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Congress introducing a la carte menu for summer

Matthew Odam

Congress is changing the way it does business. Chef David Bull’s fine dining restaurant has risen to the top tier of Austin restaurants on the strength of its three ($75) and seven-course ($125) prix fixe menus. The restaurant in the base of the Austonian will roll out an a la carte menu for the first time starting Wednesday.

The new items include an arugula salad with burrata and peaches, foie gras torchon, brown butter poached lobster, Ora king salmon belly, and a rack of lamb with lamb pancetta. The menu will also include a selection of light pasta dishes, one of Bull’s specialties. Starters will range from $8 to $32, pastas $12 to $38, and main courses from $32 to $48. The restaurant will offer the new menu items through August 30. Congress will also introduce a new five-course menu option for $85 ($135 with wine pairings). The three and seven-course menus will return September 2. Congress landed the number three spot in my Top 50 in 2012 (read about it here) and number four in 2013 (read that here).

“Switching to an á la carte format is very exciting. It allows the kitchen more creative freedom with each dish and gives our guests the ability to determine their own unique experience,” Bull said. “This menu expresses our desire to create more approachable and economical options for the summer, while still offering our guests the opportunity to celebrate or indulge at any level.”

It was announced in February that Bull and his team at La Corsha Hospitality will open restaurant Boiler Nine Bar + Grill in the Seaholm development downtown later this year.