WEDNESDAY THURSDAY DINING ROOM PRIX FIXE MENU $50

CANAPE AND PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE

Snacks
 

 

*MARKET OYSTER 4 per piece OR
20 1/2 DOZEN / 34 DOZEN
lime / cilantro / piment d’Espelette

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

*NDUJA TOAST 4
sourdough / fennel / tomato / honey


CHOICE OF APPETIZER

 

*KAMPACHI CRUDO
bee pollen miso with plum umeboshi / fresno chilis / lemon basil / wild chickasaw plum

CRISPY ROCK SHRIMP
green tomato and tomatillo / heirloom squash / pickled pole beans / dill / fermented summer squash puree

RED TURKEY WHEAT PAPPARDELLE PASTA
pork ragout seasoned with juniper, rosemary, and thyme / Pecorino Romano / red wine


CHOICE OF ENTREES


 

*ATLANTIC HALIBUT VEILED WITH SMOKED LARDO
fennel bulb / roasted local mushrooms / cerignola olives / roasted tomato-halibut broth / little neck clams / lemon thyme

*6OZ 44 FARMS NY STRIP
*12OZ 44 FARMS NY STRIP (SUPP 25)
*12OZ 44 FARMS RIBEYE (SUPP 28)
*12OZ 40 DAY DRY AGED 44 FARMS RIBEYE (SUPP 48)
pomme rosti / black garlic–pecan miso / garlic chive puree / braised cipollini onion

PORK LOIN AND LOCAL CHILIS
garlic pork rillette stuffed NuMex Joe E. Parker chili / sweet potato-crème fraiche pomme puree / roasted okra salad / sweet potato croquette / aleppo chili / sweet potato chips
 

choice of dessert

 

LEMON GENOISE
lemon curd / lemon sorbet / pistachio / lemon meringue

SUGAR KISS MELON
sarsaparilla coeur à la crème / puffed grains in our honey / olive oil / grains of paradise / Apis honeycomb

BUTTERSCOTCH TART
Valrhona chocolate / cherries / cocoa nibs and coffee

FRUIT AND CHEESE (SUPP 4)
Mt. Tam and Valdeón / red pear / Morris Farm preserved figs / our red wheat sourdough


 


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

9.18.19

 

*ALL MENUS SUBJECT TO CHANGE