Localis EATER 38 Essential California Restaurants

"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

LITE FARE

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

CHEF'S TAPAS

Today’s Selection of Three Tapas   17

Oysters*

Six Oysters, Pickled Onion, Miso Aioli, Chile Vinaigrette   16

CEVICHE*

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

 

PRIMARY FARE

MARKET FISH

Changing Dish Inspired By The Freshest Fish   AQ

Late Summer Cannelloni

Ricotta, Wild Mushrooms, Late Season Tomato, Corn   27

SONOMA DUCK

Thai Curry, Gnocchi, Beets, Onion   31

LLANO SECO PORK

Carrot, Chicories, Carnaroli Rice, Dijon Mustard   26

EMIGH LAMB

Eggplant, Potato, Cucumber, Tikka Masala, Watercress   29

 

FINALE

ODE TO AKELARRE

Buttermilk Pie Crust, Apple, Baking Spice Gelato, Apple Cider   12

SUMMER S'MORES

Chocolate Cake, Lemon Marshmallow, Graham Cracker Gremolata, Caramel Ice Cream   12

SWEET CAPRESE

Tomato Panna Cotta, Cucumber-Basil Sorbet, Sweet Tomato Gel, White Chocolate Whipped Cream, Cucumber Salad, Balsamic Gastrique  11

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