WEDNESDAY THURSDAY DINING ROOM PRIX FIXE MENU $50

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

Snacks
 

 

*MARKET OYSTER   3.5 per piece
cantaloupe, champagne vinegar and pink peppercorn / cucumber gelée 

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

TAYLOR’S HOT BUTTERED BISCUIT   5
Apis Culatello / Apis cultured butter / allium relish
 


 




 

CHOICE OF APPETIZER


 

HONEY DOE FARM’S GOATS MILK RICOTTA GNUDI
cheese dumpling / various summer squash / fermented squash puree with sourdough / saffron / soft herbs 

SPANISH OCTOPUS
black garlic hummus / roasted and pickled lunchbox peppers / fermented pepper relish / cilantro / chickpea chips

SMOKED LUMP GULF CRAB
crab – tomato dashi / heirloom tomatoes and fennel bulb / grilled sourdough with black garlic / smoked lemon – thyme crab butter
 


 


 


 


CHOICE OF ENTREES


 

LINE CAUGHT SNAPPER
Jollof rice / ember roasted eggplant and sesame puree seasoned with Berbere spice / eggplant – tomato ragu / salad of fresh sorrel, green tomatoes, and spring peas / mint vinaigrette / mint oil

*6OZ    PAINTED HILLS NY STRIP   OR   *12OZ    PAINTED HILLS NY STRIP (SUPP 25)  
*12OZ   75 DAY DRY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 48)
potato and parsnip pave / leek vichyssoise / charred leek and onion chimichurri seasoned with meyer lemon / beef fat roasted parsnips in a roasted vegetable black garlic “Apis 1” sauce / parsnip chips and parsnip puree 

PORTLANDIA CHICKEN
popcorn and heirloom hominy grits / charred onion and jalapeno puree / tomatillo - chile sauce / corn tuile dusted in green garlic / local chile - chicken jus
 




 

choice of dessert

 

 

TASTING OF BLACKBERRIES
sage pâte sucrée / blackberry curd / fresh blackberries compressed with blackberry leaf and honey / sage oil / honey – lemon mascarpone 

GRILLED FIG LEAF SEMIFREDDO
fresh figs / fig jam with tawny port / Brewster oats and puffed rice in honey caramel / pecan tuile 

ALMOND - OLIVE OIL CAKE SEASONED WITH BLACK LIME
peach leaf – white chocolate mousse / black lime meringue / Fredericksburg peach / Marcona almond / lemon basil 

*CHEESE AND OUR HONEYCOMB (SUPP 4)
Granbury Vintage, Valdeon, and Mt. Tam / our red wheat sourdough / blood orange marmalade
 


 


 



 


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

7.18.2018

 

*ALL MENUS SUBJECT TO CHANGE