SIGNATURE CHEF’S TASTING 2017
The Team at Apis is proud to announce that the Signature Chef's Tasting menu is back. We have changed the format to showcase all the new and exciting things happening with us. This menu will feature a dinner that spans an exciting food and drink tour around our entire campus. This will be an extended experience that will be comprehensive of all the programs and facets of Apis and Sorellina.
As always, thank you for your continued support.
At your service,
The Apis Team
It is important to state that the design of this extensive menu cannot allow us to accommodate any restrictions, allergies, or cancellations. We understand this is a very extreme policy, but it is for a very extreme, curated and planned dinner which takes weeks to get ready for. We are more than happy to accommodate dietary restrictions or allergies in our regular tasting menu format which is available any Friday or Saturday at Apis.
The menu will be fully inclusive of beverage pairing, tax and tip and will be $260 per guest
HOW TO BOOK A TICKET:
It will be a lottery system where you will email email@example.com to enter your name and party size desired (up to 6). We will draw 3 weeks prior and contact you if you were selected, at that time we will take credit card information to book the ticket.
Friday April 14th we will be serving our first revamped Signature Tasting menu at 6 PM. This will be available for 6 people. It will be designed to showcase all that Apis and Sorellina have in store now and in the future. The Signature Tasting is a dining experience that will start with personalized cocktails and Japanese fish sliced table side by Chef Adam in the bar room. Next, you will be served outdoors, enjoying some of our farm grown vegetables while sitting in the garden. Then back to the Apis Dining room to enjoy some dishes that will highlight our in-house programs and things to come. Next, we will go over to Sorellina to eat some very old, very funky aged meats grilled directly in front of you with our embers from the pizza oven. That will be followed by some cocktails in the kitchen, and finally you will end the evening with our pastry Chef Lauren giving you a tour through the highlights of her program with some sweets and desserts and our rare and allocated Whisky and Amaro cart on our patio.
A preview of the first Signature Tasting:
SNACKS AND SMALL THINGS -
EDIBLE COCKTAILS : ASIAN PEAR AND MATCHA / TANGERINE AND GIN / WATERMELON MARTINEZ
BEAU SOLEIL OYSTER
2015 honey vinegar ice
MADAI SNAPPER AGED IN ITS SCALES FOR 5 DAYS
radish kimchi and finger lime / aged fish sauce and kumquat - red chili koshu
NEW BEDFORD DIVER SCALLOP
layered with trumpet mushroom, brown butter, dried scallop and green meyer lemon
glazed with our pecan tamari / koshihikari rice and fresh tofu / preserved watermelon rind 2016
SANTA BARBARA SEA URCHIN
geoduck clam and green chili / fresh wasabi, olive oil and green apple
BLUEFIN TUNA AGED IN BEEF FAT FOR 11 DAYS
seasoned with a reduction of our sugar kelp "kombu", roasted tuna spine and grated tuna "jamon"
Ruinart, blanc de blancs, Champagne, NV
FROM THE GARDEN -
CARTA DI MUSICA
Tina's herbs and flowers / smoked swordfish belly bagna cauda
"INTO THE VEGETABLE GARDEN"
custard made of fresh tofu with greens and vegetables dried over the fire for three days, tisane of fresh herbs and flowers
Jean marc Brocard, "le clos" Chablis grand cru, 2007
SIGNS OF THINGS TO COME -
AGED BEEF LARDO WITH GOLDEN OSSETRA CAVIAR / OUR EGG TOAST "PARISA" / CARROT BRISKET WITH CURED JOWL AND FERMENTED CARROT / FOIE GRAS AND POTATO SANDWICH
ALMOST DRIED BEETS GLAZED IN SMOKED PORK SHANK JUS
green peppercorn and citron vinegar
BLACK COD GRILLED SLOWLY IN CABBAGE LEAVES
Thai aromatic "xo" infused into our yogurt / pickled green mango and Thai herbs
Mayacamas, Chardonnay, Mt Veeder, Napa, 2007
AGED MEATS AND OUR SALUMI -
HAPGOOD RANCH WILD BOAR
lonza / coppa / culatello / finocchiona / alto / nostrano
"ACCIDENTLY WILD" GUINEA HEN AGED FOR 6 DAYS / 42 DAY AGED LAMB SADDLE AGED IN KOJI / 185 DAY OLD BEEF RIBEYE
all grilled over embers served with various miso's and vinegars from our larder
St Cosme, Syrah, St Joseph, Rhone Valley, 2009
COCKTAILS FROM THE KITCHEN -
MILK AND HONEY
spent honey comb infusion, aged vinegar and honey 2017 Ice
matcha ice cream and strawberry mousse / dehydrated white chocolate and yuzu
Ill poggione, Vin Santo, Tuscany 2003
POPCORN ICE CREAM WITH BEE POLLEN MISO CARAMEL
HONEY COMB SERVICE “2016"
SINGLE SOURCE CHOCOLATES AND SMALL BITES