wednesday/thursday

DINING ROOM PRIX FIXE MENU $50

canape service and our sourdough

 

*ALL MENUS SUBJECT TO CHANGE


 

Snacks


 

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

SMOKED SALMON DIP   5
everything spice / celery / puffy potato chips



 

CHOICE OF APPETIZER


 

 

*VENISON AND AGED BEEF TARTARE
dressed with white anchovy and Apis preserved lemon vinaigrette / Japanese pickled and compressed kohlrabi / beef fat roasted apples / 2016 parsnip miso / red wheat sourdough seasoned with cubeb pepper

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

*PORTLANDIA BLACK VINEGAR EGG
young ginger pickled soft-boiled egg / confit and smoked blue oyster mushrooms warmed in a pickled young ginger butter / fried celeriac crumble / Paris mushrooms dusted with fermented mushroom powder / celery curls

ORECCHIETTE PORK SUGO
TerraPurezza pig ragout made with Castelvetrano olives / caramelized onion and fennel seasoned with 2016 preserved lemon /   fresh meyer lemon / parmesan and dried olive
 


 

CHOICE OF ENTREES


 

*SUNFLOWER MISO GLAZED ORA KING SALMON “PAVE”
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 - urfa chili nage and yuzu

    PAINTED HILLS NY STRIP   OR   60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 4 PER OZ)
potato and garlic terrine and Montessori nasturtium purée / creamed spinach and smoked black garlic - pecan miso from last February

TERRAPUREZZA RED WATTLE PIG TASTING
pork loin and belly glazed in Apis honey caramel with toasted peanuts / "dirty rice" fried with smoked pork rillette / our 2016 peanut miso espuma with grilled turnip and swiss chard seasoned with green coriander vinaigrette 

*28 DAY AGED ROHAN DUCK BREAST FOR TWO (SUPP 8)
roasted duck breast glazed with burnt Apis honey and benne seeds / confit baby heirloom carrots in Apis beeswax and pollen / bulgur wheat cooked in duck fat with confit duck thigh / 2016 carrot miso puree and carrot vinaigrette
 


 

choice of dessert

 

 

VALRHONNA “GUANAJA” CHOCOLATE TOURTE
beet – beer malt croquant and almost dried beets re-glazed in a light caramel of Indian spices and preserved citrus / thyme ice cream and dried chocolate 

WOOD OVEN ROASTED PUMPKIN CUSTARD
chewy roasted pumpkin compressed in Apis honey caramel, Earl Grey tea - pumpkin seed tuile, winter citrus and pickled pumpkin

*CHEESE AND OUR HONEYCOMB (SUPP  4)
Dos Lunas Tears of Love, St. Agur Blue, and Le Pommier / served with our red wheat sourdough / Honeycrisp apple and mustard seed chutney
 


 

 

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

11.22.2017

 

*ALL MENUS SUBJECT TO CHANGE