FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

SNACKS

 

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

*SMOKED FISH DIP  2
puffy rice chip / shaved celery

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


 


 


 


 

CHOICE OF APPETIZER

 

HONEY DOE FARM’S GOATS MILK RICOTTA GNUDI
cheese dumpling / various summer squash / fermented squash puree with sourdough / saffron / soft herbs 

SPANISH OCTOPUS
black garlic hummus / roasted and pickled lunchbox peppers / fermented pepper relish / cilantro / chickpea chips

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

*AGED BEEF CRUDO (SUPP 8)
buckwheat crêpe / foraged mushrooms / caramelized kimchi / ramps / kimchi beef jus
 

 

 

CHOICE OF ENTRÉE

 

LINE CAUGHT SNAPPER  (LIMITED AVAILABILITY)
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / eggplant – tomato ragu / salad of fresh sorrel, green tomatoes, and spring peas / mint vinaigrette / mint oil

*6OZ     PAINTED HILLS NY STRIP   OR   
*12OZ   75 DAY DRY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 48)
potato and parsnip pave / 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 puree / grilled cauliflower and chicory / olive, hazelnut, and preserved citrus

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


 

 


CHOICE OF DESSERT

 

TASTING OF BLACKBERRIES
sage pâte sucrée / blackberry curd / fresh blackberries compressed with blackberry leaf and honey / sage oil / honey – lemon mascarpone 

GRILLED FIG LEAF SEMIFREDDO
fresh figs / fig jam with tawny port / Brewster oats and puffed rice in honey caramel / pecan tuile 

ALMOND - OLIVE OIL CAKE SEASONED WITH BLACK LIME
peach leaf – white chocolate mousse / black lime meringue / Fredericksburg peach / Marcona almond / lemon basil 

*CHEESE AND OUR HONEYCOMB (SUPP 4)
Granbury Vintage, Valdeon, and Mt. Tam / our red wheat sourdough / blood orange marmalade
 


 


 


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
7.13.2018