FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

canape service and OUR SOURDOUGH

 

SNACKS

 

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

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

SPANISH MACKERAL SASHIMI  5
sunflower miso tofu and koshikari rice / sunflower tamari and Apis farm negi
 

 

CHOICE OF APPETIZER

 

“CANNOLICCHI ALLA CAMPIDANESE”
cooked into a ragout made with pig’s head, chili, preserved tomato and the brides dowry of saffron / seasoned with preserved meyer lemon and 'fiore sardo" cheese

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

GULF WHITE SHRIMP AND SPRINGDALE “ALLIUMS”
white shrimp, veal sweetbreads, and spring onions glazed with shrimp head "Américaine" sauce / spring garlic custard and crispy wild rice dusted with burnt onion powder / charred young onions / caramelized leek "whey" broth seasoned with citron vinegar

FIRST OF THE SEASON HEIRLOOM CHEROKEE TOMATOES AND MAINE LOBSTER (SUPP  4)
slightly dried and lacquered with a Manilla clam and lobster jus / tomato - seaweed tea "granité" and marinated sweet 100 sungold tomatoes / blooms, blossoms and herbs from the farm and pistachio oil - strawberry vinegar dressing
 




CHOICE OF ENTRÉE

 

BEN MCBRIDE’S AMERICAN RED SNAPPER
scaled with first of the season summer squash in the style of "Eleven Madison Park" / stew of heirloom shelling beans cooked in a seaweed - mussel broth seasoned with grilled squash and smoked fish bones / our "nduja" sausage seasoned with smoked paprika and a sauce of fermented yellow squash, saffron, and dried castelvetrano olives 

PAINTED HILLS NY STRIP   OR   60 DAY AGED PRIME NIMAN RANCH RIBEYE (SUPP 4 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 FOIE GRAS 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

40 DAY AGED LAMB SADDLE WITH RED WATTLE PORK TASTING
grilled lamb saddle, 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
 



CHOICE OF DESSERT
 


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

WARM “SPICE CAKE”
almost dried carrots re-glazed with caramelized honey and carrot - bee pollen miso / crispy heirloom grains / frozen grapefruit and galangal - lime curd / fig leaf - Apis yogurt sorbet

HAZELNUT CUSTARD AND APPLE ICE (2016)
a very rich steamed custard made with Italian hazelnut paste and Tina's eggs / green apple granite, lemon leaf meringue and olive oil  

CHEESE AND OUR HONEYCOMB (SUPP  4)
Wrångebäck, St Agur blue, and Kunik / served with our red wheat sourdough and preserved orange marmalade
 


 

 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
5.12.2017

 

ALL MENUS SUBJECT TO CHANGE