MOTHER'S DAY 2018
SUNDAY, MAY 13TH FROM 11aM-4:30PM

BY RESERVATION ONLY
CREDIT CARD REQUIRED AT THE TIME OF RESERVATION
*ALL MENUS ARE SUBJECT TO CHANGE

 

 

MOTHER'S DAY PRIX FIXE $64 - $25 CHILDREN TEN AND YOUNGER
CANAPE SERVICE AND PAIN AU LAIT

 

 

SNACKS

 

*SMOKED FISH DIP  5
puffy potato chip / shaved celery

*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

 

*PORTLANDIA CARROT VINEGAR EGG
buckwheat – carrot top “tabbouleh” / barbecued carrots / spiced Apis beef jerky / aged beef jus / fresh local heirloom carrots / beef fat hollandaise 

SPANISH OCTOPUS
crusted with Bloody Butcher cornmeal / royal corona beans simmered in a roasted winter vegetable stock / Apis fresno hot sauce / pickled pole bean and cucumber relish

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

*100 DAY AGED 44 FARMS RIBEYE TARTARE (SUPP 5)
seasoned with caramelized onion vinaigrette / aged beef powder / tarragon and chili oil / fried and pickled shallots / onion lavash / pickled pearl onion
 

 

 

CHOICE OF ENTRÉE

 

BEN MCBRIDES DAYBOAT RED SNAPPER
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / salad of fresh sorrel, green tomatoes, and spring peas / sorrel vinaigrette / mint oil 

*PAINTED HILLS NY STRIP   OR   65 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 4 PER OZ)
potato and parsnip pave dressed in a 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 espuma / grilled cauliflower and chicory / olive, hazelnut, and preserved citrus

PORTLANDIA CHICKEN
crispy chicken confit / popcorn and heirloom hominy grits / green garlic puree / New Mexican huitlacoche - chile sauce / corn tuile with a green garlic dust / local chile - chicken jus 

SPRING TASTING OF LAMB (SUPP 6)
grilled loin / mustard green wrapped lamb roulade seasoned with red wine mustard seeds / Anson Mills smoked green wheat / Apis mustard / glazed spring onion / grilled little gem lettuce / tarragon
 

 

 

CHOICE OF DESSERT

 

CHOCOLATE FENNEL MOUSSE
chocolate and sarsaparilla tea sorbet / Barton Springs Mill sweet fennel torta / Cointreau liqueur and birch chocolate mousse / candied local oranges / pickled fennel stalk 

SOURDOUGH AND STRAWBERRY SEMIFREDDO
sourdough crostini brushed in Apis honey / black lemon and roasted strawberry jam / fresh strawberries / peanut and brioche crumb

WARM MESQUITE CAKE
maple crème fraiche / roasted sweet potato puree / maple - ginger caramel / young ginger oil and sweet potato chips

*CHEESE AND OUR HONEY (SUPP 4)
Thomasville Tomme, Crater Lake Blue, and La Tur / our red wheat sourdough / orange, mint and lime marmalade  
 

 

 

mignardise
*consuming raw or under cooked foods can Increase your risk of foodborne illness according the FDA
5.13.2018

 

 

MOTHER'S DAY 2018
SUNDAY, MAY 13TH FROM 11PM-4:30PM
BY RESERVATION ONLY
CREDIT CARD REQUIRED AT THE TIME OF RESERVATION
*ALL MENUS ARE SUBJECT TO CHANGE