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
smoked trout roe / everything crème fraiche
 



 

CHOICE OF APPETIZER

 

 

JAMES BROWN’S HEIRLOOM HOMINY CORN RAVIOLO     
corn ash pasta filled with various hominy corns and sweet corn butter / grilled corn herbal tea / New Mexico "hatch" adobo sauce / fresh and pickled chilis

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

SMOKED KING MACKEREL SALAD
lightly smoked king mackerel dressed with a pistou of yuzu - green peppercorn and fresh cheese / sauce made of parsnip miso and smoked sugar kelp "kombu" with shaved green apple

BIG EYE TUNA TARTARE (LIMITED AVAILABILITY)
tuna belly jamón and watermelon rind kimchi / 2016 house made black shallot vinaigrette / variation of summer melon and tonnato
 


 

 

OPTIONAL MID-COURSE



WHOLE ROASTED SQUAB FOR TWO (SUPP 32)
roasted baby potatoes with TerraPurezza malabar spinach enriched with a pot likker made with speck ham and our honey / relish of peaches and Apis' black shallots / puffed grains / sauce of fermented peaches from last summer and yellow peppers
 


 

 

CHOICE OF ENTRÉE

 

SUNFLOWER MISO GLAZED TILEFISH “PAVE” 
Ben Mcbride's american tilefish 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 - yellow wine nage enriched with urfa chili and yuzu
     
PAINTED HILLS NY STRIP   OR   60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 3 PER OZ)   OR
100 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 5 PER OZ)
potato and garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

DUO OF TERRAPUREZZA 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 collar, and smoked pork belly / shoulder "croustiliant" with red harissa yogurt / "Abuela's" escabeche of charred eggplant and young summer vegetables in roasted peanut oil

21 DAY AGED LAMB STRIP     
stewed wheat berries enriched with fermented cherries and fennel / orange-white wine jus / fennel and green coriander relish
 


 


 

CHOICE OF DESSERT

 

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

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

HEIRLOOM FIG – BUCKWHEAT CAKE
A simple "financier" cake made with fig leaf - cashew brown butter and Glen Robert's buckwheat flour / glazed in aromatized "spring flow" honey with smoked carrot - yuzu sorbet

CHEESE AND OUR HONEYCOMB (SUPP  4)
Abbaye de Belloc, Roquefort Papillon, and Robiola / served with our red wheat sourdough and preserved orange and peach marmalade
 


 

 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
7.29.2017

 

ALL MENUS SUBJECT TO CHANGE