FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

SNACKS

 

*MARKET OYSTER   3.5 per piece
Cubeb pepper and cucumber mignonette / cucumber gelée 

*EGG TOAST   5   
Ryan’s brioche / aged beef "parisa" / jalapeno and mimolette

TAYLOR’S HOT BUTTERED BISCUIT   5
Apis Culatello / Apis cultured butter / allium relish
 


 

CHOICE OF APPETIZER

 

*PORTLANDIA CARROT VINEGAR EGG
buckwheat – carrot top “tabbouleh” / barbecued carrots / spiced Apis beef jerky / aged beef jus / fresh local heirloom carrots / beef fat hollandaise

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

SMOKED LUMP GULF CRAB
crab – tomato dashi / heirloom tomatoes and fennel bulb / grilled sourdough with black garlic / smoked lemon – thyme crab butter

*100 DAY AGED 44 FARMS RIBEYE TARTARE (SUPP 8)
seasoned with caramelized onion vinaigrette / aged beef powder / tarragon and chili oil / fried and pickled shallots / onion lavash / pickled pearl onion

 

 

 

CHOICE OF ENTRÉE

 

GOLDEN TILEFISH
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / salad of fresh sorrel, green tomatoes, and spring peas / sorrel vinaigrette / mint oil 

*PAINTED HILLS NY STRIP   OR   65 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 4 PER OZ)
potato and parsnip pave dressed in a leek vichyssoise / charred leek and onion chimichurri seasoned with meyer lemon / beef fat roasted parsnips in a roasted vegetable black garlic “Apis 1” sauce / parsnip chips and parsnip puree 

TERRAPUREZZA RED WATTLE PIG TASTING
pork loin and belly glazed in Apis honey caramel / stew of various legumes and chili negro 'Nduja / cerignola olive espuma / grilled cauliflower and chicory / olive, hazelnut, and preserved citrus

PORTLANDIA CHICKEN
popcorn and heirloom hominy grits / charred green onion and jalapeno puree / New Mexican huitlacoche - chile sauce / corn tuile dusted in green garlic / local chile - chicken jus

SPRING TASTING OF LAMB (SUPP 6)
grilled loin / lamb roulade seasoned with red wine mustard seeds / Anson Mills smoked green wheat / Apis mustard / glazed spring onion / grilled little gem lettuce / tarragon
 


 

 


CHOICE OF DESSERT

 

CHOCOLATE FENNEL MOUSSE
chocolate and sarsaparilla tea sorbet / Barton Springs Mill sweet fennel torta / Cointreau liqueur and birch chocolate mousse / candied local oranges / pickled fennel stalk 

SOURDOUGH AND STRAWBERRY SEMIFREDDO
sourdough crostini brushed in Apis honey / black lemon and roasted strawberry jam / fresh strawberries / peanut 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 HONEY (SUPP 4)
Seascape, Bay Blue, and La Tur / our red wheat sourdough / orange, lime and mint marmalade  
 


 


 


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
5.19.2018