Image from the Peacock Website

Cuisine de Cocktail
Tuesday, January 8
The Peacock (515 Pedernales St)
$40, 8pm, Reservations Required
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Forget tasting menus with wine pairings, the Peacock kicks off a monthly "Second Tuesday" tomorrow featuring a cocktail menu with food pairings.

Executive Chef Deegan McClung of Cissi's Market (who is also the former Chef de Cuisine at Uchi) will spearhead the food menu, and Peacock Head Bartender Slim Neumann is in charge of the cocktail menu.

Reserve your seat by e-mailing info@peacock-austin.com. (There will be limited walk-up seating.)

Read on for the full menu of cocktails and snacky treats.

A Peacock Aperitif to start the evening...

Amuse Bouche
Bacon Pana Cotta - House-cured Bacon Pana Cotta with a Sherry-Tomato Emulsion

First Course
Boggy Creek Farms Arugula & Scallop Salad - Torch-seared Diver Scallops with wilted Cucumber, Lemon Chips, & Arugula with Lemon-Juniper Vinaigrette
Cucumber Martini - Hendrix Gin muddled with cucumbers and pinch of dry vermouth

Second Course
Beef Carpaccio - Seared, rare Grass-fed Beef Carpaccio with Truffled Cow's Milk Cheese and Wild Mushroom Foam
Absolut Pear Martini - Absolut Pear Vodka, Citrus Vodka, splash of Dissarano and a squeeze of lemon.

Third Course
Duck Confit Vol-au-Vent - Duck Confit in a savory Puff Pastry with Black-Eyed Peas and a Ham Hock Jus
Manhattan - Makers Mark Whisky, sweet vermouth, with a dash of bitters

Dessert
Exotic Soup - A Brunoise of tropical Fruits with a Mint Consomme
Kir Royal - Cava sparkling wine and Chambord