FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

SNACKS

 


*MARKET OYSTER   3.5 per piece
cantaloupe, champagne vinegar and pink peppercorn / cucumber gelée 

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

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 TARTARE (SUPP 3)
buckwheat crêpe / foraged mushrooms / caramelized kimchi / ramps / kimchi beef jus
 

 

 

CHOICE OF ENTRÉE

 

STRIPED BASS
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / eggplant – tomato ragu / salad of green tomatoes and spring peas / mint vinaigrette / mint oil

*6OZ     PAINTED HILLS NY STRIP  
*12OZ   PAINTED HILLS NY STRIP
(SUPP 25)  
*12OZ   44 FARMS BLACK ANGUS RIBEYE (SUPP 28)  
potato fondant / confit oyster mushrooms / ancho mole / mirliton squash compressed with charred lime and honey / fresh jicama / annatto oil / black garlic salt

*12OZ   75 DAY DRY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 48)
potato fondant / oyster mushrooms / “Apis 1” sauce

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)
Tomme de Hood, Blue Paradise, and Cana de Oveja / our red wheat sourdough / Chickasaw plum jam
 


 


 


mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
8.18.2018