wednesday 7/19/17 ABBREVIATED 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
 

 

CHOICE OF APPETIZER
 

CHARRED SPANISH OCTOPUS
carrot vinaigrette seasoned with coconut water, Bengali aromatics and carrot pickle / green papaya and Thai basil / nigella seed "duhka" and vadouvan spiced yogurt


KING MACKEREL CRUDO WITH HEIRLOOM TOMATOES
"sugarkiss" melon and sungold tomatoes / tamarind and tomato vinaigrette / lima bean green curry, peanut miso and purple shiso

 

 

CHOICE OF ENTREE

 

PAN ROASTED AMERICAN RED SNAPPER
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

 

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

 

choice of dessert

 


VALRHONNA "GUANAJA" CHOCOLATE TART
pistachio crouquant and marinated cherry / hibiscus - cherry sorbet and a vinaigrette with amarena cherry, violet and pistachio oil

 

SWEET CORN MOUSSE
served with a sweet "ceviche" of tropical fruits marinated with Thai aromatics and our mango vinegar / holy basil from the garden and lime leaf meringue

 

 

 

 

mignardise

 

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
7.19.2017
 

 

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

ALL MENUS SUBJECT TO CHANGE