late SUMMER 2019

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CHEF'S TASTING MENU

7-COURSE  115

Optional Pairing 93

5-COURSE* 87

Optional Pairing  63
Asterisked (*) courses

A NATURAL PAIRING

Inspiration for Tonight’s Menu

Kevin Luther, has been a friend since my time at Wise Villa Winery. We became close and found working together to be extremely fun and exciting. Pairings became our focus. Now with his own wines being released (Voluptuary and Lucid), we are excited to pair once again. All the wines are natural and each dish is tailored to each wine.

1 - Voluptuary v.01, "Book of Life," Sparkling Picpoul Blanc , 2017 *

“Sweet, spicy, and earthy come together and are lifted by the sparkling element of the picpoul wine.”
Melon, Sturgeon, Peppers, Shiso

2 - Voluptuary v.03 "The Lover,” Skin-Contact Picpoul Blanc, 2017 * 

“The more intense skin contact of this picpoul calls for a dish with umami that is still balanced with sweetness from corn.”
Cucumber, Black Garlic, Sunflower, Corn

3 - Lucid L.02, "Urban Flora,” Barbera Rosé, 2018 

“A richer rosé calls for a balance of spice and richness. Sweet garlic rounds out the thai flavors.” 
Halibut, Curry, Potato, Garlic, Coconut

4 - Voluptuary v.04, “The Source,” Pinot Noir and Grenache Blend, 2018

“Light, bold and bright. This wine called to me for a dish with fat and acidity. Tomato and duck, the perfect combo.”
Duck Confit, Tomato, Risotto, Summer Veggies

5 - Lucid L.05, “Primal,” Syrah, 2017 * 

“Cali syrah that smells of northern Rhône. The cheese is quite literally what I consider a perfect pairing.”
Pumpernickel Sourdough, Humboldt Fog, Dijon, Caper, Pickle

6 -Lucid L.04, "Ripen," Zinfandel, 2017 *

“A serious bodied wine that has great ripe qualities. Blended with earth, fruit and salt, this big wine becomes rounded and lush!”
Pork, Brioche, Mushroom, Tapenade, Sage

INTERMEZZO *

Tomato and Basil Sorbet

7 -Lucid L.03, "Manifesto," Barbera, 2018 *

“The most daring of the pairings. Each element was broken down in the wine and paired with a specific element of the dish.”

Plum, Miso, Molasses, Basil



A LA CARTE MENU

LITE FARE

Apples and beets salad

Arugula, Mint, Late Summer Chilis, Cashew  14

LOCALIS BREAD SERVICE

Rotating Selection of Breads with Herb Butter and Maldon Salt  8

FIRE ROASTED OCTOPUS

Corn, Green Tomato, Peach, Fritter   19

Fungi and pots

Gnocchi, Potato Variations, Foraged Fungi, Romesco, Pickles   16

CHEF’S TAPAS

Today’s Selection of Three Tapas   17

Green curry ceviche

Tuna, Green Curry, Leek, Coconut, Potato Chips  17

CHEESE AND CHARCUTERIE

An Array of House & Artisan Meats, Cheeses, House Pickles & Preserves   25

 

PRIMARY FARE

MARKET FISH

Changing Dish Inspired By The Freshest Fish   AQ

Brown butter pappardelle

Parsnip, Mushroom, Truffle, Fall Herbs and Flowers  27

Emigh Ranch Lamb

Celery Root, Pears, Miso, Leeks  34

FINALE

Life is peachy

Roasted Peach Panna Cotta, Peach Preserves, Pickled Nectarine, Peach Chips, Buttermilk Frozen Custard, Pecan Granola   12

Caramel and apple bread pudding

Brown Sugar Gelato, Salty Caramel, Apple-Chili Chutney   13

“The Cheese Plate”

Bleu Cheese Ice Cream, Roasted Figs, Local Honeycomb, Qatmeal Crumb, Balsamic Whipped Cream, Balsamic Gastrique   12

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