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

ALFONSINO (RED BREAM) SASHIMI  5
sunflower miso tofu and koshikari rice / sunflower tamari and Apis farm negi
 

 


CHOICE OF APPETIZER

 

“CANNOLICCHI ALLA CAMPIDANESE”
cooked into a ragout made with pig’s head, chili, preserved tomato and the brides dowry of saffron / seasoned with preserved meyer lemon and 'fiore sardo" cheese

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, royal red shrimp, 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 / caramelized leek "whey" broth seasoned with citron vinegar

FIRST OF THE SEASON HEIRLOOM CHEROKEE TOMATOES AND MAINE LOBSTER (SUPP  6)
slightly dried and lacquered with a Manilla clam and 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 SCAMP GROUPER
scaled with first of the season summer squash in the style of "Eleven Madison Park" / 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 spring garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

TINA AND ORION’S CHICKEN STUFFED WITH FOIE GRAS 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
 




CHOICE OF DESSERT

 

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

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

CHEESE AND OUR HONEYCOMB (SUPP  4)
Wrångebäck, St Agur blue, and Kunik / 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
5.17.2017
 

 

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

ALL MENUS SUBJECT TO CHANGE