FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

canape service and our pain au lait

 

SNACKS

 

*MARKET OYSTER   3.5   per piece
Valley grapefruit / green elderberry capers

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

BIG EYE TUNA (LIMITED AVAILABILITY) 5
koshihikari rice / yuzukoshō-tofu / Springdale Farm’s “negi”
 

 

CHOICE OF APPETIZER

 

SWEET PEA – TOFU “AGNOLOTTI” PASTA
glazed ruby red shrimp and a smoked butter seasoned with country ham - dried shrimp seaweed broth / first of the season asparagus tips and spring garlic and a lemon leaf emulsion with lots of yuzu and shiro soy

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and Zach Hunter's carrot - fermented chili "gochujang" and various vinegars

LOUISIANA CRAWFISH AND SPRINGDALE “ALLIUMS”          
crawfish, veal sweetbreads, and spring onions glazed with crawfish head "Américaine" sauce / spring garlic custard and crispy tapioca dusted with burnt onion powder / charred young onions and dried ramp leaves / caramelized leek "whey" broth seasoned with citron vinegar

WHITE ASPARGUS
poached white asparagus and ember roasted kohlrabi glazed in reduced root vegetable "jus" / braised beef tendon - smoked tuna belly relish / preserved lemon and lemon thyme from the Apis garden
 

 


CHOICE OF ENTRÉE

 

GENTLY POACHED ICELANDIC COD
cooked in an oil seasoned with roasted yeast and our sourdough / veloute of garlic chive and leeks cooked with a "dashi" of smoked monkfish head and bones and our sugar kelp "kombu" / grilled bok choy seasoned with Hong Kong vinaigrette / potato and brioche crumb

PAINTED HILLS NY STRIP OR CÔTE DE BOEUF (SUPP 2.5 PER OZ)
potato and spring garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

TINA AND ORION’S CHICKEN STUFFED WITH VEAL MOUSSELINE
Sacramento delta asparagus glazed with spring garlic and Charleston gold rice enriched with ramp - walnut pesto / morel mushroom "l'crème" seasoned with peanut miso - XO butter / yellow wine sauce from 1995

OUR INAUGURAL RED WATTLE PORK TASTING FROM TINA AND ORION
loin glazed in red pepper juice, smoked belly, rillette and "ras el hanout" spiced sausage / ember roasted eggplant seasoned with black olive oil and "tarhana" wheat / preserved orange and lots of herbs with tomato raisins and Persian cucumber / cashew crumble
 



CHOICE OF DESSERT
 


VALRHONNA “EQUITORIALE” CHOCOLATE “TORTE”
ember roasted mango - passion fruit sorbet / lime scented champagne mango and mesquite bean / fresh "myoga" and macadamia nut

“POTEET” SPRING STRAWBERRIES
sliced strawberries glazed in a strawberry and meyer lemon blossom reduction / roasted strawberry mousse and gelée with matcha ice cream / crispy white chocolate and a strawberry vinegar 2016-fennel vinaigrette

WARM YELLOW BEET “STICKY TOFFEE” CAKE
tangerine - yogurt sherbet / red beet caramel and crispy honey comb / red beets marinated in thyme vinegar, Apis honey, and hazelnut oil

CHEESE AND OUR HONEYCOMB (SUPP  4)
Tomme de Savoie, Caveman blue and Oma / 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
4.15.2017

 

ALL MENUS SUBJECT TO CHANGE