August

SUNGOLD TOMATO TART | tomato XO, cane vinegar

Table for two, please!

Indulge in an unforgettable summer soirée at Restaurant August! 🍽️✨ Dive into our exquisite tasting menus, paired with an extensive selection from our wine cellar. Whether you're savoring every bite or toasting with friends, every moment here is a celebration of culinary artistry and refined taste.

August is closed for the 4th of July. We will see you tomorrow for dinner!

Don't miss out on our Wanderlust Wine Wednesday this Wednesday, June 26th at 5:30pm! We are featuring a delightful wine-tasting experience focused on the exquisite wines from the Rhône Valley perfectly paired with a curated selection of artisanal cheeses. Purchase tickets here: https://bit.ly/3xiIl0m

Join us for an unforgettable Wanderlust Wine Wednesday on Wednesday, June 26th at 5:30pm! We are featuring a delightful wine-tasting experience focused on the exquisite wines from the Rhône Valley perfectly paired with a curated selection of artisanal cheeses. Purchase tickets here: https://bit.ly/3xiIl0m

Indulge in the flavors of the South of France this summer with our tasting menu, designed to celebrate the vibrant culinary heritage of France. Join us for a gastronomic journey that brings the soul of Southern France to your table, right here at August. Reserve now: https://www.restaurantaugust.com/south-of-france

GRILLED ROYAL RED SHRIMP | white balsamic, summer squash, green garlic

COAL-ROASTED IBERICO PORK | baby lima beans, rouille, tomato marmalade, togarashi

Elevate your NOWFE experience with a once-in-a-lifetime dinner with a selection of Spire Collection wines from 2024 winemaker of the year, Chris Carpenter! We will highlight each wine with a perfectly paired dish crafted by Executive Chef Corey Thomas! Purchase tickets now: https://www.restaurantaugust.com/nowfe

ZEPPOLI | pistachio diplomat, orange blossom, honey ice cream

PASSION FRUIT TART | macadamia nut crust, ginger ice cream

RED SNAPPER PONTCHARTRAIN | shrimp, lump crabmeat, wild mushrooms, sauce bearnaise

PECAN SMOKED A5 WAGYU TARTARE | celery root, granny smith apple

BARBEQUE ESCARGOT | black trumpet mushrooms, Bayou Cora grits, brie

HUMMINGBIRD CAKE | creole cheesecake, brûléed banana, pineapple ice cream

PAN SEARED STRIPED BASS | blackened oysters, artichokes, bacon, blood orange

BLUEFIN TUNA CRUDO | passion fruit, mirliton mignonette

TÊTE DE MOINE CHEESE | dates, orange, hazelnut

KOHLRABI ALMONDINE | haricot verts, cippolini onions, marcona almonds

LES RAISINS | odvi armagnac, sherry, lillet blanc, pineapple

AUGUST DESSERTS | Hummingbird Cake, Zeppoli, Passionfruit Tart, August Candy Bar

GRILLED COLORADO LAMB LOIN | morel mushrooms, heirloom carrot, armagnac

CRISPY P&J OYSTERS | paddlefish caviar, pernod, spinach

Join us this Easter Sunday for an unforgettable experience! We will be serving our special Easter menu from 11am to 8pm. Reserve at the link in our bio.

AUGUST CANDY BAR | cashew hazelnut caramel, miso mousse, coconut sorbet

TORCHON OF FOIE GRAS | Louisiana strawberries, grand marnier, brioche

PAN SEARED HOKKAIDO SCALLOPS | iberico pork, romanesco, preserved ramps, pork jus

SWEET POTATO CRÈME BRÛLÉE | blood orange sorbet

Meet our newest team member, Tamber Weiersheuser! A native of Muscatine, Iowa, she has become a prominent figure in the culinary world as an accomplished Executive Pastry Chef. Tamber joins us as our new Executive Pastry Chef moving from Los Angeles, where she earned a coveted Michelin Star. With an Associate of Applied Science in Pastry Arts from the College of Southern Nevada and eight years of experience working with culinary luminaries like Alain Ducasse and Wolfgang Puck, Tamber's passion for the culinary arts was nurtured in her early experiences in the kitchen with family. She aspires to receive a James Beard award and is known for her fun and playful approach to desserts, fostering interaction between staff and guests.