FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

canape service and OUR SOURDOUGH

ALL MENUS SUBJECT TO CHANGE

 

SNACKS
 

 

*MARKET OYSTER   3.5 PER PIECE
Valley grapefruit – green elderflower mignonette 

*EGG TOAST   5   
Ryan's brioche / cured king salmon / everything spiced crème fraiche

BARTON SPRINGS MILL WHITE CORNBREAD   5
shaved Apis speck ham / fennel and confit tomato agrodolce
 


 

 

CHOICE OF APPETIZER
 

 

JAMES BROWN’S HEIRLOOM CORN “CREPE”     
corn ash crepe filled with various hominy corns, sweet corn butter, roasted heirloom peppers and huitlacoche / pickled chilis and “hatch” chili adobo sauce 

CHARRED SPANISH OCTOPUS
carrot vinaigrette seasoned with coconut water, Bengali aromatics and carrot pickle / green papaya and Thai basil / nigella seed "duhka" and vadouvan spiced yogurt

BLUE CRAB AND SMOKED KING MACKEREL
dressed with a pistou of yuzu - green peppercorn and fresh cheese / sauce made of fermented celeriac miso and smoked sugar kelp "kombu" with shaved green apple

*BAFFIN BAY “CORVINA” CRUDO
cured in the style of “kombu-jime” and seasoned with our sunflower tamari soy / served with a relish of roasted early fall squash and avocado poached in smoked seaweed oil / sauce of roasted watermelon and young ginger with heirloom radishes and African blue basil
 


 

 

CHOICE OF ENTRÉE


 


*SUNFLOWER MISO GLAZED ORA KING SALMON “PAVE”
glazed with our sunflower miso seasoned with honey, ginger, sake and mirin in the style of "Nobu Matsuhisa" / roasted sunchokes stewed in a rich crab - seaweed broth and crab butter / grilled grape – urfa chili nage and yuzu
     
PAINTED HILLS NY STRIP   OR   70 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 4 PER OZ)
potato and garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

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

TERRAPUREZZA CHICKEN “LA CRÈME” FOR TWO (SUPP 8)
stuffed with a chicken and brioche - roasted shallot mousseline / chicken confit buckwheat crepe "gratiné" with brown butter cauliflower crème / Boggy Creek Farm's mustard frill and roasted cauliflower steak / yellow wine - lemon thyme chicken jus
 



CHOICE OF DESSERT

 


VALRHONNA “GUANAJA” CHOCOLATE TOURTE
beet – beer malt crouquant and almost dried beets re-glazed in a light caramel of Indian spices and preserved citrus / thyme ice cream and dried chocolate 

SWEET CORN MOUSSE
served with a sweet "ceviche" of tropical fruits marinated with Thai aromatics and our mango vinegar / holy basil from the garden and lime leaf meringue

CHEESE AND APIS HONEY (SUPP  4)
Chandoka, Roquefort, and Le Pommier / served with our red wheat sourdough / preserved orange marmalade
 


 


 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
9.16.2017

 

ALL MENUS SUBJECT TO CHANGE