Wednesday thursday dining room prix fixe menu $40

canape service and our pain au lait

 

*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

*AGED MEDITERRANEAN SNAPPER 5
koshihikari rice / yuzukoshō-tofu / Springdale Farm’s “negi”
 

 


CHOICE OF APPETIZER

 

SWEET PEA – TOFU “AGNOLOTTI” PASTA
ruby red shrimp and smoked butter seasoned with country ham - dried shrimp seaweed broth / first of the season asparagus tips and spring garlic and a lemon leaf emulsion with lots of yuzu and shiro soy

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and Zach Hunter's carrot - fermented chili "gochujang" and various vinegars

LOUISIANA CRAWFISH AND SPRINGDALE “ALLIUMS”
crawfish, veal sweetbreads, and spring onions glazed with crawfish head "Américaine" sauce / spring garlic custard and crispy tapioca dusted with burnt onion powder / charred young onions and dried ramp leaves / caramelized leek "whey" broth seasoned with citron vinegar

WHITE ASPARGUS
poached white asparagus and ember roasted kohlrabi glazed in reduced root vegetable "jus" / braised beef tendon - smoked tuna belly relish / preserved lemon and lemon thyme from the Apis garden
 


 

CHOICE OF ENTRÉE

 

A CHOICE OF GENTLY POACHED BARRELFISH OR TILEFISH
cooked in an oil seasoned with roasted yeast and our sourdough / veloute of garlic chive and leeks cooked with a "dashi" of smoked monkfish head and bones and our sugar kelp "kombu" / grilled bok choy seasoned with Hong Kong vinaigrette / potato and brioche crumb

PAINTED HILLS NY STRIP OR CÔTE DE BOEUF (SUPP 2.5 PER OZ) OR LIGHTLY AGED VENISON RACK FOR TWO (SUPP 16)
potato and spring garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

TINA AND ORION’S CHICKEN STUFFED WITH VEAL MOUSSELINE
Sacramento delta asparagus glazed with spring garlic and Charleston gold rice enriched with ramp - walnut pesto / morel mushroom "l'crème" seasoned with peanut miso - XO butter / yellow wine sauce from 1995

OUR INAUGURAL RED WATTLE PORK TASTING FROM TINA AND ORION
loin glazed in red pepper juice, smoked belly, rillette and "ras el hanout" spiced sausage / ember roasted eggplant seasoned with black olive oil and "tarhana" wheat / preserved orange and lots of herbs with tomato raisins and Persian cucumber / cashew crumble
 




CHOICE OF DESSERT

 

VALRHONNA “EQUITORIALE” CHOCOLATE “TORTE”
ember roasted mango - passion fruit sorbet / lime scented champagne mango and mesquite bean / fresh "myoga" and macadamia nut

“POTEET” SPRING STRAWBERRIES
sliced strawberries glazed in a strawberry and meyer lemon blossom reduction / roasted strawberry mousse and gelée with matcha ice cream / crispy white chocolate and a strawberry vinegar 2016-fennel vinaigrette

CHEESE AND OUR HONEYCOMB (SUPP  4)
Tomme de Savoie, Caveman blue and Oma / served with our red wheat sourdough / pickled pear - honey relish and preserved orange marmalade
 

 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
4.12.2017
 

 

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

ALL MENUS SUBJECT TO CHANGE