Chef Adam Brick and Chef Taylor Hall of Apis Restaurant and Apiary will join Chef Andrew Wiseheart of Contigo and Gardner for a six-course collaborative dinner experience at Gardner (1914 East Sixth Street) on Tuesday, December 8. The theme for the collaborative dinner is “Wild”—the menu includes ingredients that have been trapped, caught, forged, or shot. This dinner gives diners a unique experience of enjoying the culinary styles and skills of both restaurants. The menu for the Apis x Gardner “Wild” dinner follows:

Snack at Table
Apis
Nostrano, 12 month smoked culatello, coppa, egg toast with spreadable chorizo, wasabi leaf

1st
Gardner
Capacolla
watercress, mustard seed, apple, juniper oil

2nd
Apis
Venison tartare
heirloom carrot, vadouvan, kaffir lime, smoked yogurt

3rd
Gardner
King oyster mushrooms
mushroom miso, sea beans, fennel pollen, salmon roe

4th
Apis
Grilled swordfish belly
savoy cabbage, fermented apple, navette oil

5th

Gardner

Wild boar

cauliflower, herbs, chilis

6th

Apis

Valrhona white chocolate ganache

fresh yuzu, wild sea buckthorn granita, black sesame, coconut

Reservations are required and are available via the Gardner website: gardner-austin.com/reservations.