delicious and served with roasted jalapeno tartar
BALLER CHEESE PLATE
Selection of local and imported cheese, something fruity, something nutty,
something pickled, water crackers
DEWBERRY HILLS FA RMS CHICKEN LIVER PATE
House made pate, seasonal jam, water crackers and grilled sourdough
PINS AND BALLS
Anson mill grit “balls and pins”, jammed full of something tasty and flash fried,
demi glace to dip
ENTREES
TEXAS GULF SHRIMP PLATE Fried or grilled, fries or rings, slaw and roasted jalapeno tartar sauceLOCAL VEGGIE PLATE
Four farm-fresh seasonal selections, ask your sever for details
MEATLOAF SAMMY
Bison meatloaf sandwich on toasted sourdough. Served hot or cold, with
house made mayo and romaine. Comes with fries or rings
DEWBERRY HILLS FARMS FRIED CHICKEN
Half a yard bird, lovingly fried, mashers and the vegetable of the day
LONCITO’S LAMB TIPS AND RICE
Fork tender chunks of lamb leg in a red wine and caramelized onion gravy on
mushroom wild rice blend
CHICKEN FRIED PORK STEAK SANDWICH
Tender cutlet of pork breaded, fried served on toasted sourdough with
housemade mayo, romaine and fresh tomato and onion. Fries or rings
THANKSGIVING SANDWICH
Roasted Turkey, house made mayo, a patty of seared leftover dressing,
cranberry sauce. Fries or rings
SALADS
THE SALUTE
Roasted beet, seasonal citrus, toasted Texas pecan and chevre on rocket
HIGHBALL CAESAR
The classic topped with sweet cherub tomatoes, fried anchovies fillets and
Moonlight foccacia croutons
HOUSE SALAD
Mixed greens, cherubs, carrot, and cucumbers
Add a seared Quail or BLT Chicken salad
WEDGE
A hearty iceberg wedge, red onion, cherub tomato, bacon crumbles and
homemade Highball 1000 island
BLUE PLATE SPECIALS
(All blue plate specials include tea or soda)MONDAY
Bison meatloaf, mashers, vegetable of the day
TUESDAY
Chicken and herbed dumplings, wedge salad
WEDNESDAY
Chicken fried pork steak, mashers, red eye gravy and vegetable of the day
THURSDAY
Thanksgiving! Turkey, dressing, gravy, mashers and vegetable of the day
FRIDAY
Texas Blackened, seasonal gulf fish, pecan rice pilaf, vegetable of the day
DESSERTS
CHOCOLATE GINGER ICEBOX PIE
Ginger infused chocolate filling with a pecan shortbread crust
FRESH FRUIT PIE OF THE DAY
Seasonal fresh fruit pie made from scratch, in-house. Ask your server
MILE HIGH COCONUT CAKE
The classic yellow cake, coconut custard filling, fluffy meringue frosting and
toasted coconut
THE SPLIT
The usual suspects on a flat seared banana, covered in liquor soaked fruits,
ignited and extinguished with vanilla bean whipped cream
BOTTLE SERVICE
Bottle Service is available anywhere in The Highball but is most common in our private
karaoke rooms. Bottle service comes as a package including your choice of two mixers,
one of our signature food platters and your choice of bottles below. With any bottle
service package, enjoy two complimentary hours of free bowling or two hours of free
karaoke for four or one hour of free karaoke for eight.
SANDWICHES AND VEGGIES
BLT chicken salad finger sandwiches with crudite and fresh fruit
CHEESE AND CHARCUTURIE PLATE
Cheeses, both local and imported, something nutty, something fruity,
something pickled, pate with seasonal jam water crackers and flat grilled
sourdough toast points
PINSETTER PLATTER
A combo platter of fried and seared golden brown delicious goodness from
our regular menu, ask you server for details.
Bottles of booze include the following: Titos Vodka, Bacardi Silver, Dripping Springs Vodka, Tanqueray, Jose Cuervo Silver, Herradurra Silver, Ciroc Vodka, Treaty Oak Rum, Hendrick’s Gin, Makers Mark, Bulleit, Crown Royal, Jameson, Don Julio Silver, Don Julio Anejo
Mixers (choose any two): soda, tonic, ginger ale, cranberry, pineapple,
Comments
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By Tarvin
September 23, 2009 9:01 AM | Link to this
I love the Alamo but can tell this place will be out of my (South Austin) price range. I guess this won’t be Dart Bowl. Maybe we can get them to switch places? Get this yuppie axed place up in North Austin and get Dart Bowl down south?
By Ike Burger
September 24, 2009 11:57 AM | Link to this
South Lamar is north from Manchaca you elitist yuppie. Heck, i am going to try it out. Can you smoke in the karioke rooms?
By b
September 25, 2009 12:17 PM | Link to this
good get, mo!!!!
if i’m gonna eat those yard birds, they better be fried real nice and kind.
By Nathan Yost
September 30, 2009 12:28 PM | Link to this
$10 martinis? nope.
By osteen
October 16, 2009 9:24 AM | Link to this
Anyone know when the highball will officially open??
By acb
November 1, 2009 12:29 AM | Link to this
Yes, it is high priced and yes folks with greater incomes will be the only ones that can afford it. But, I can’t hate anyone for that. I find my small income affords me more opportunity to be creative. I’ll fry my own chicken. The grass is always greener, you say? Not if you accept everyone exactly the way they are without being jealous. Contrary t popular lies and deceptions, it doesn’t cost a cent to be happy!