WEDNESDAY THURSDAY DINING ROOM PRIX FIXE MENU $50

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

Snacks
 

 

*MARKET OYSTER   3.5 per piece
Cubeb pepper and cucumber mignonette / 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


 

*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
 


 


 


CHOICE OF ENTREES


 

PAN SEARED REDFISH
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / salad of fresh sorrel, green tomatoes, and spring peas / mint vinaigrette / mint oil 

*PAINTED HILLS NY STRIP
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 

PORTLANDIA CHICKEN (LIMITED AVAILABILITY)
popcorn and heirloom hominy grits / charred onion and jalapeno puree / New Mexican huitlacoche - chile sauce / corn tuile dusted in green garlic / local chile - chicken jus
 


 



 

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 HONEYCOMB (SUPP 4)
Seascape, Bay Blue, and La Tur / our red wheat sourdough / orange, lime and mint marmalade  
 


 


 



 


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

5.23.2018

 

*ALL MENUS SUBJECT TO CHANGE