"Cooking with local ingredients at their freshest is no longer its own revolutionary act, but it carries extra significance in this part of the San Joaquin Valley — the agricultural heart of the state that feeds the nation. Barnum-Dann understands this, and runs the kitchen every night with the singular goal of creating innovative plates powered by just-picked produce and incendiary flavor."
—Stephanie Stiavetti, EATER, on naming Localis one of California's 38 essential places to eat
Late Summer 2018
CHEF'S TASTING MENU
SEPTEMBER 18 – OCTOBER 13, 2018
Created from the freshest ingredients sourced directly from our farmers, this ever-changing menu showcases the season's best. Wine selections are chosen to complement and interact with each course. Small bites and a sweet finish also included.
SEVEN-COURSE TASTING MENU 109
OPTIONAL Standard Wine Pairing 67 | Chef's Pairing 106
FIVE-COURSE* TASTING MENU 79
Included courses are asterisked (*) below.
OPTIONAL Standard Wine Pairing 47 | Chef's Pairing 80
Inspiration for Tonight’s Menu
A short but sweet trip to Chicago and New York City for Chef’s birthday!!
1 “BOKA, A CLASSIC” *
Variations of Cucumber, Sunflower, Yogurt, Black Garlic
A wonderfully simple and amazing dish from a classic Chicago restaurant.
2 “Kossar’s everything bagel with shmear” *
Cured Salmon "Lox" and Everything Spice Skin, Soft Cheese, Capers, Peppers, Onion
A bagel so good the world stopped!
3 “Wow. That is awesome!!!”
Lobster, Brioche, Corn, Elderberry
What we said when eating the “lobster grilled cheese” at Blackbird in Chicago.
4 “Can we even eat that extra course?”
Foie Gras, Apple, Celery, Pie Crust
An “extra” course at The Modern. We would have made room for more of these!!
5 “Ivan Ramen” *
Pork Belly, Watermelon, Cucumber, Rice
The best ramen I have ever had!
6 “Duck at The Modern” *
Duck Three Ways, Chanterelle Mushrooms, Preserved Lemon, Sorrel
Eating at a Danny Meyer spot did not disappoint!
Intermezzo: “LOOKING INTO FALL” *
Fennel Bulb Sorbet, Bee Pollen
7 “Unexpected and delicious” *
Corn, Sesame, Chiffon Cake, Okinawa Caramel
Who knew okinawa caramel would go with corn? Boca!
A LA CARTE MENU
LATE SUMMER SALAD
Spinach, Pear, Apple, Blue Cheese, Walnut, Maple-Apple Vinaigrette 13
BEANS AND SQUASH SALAD
Blue Lake, Yellow Wax and Romano Beans, First of Season Squash, Basil, Manchego Reserva, Preserved Lemon Vinaigrette 13
Today’s Selection of Three Tapas 17
Six Oysters, Pickled Onion, Miso Aioli, Chile Vinaigrette 16
Fish, Green Curry, Coconut, Chard, Potato 16
FIRE ROASTED OCTOPUS
Late Season Peppers, Squash, Cilantro, Paprika Fritter 18
CHEESE AND CHARCUTERIE
An Array of House & Artisan Meats, Cheeses, House Pickles & Preserves 25
Changing Dish Inspired By The Freshest Fish AQ
Late Summer Cannelloni
Ricotta, Wild Mushrooms, Late Season Tomato, Corn 27
Thai Curry, Gnocchi, Beets, Onion 31
LLANO SECO PORK
Carrot, Chicories, Carnaroli Rice, Dijon Mustard 26
Eggplant, Potato, Cucumber, Tikka Masala, Watercress 29
ODE TO AKELARRE
Buttermilk Pie Crust, Apple, Baking Spice Gelato, Apple Cider 12
Chocolate Cake, Lemon Marshmallow, Graham Cracker Gremolata, Caramel Ice Cream 12
Tomato Panna Cotta, Cucumber-Basil Sorbet, Sweet Tomato Gel, White Chocolate Whipped Cream, Cucumber Salad, Balsamic Gastrique 11