About Old Pecan Street Cafe Austin
About Old Pecan Street Cafe Austin
The Old Pecan Street Cafe is located in a Historic Landmark building which lies at the center of Austin's famous Sixth Street district. The building was erected by J.W. Simpson in 1905 for his new hardware store. The limestone rubble walls of the structure were originally part of the Radcliffe Platt Livery dating back to 1872. In 1972, the Old Pecan Street Cafe opened its doors and has been thrilling guests with its unique menu and ambiance ever since. They are within a few blocks of many downtown hotels, the convention center, and many of Austin's premiere nightclubs. In this setting they offer first-class dining with a historic ambiance and menus that deliver a French twist that is subtle yet enticing, be sure to try one of their legendary deserts made fresh daily.
The Menus at Old Pecan Street Cafe Austin
The lunch menu at Old Pecan Street Cafe offers menu items that range from $8.95 to $12.95 including Chicken Marsala, Seafood Etoufee, and 4 lunch sized varieties of their famous crepes. The dinner menu adds items like Steak Bordeaux, Veal Marsala, and Blackend Redfish to the culinary mix and range from $10.95 to $29.95. Below is a sample of The Old Pecan Street Cafes dinner menu.
Veal Marsala $19.95
Medallions of veal, fresh cut in house, lightly breaded, then sautéed in our reduced Marsala wine sauce.
Quiche Lorraine $10.95
The Pecan Street Favorite, made with ham, scallions, and an abundance of Swiss cheese
Steak Bordeaux $24.95
Eight ounces of choice tenderloin filet broiled and served with a beef and red wine sauce of mushrooms, onions and herbs. This Pecan Street specialty has been a favorite year after year.
Crêpes d'Epinard $10.95
A dinner crêpe filled with fresh spinach and imported cheeses.
Blackened Redfish $17.95
A fabulous filet prepared in Old Pecan Street's own unique blend of spices and topped with our Etoufeè sauce.
Old Pecan Street Chicken $14.95
A tender breast of chicken, delicately filled with our special pecan pesto, lightly sauteed in butter and herbs, then complimented with Dijonnaise sauce. Served over rice pilaf.
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