Menu
Swift's Attic Dinner Menu
Edgar Cuspinera - Executive Chef
- DINNER
- HAPPY HOUR
- COCKTAILS
- SPANISH PAIRINGS DINNER 10/17
Snacks
Add speck for an upcharge
Vegetables
Meat & Seafood
The Chef's Cut*
Market Price
Each week, Chef Edgar selects the best cuts available from local ranchers and farms.
Weekdays | 4pm – 6pm
HAPPY HOUR SNACKS
HAPPY HOUR COCKTAILS
Ice Ball Cocktails
A flavorful, frozen sphere of deliciousness, topped with the appropriate spirit. Drink it quickly for a more spirit-forward experience or allow the ice to slowly mellow the cocktail out as it melts. The choice is yours!
Feel free to change it up or reload with an additional shot at any time!
Zero Proof Balls
Cocktails
Seasonal Cocktails
Top Shelf Cocktails
BIG ASS BURGER NIGHTS!
January 29 - March 11, 2024
Executive Chef Edgar Cuspinera is bringing back the BIG ASS BURGER in a 7 week series specially created for YOU.
1st come, 1st served with a limited number available each night. All burgers will be served at 9:00pm.
Upcoming Burger Line Up…
January 29th : Big Mac-xican
February 5 : Fe Fi Fo Fum
February 12 : BAW RAM EW
February 19 : Southbound and Down
February 26 : John Wesley H.
March 4 : Curry Burger
Week 11 : Texas 6 Step
Spicy chile seasoning
Pan fried Benton’s country ham
Panko fried pickled Poblano slice
Oaxaca cheese
Avocado
Guajillo-mac sauce
Pambazo bun
French fries
8oz Ribeye patty
Smoked Cheddar
Pea Tendrils
Cured yolk Aioli
Steak fries
Mint chutney
Spicy pickled fennel and cucumber
Red onion
Beet falafel patty
Fresh pita
Fried chickpeas (side)
Jalapeño Coleslaw
Nashville Hot Sauce
Fried Chicken Thigh
Beer Battered Fries (side)
8 oz Ribeye patty
Blue Cheese
Bacon, Jalapeno, Onion Jam
Borracho Beans (Side)
Korma Curry
Paneer Patty
Garlic Naan bread
Shoestring Fries (side)
Texas twinkie
little gem
spicy ranch
Texas toast
Texas caviar (side)
Happy Valentine’s Day 2024
$100.00 per personOptional Wine Pairing: $35
1st Course
Choose 1
Wine Pairing: Amalaya Estate Malbec, Salta, Argentina
Salmon Rillette: Fuji apples, Beldi lemon confit, breakfast radish, crème fraiche, housemade sourdough bread, chives
Eggplant Emoji: roasted eggplant, little gem, pickled jalapenos, thinly sliced breakfast radish, sunflower seeds, focaccia (vegan, gf)
One In The Oven: stuffed duck egg, ginger, braised sunchokes, yuzu custard, Platinum Osetra caviar
Seared Foie Gras: grilled Fuji apples, Armagnac fig jam, balsamic glaze, grilled focaccia, herbs ($20)
2nd Course
Choose 1
Wine Pairing: Pascal Jolivet Sancerre, Loire Valley, France
Si Se Viche: poached Maine lobster, Aji Amarillo, lemon aioli, Okinawa sweet potatoes, dill oil dust
I’m in Love With a Skewer: grilled fresh hearts of palm, kimchi glaze (vegan, gf)
One Eyed Jaques: Coquilles St. Jaques, mediterranean scallops, minced cremini mushroom, Swiss Spycher gruyere mornay, tarragon
3rd Course
Choose 1
Wine Pairing: Ferrari Carano Cabernet Sauvignon, Sonoma County, CA
The Flying V: roasted JJ & Son Farms duck breast, dirty black garlic black rice, housemade orange & thyme duck sausage, demiglace
Sir Otto: onion oil poached sunchoke, Spanish saffron, baby carrots, crispy leeks (vegan, gf)
Ora of Greatness: King Ora salmon steak, sweet potato gnocchi, creamy miso, braised fennel
Love Me Tender: Legacy Farms wagyu tenderloin, jumbo lump gulf crab, turnip, asparagus cream ($30)
Dessert
Wine Pairing: Taylor Fladgate Tawny 10yr Porto, Portugal
Roses Are Red: Sablee, rose cream mousse, strawberry & rhubarb foam, frangipane, roasted pine nuts
Crème of the Crop: Texas lavender custard from Bluebonnet Farms, housemade raspberry whip cream
Solo Volcano: chocolate lava cake, cherry red wine reduction, cherry ice cream
Austin Restaurant Weeks
August 30th – September 15th, 2024
Tasting Menu | 60
1st Course
Let the Beets Drop
fried beet falafel, mint-cilantro emulsion, tomato harissa, French couscous, mint (vegan)
2nd Course
Fish, Salad & Ballads
Scottish salmon rillette, fresh dill, pickled red onions, serrano peppers, capers, toasted bread
3rd Course
Redrum Redfish
blackened Texas Redfish, corn puree, asparagus, smoked tomato butter
4th Course
Oh, Maria, Maria
lemon curd, poppy seeds & galletas maria cookie crumble, Bailey’s whipped mascarpone, chocolate
A portion of your meal goes directly to the Central Texas Food Bank to help feed our neighbors in need.
Spanish Pairings Dinner 10/17
Join us for a chef team up Spanish inspired dinner at Swift's Attic with Executive Chef Edgar Cuspinera and Traditional Spanish Chef Pablo Jiménez Sancho. Includes a 5 course tasting menu developed by our chef's featuring traditional Spanish dishes in a Swift's Attic way and drink pairings for each course.
1st Course
Deconstructed potato Tortilla with caramelized sweet onions compote and Yukon potato foam.
2nd Course
Ajoblanco.- Chilled almond-country bread soup with black grape granita, toasted almond and orange vinaigrette
3rd Course
Seared Bluefin Toro, with potato purée and Manzanilla wine braised onions.
4th Course
Paella of mushrooms and Iberico Presa (Spanish shoulder pork tenderloin)
Dessert
Natilla cheesecake with goat cheese custard foam, Lotus cookie crumble and honey-lime sorbet
Book Your Spot
