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
 

 

 

choice of appetizer
 

 

JAMES BROWN’S HEIRLOOM HOMINY CORN RAVIOLO
corn ash pasta filled with various hominy corns and sweet corn butter / grilled corn herbal tea / New Mexico "hatch" adobo sauce / fresh and pickled chilis

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 SALAD
lightly smoked king mackerel dressed with a pistou of yuzu - green peppercorn and fresh cheese / sauce made of parsnip miso and smoked sugar kelp "kombu" with shaved green apple

 

 

 

choice of entrée

 

 

SUNFLOWER MISO GLAZED REDFISH “PAVE” 
Ben Mcbride's American redfish 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 - yellow wine nage enriched with urfa chili and yuzu
     
PAINTED HILLS NY STRIP   OR   60 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

DUO OF TERRAPUREZZA 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
 

 

 

 

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 Le Pommier / 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

8.17.2017

 

*ALL MENUS SUBJECT TO CHANGE