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 elderflower mignonette 

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



 

 

CHOICE OF APPETIZER

 


JAMES BROWN’S HEIRLOOM CORN “CREPE”     
corn ash crepe filled with various hominy corns, sweet corn butter, roasted heirloom peppers and huitlacoche / pickled chilis and “hatch” chili adobo sauce 

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

SMOKED KING MACKEREL
dressed with a pistou of yuzu - green peppercorn and fresh cheese / sauce made of fermented celeriac miso and smoked sugar kelp "kombu" with shaved green apple
 

 

 

 

CHOICE OF ENTREES

 

SUNFLOWER MISO GLAZED ORA KING SALMON “PAVE”
glazed with our sunflower miso seasoned with honey, ginger, sake and mirin in the style of "Nobu Matsuhisa" / roasted sunchokes stewed in a rich crab - seaweed broth and crab butter / grilled grape – urfa chili nage and yuzu
     
PAINTED HILLS NY STRIP   OR   70 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 4 PER OZ)
potato and garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

TERRAPUREZZA RED WATTLE PIG TASTING
pork loin and belly glazed in Apis honey caramel with toasted peanuts / "dirty rice" seasoned with smoked pork rillette / our 2016 peanut miso espuma / grilled turnip and swiss chard seasoned with green coriander vinaigrette 

TERRAPUREZZA CHICKEN ”LA CRÈME” FOR TWO (SUPP 8)
stuffed with brioche - roasted shallot mousseline / chicken confit buckwheat crepe "gratiné" with Boggy Creek Farm's mustard frill / yellow wine - lemon thyme chicken jus with charred onions
 


 

 

 

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

CHEESE AND APIS HONEY (SUPP  4)
Challerhaker, Mycella Bleu, and Harbison / served with our red wheat sourdough / preserved orange marmalade
 

 

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

9.7.2017

 

*ALL MENUS SUBJECT TO CHANGE