FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND OUR SOURDOUGH
ALL MENUS SUBJECT TO CHANGE


 

SNACKS


 

*MARKET OYSTER   3.5 per piece
Tellicherry peppercorn mignonette / champagne cherry gelée 

*EGG TOAST   5   
artisan bread / aged beef "parisa" / jalapeno and mimolette

SMOKED TROUT ROE   5
sourdough blini / crème fraiche / everything spice
 


 

CHOICE OF APPETIZER

 

 

*PORTLANDIA BLACK VINEGAR EGG
young ginger pickled soft-boiled egg / confit and smoked blue oyster mushrooms warmed in a pickled young ginger butter / fried celeriac crumble / fermented mushroom powder and celery curls

*OLIVE OIL POACHED ALBACORE TUNA
koshihikari rice risotto seasoned with potatoes and green garlic / olive brined charred baby leeks / dehydrated green olives and Tomimaru Japanese tomatoes
 

SPANISH OCTOPUS
crusted with Bloody Butcher cornmeal / royal corona beans simmered in a roasted winter vegetable stock / Apis fresno hot sauce / pickled pole beans and cucumber relish

*DRY AGED BEEF TARTARE (SUPP 5)
dressed with white anchovy and Apis preserved lemon vinaigrette / Japanese pickled and compressed kohlrabi / beef fat roasted apples / fermented celeriac / our sourdough seasoned with cubeb pepper
 


 


CHOICE OF ENTRÉE

 

 

*ORA KING SALMON
crispy skin and sourdough crumb / ash roasted rutabaga puree seasoned with 2016 sunflower miso / wheat berry, grilled broccoli, and green olive ragout / tomato - butter confit baby radishes and chewy winter tomatoes

*PAINTED HILLS NY STRIP   OR  60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 4 PER OZ)
Robuchon potatoes seasoned with meyer lemon / cumin and beef fat roasted baby red cabbage / black garlic – oregano salsa negro / brown butter and pulverized potato skin 

TERRAPUREZZA RED WATTLE PIG TASTING
pork loin and belly glazed in Apis honey caramel with toasted peanuts / "dirty rice" fried with smoked pork rillette / our 2016 peanut miso espuma with grilled turnip and swiss chard seasoned with green coriander vinaigrette 

*28 DAY AGED ROHAN DUCK BREAST FOR TWO (SUPP 8)
roasted duck breast glazed with burnt Apis honey and benne seeds / confit baby heirloom carrots in Apis beeswax and pollen / bulgur wheat cooked in duck fat with confit duck thigh / 2016 carrot miso puree and carrot vinaigrette
 



CHOICE OF DESSERT


 

MILK AND COCOA
Japanese style chocolate cheesecake / roasted cocoa meringue / fresh sweet cheese brûlée / whey sorbet / fresno chili powder spiced chocolate sauce / mint - whey gelée  

PISTACHIO SEMIFREDDO
winter citrus snow / mesquite roasted pineapple chips / golden kiwi dressed in pistachio oil / mango and citrus oil vinaigrette / pistachio and brioche crumb

WARM MESQUITE CAKE
maple crème fraiche / roasted sweet potato puree / maple - ginger caramel / young ginger oil and sweet potato chips

*CHEESE AND OUR HONEYCOMB (SUPP  4)
Bianco Sardo, Bleu des Causses, and Red Hawk / our red wheat sourdough / strawberry and citrus marmalade
 


 


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
1.13.2018