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

SMOKED FISH DOUGHNUT  7
fermented mushroom powder / roasted tomato and sunflower miso aioli / smoked trout roe
 

 

 

choice of appetizer


 

JAMES BROWN’S HEIRLOOM HOMINY CORN   |  ADD AUSTIALIAN WINTER TRUFFLE (SUPP 10)                           
yellow corn "crepe" filled with a stew of various hominy corns, sweet corn butter, "Jimmy Red" grits seasoned with epazote and hoja santa / pickled and fresh chilis, corn husk powder and "huitlacoche" emulsion

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and fermented chili "gochujang" and various vinegars

FIRST OF THE SEASON HEIRLOOM CHEROKEE TOMATOES   |  ADD MAINE LOBSTER (SUPP 4)
slightly dried and lacquered with a 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 SUMMER SQUASH “EMP”
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 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

DUO OF GREEN CIRCLE FARM’S CHICKEN
roasted chicken breast wrapped in lardo - thigh crusted with various seeds and flours / grilled romaine heart brushed with watermelon - yuzu vinaigrette with pickled watermelon rind / smoked green wheat ragu with ember roasted kohlrabi and pickled ramp -2015 watermelon kimchi relish 

FIRST OF THE YEAR TERRAPUREZZA “GOS” PIG TASTING
grilled loin, and smoked pork belly / shoulder "croustillant" with red harissa yogurt / "Abuela's" escabeche of charred eggplant and young summer vegetables
 


 

 

 

choice of dessert

 

VALRHONNA “GUANAJA” CHOCOLATE TART
pistachio croustillant and marinated cherry / hibiscus - crème fraiche sorbet and a vinaigrette with amarena cherry, violet and pistachio oil 

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 granité, curry leaf meringue and olive oil  

CHEESE AND OUR HONEYCOMB (SUPP  4)
Der Scharfe Maxx, Point Reyes Bay Blue, and Robiola / 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

6.23.2017

 

ALL MENUS SUBJECT TO CHANGE