Wednesday/thursday dining room

prix fixe menu $50

canape service and our SOURDOUGH

 

*ALL MENUS SUBJECT TO CHANGE

 

SNACKS
 

*MARKET OYSTER   3.5   per piece
Valley grapefruit / green elderberry capers

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

SMOKED FISH DOUGHNUT  7
fermented mushroom powder / roasted tomato and sunflower miso aioli / smoked trout roe

 

 


CHOICE OF APPETIZER

 

JAMES BROWN’S HEIRLOOM HOMINY CORN   |   ADD AUSTIALIAN WINTER TRUFFLE (SUPP 10)                           
yellow corn "crepe" filled with a stew of various hominy corns, sweet corn butter, "Jimmy Red" grits seasoned with epazote and hoja santa / pickled and fresh chilis, corn husk powder and "huitlacoche" emulsion

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and fermented chili "gochujang" and various vinegars

FIRST OF THE SEASON HEIRLOOM CHEROKEE TOMATOES
slightly dried and lacquered with a lobster jus / tomato - seaweed tea granité and marinated sweet 100 sungold tomatoes / blooms, blossoms and herbs from the farm and pistachio oil - strawberry vinegar dressing
 

 


 

CHOICE OF ENTRÉE

 

BEN MCBRIDE’S AMERICAN RED SNAPPER SCALED WITH SUMMER SQUASH “EMP”         
stew of heirloom shelling beans cooked in a seaweed - mussel broth seasoned with grilled squash and smoked fish bones / our "nduja" sausage seasoned with smoked paprika and a sauce of fermented yellow squash, saffron, and dried castelvetrano olives

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

DUO OF GREEN CIRCLE CHICKEN
roasted chicken breast wrapped in lardo - thigh crusted with various seeds and flours / grilled romaine heart brushed with watermelon - yuzu vinaigrette with pickled watermelon rind / smoked green wheat ragu with ember roasted kohlrabi and pickled ramp -2015 watermelon kimchi relish 

FIRST OF THE YEAR TERRAPUREZZA “GOS” PIG TASTING
grilled loin, and smoked pork belly / shoulder "croustillant" with green harissa yogurt / "Abuela's" escabeche of charred eggplant and young summer vegetables
 


 



CHOICE OF DESSERT

 

VALRHONNA “GUANAJA” CHOCOLATE TART
pistachio croustillant and marinated cherry / hibiscus - crème fraiche sorbet and a vinaigrette with amarena cherry, violet and pistachio oil 

HAZELNUT CUSTARD AND APPLE ICE (2016)
a very rich steamed custard made with Italian hazelnut paste and Tina's eggs / green apple granité, curry leaf meringue and olive oil  

CHEESE AND OUR HONEYCOMB (SUPP  4)
Pleasant Ridge, Point Reyes Bay Blue, and Robiola / served with our red wheat sourdough and preserved orange marmalade
 


 


 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
6.21.2017
 

 

*consuming raw or under cooked foods can Increase your risk of food-borne illness according to the FDA

ALL MENUS SUBJECT TO CHANGE