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


FALL 2018

 

CHEF'S TASTING MENU

November/
DECEMBER 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


“FOOD FOR THE HOLIDAYS”

Inspiration for Tonight’s Menu

Inspired by the foods that we eat during the holiday season.


1 Osechi Box *

Five Rotating Bites
Inspired by the Japanese tradition of making food for the three days you cannot cook and storing them for those days.

Standard Pairing—Jané Ventura, ‘Reserva de la Música’ Brut Nature, Cava, Catalonia, Spain, 2014
Chef’s Pairing—Gosset, ‘Brut Excellence’ Champagne, France, NV

2 “From India with love”

Crab, Curry, Kohlrabi, Lime
Inspired by the warm and inviting culture of India and its delicious holiday cuisine.

Standard Pairing—Chapoutier, Schieferkopf, Silvaner-Trocken Sec, Franken, Germany 2016
Chef’s Paring—Adam, Grand Cru Riesling, Kaefferkopf, Alsace, France 2013

3 Basque Fish Stew *

Rich Tomato-Fumet Sauce, Fresh Fish a la Plancha, Shellfish, Prawns, Octopus, Grilled Bread with Apple Aioli
Inspired by chefs favorite food region and its most famous holiday dish!

Standard Pairing—Olivier Dumaine, La Croix du Verre, Crozes-Hermitage, Marsanne, Rhône, France, 2015
Chef’s Pairing—Comte de Lauze, Châteauneuf-du-Pape, Grenache-Roussanne, Rhone, France, 2014

4 “"Turkey" dinner” *

Full Barn Farms Chicken, Pommes Puree, Turnips, Truffle
Inspired by both the American and old world Italian feast.

Standard Pairing—Vietti, Barbera d’Asti, Tre Vigne, Piedmont, Italy, 2015
Chef’s Pairing—Argiano, Sangiovese, Brunello di Montalcino, Tuscany, Italy, 2013

5 Tamale

Nixtaco and Duck Fat Masa, Duck Con t, Walnut Mole, Pomegranate, Mexican Key Lime
You can't experience California’s holiday season without eating at least one tamale!!

Standard Pairing—Colome, ‘Autentico’ Malbec, Salta, Argentina, 2015
Chef’s Pairing—López de Heredia, ‘Viña Bosconia’, Reserva Rioja, Tempranillo, Rioja, Spain, 2006

6 Prime rib *

Ribeye, Spigarello, Maitake Mushrooms, Horseradish Root, Onion
Inspired by the American tradition of prime rib for Christmas!

Standard Pairing—Big Basin, Homestead, Syrah-Grenache, Santa Cruz Mountains, California 2016
Chef’s Pairing—Penfolds, Bin 389, Cabernet-Shiraz, Barossa Valley, Australia, 2016

Intermezzo *

Mandarin, Pink Peppercorn
Inspired by Auburn, California's most notable crop, Mandarins

7 Eggnog *

Eggnog, Rum, Coffee, Malt
Inspired by the classic holiday beverage!

Standard Pairing—Blandy’s, ‘5 Year Malmsey’, Madeira, Portugal
Chef’s Pairing—Ramos Pinto, ‘20 Year Tawny’, Porto Douro, Portugal


A LA CARTE MENU

LITE FARE

Cauliflower SALAD

Tapenade, Calabrian Chili, Almonds   12

BURGUNDY SALAD 

Frisée, Guanciale, Farm Egg, Brioche, Caper Berry, Mustard Vinaigrette  14

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, Potato   16

FIRE ROASTED OCTOPUS

Brussels Sprout, Bacon, Lemon, Sweet Potato   19

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

Mushroom Pappardelle

Kabocha Squash, Brown Butter, Mushrooms, Parsley, Lemon   26

SONOMA DUCK

Miso Risotto, Bok Choy, Radish, Dashi   32

LLANO SECO PORK Shank

Spaetzle, Persimmon, Harissa, Rapini   26

EMIGH LAMB Chops

Polenta, Black Truffle, Casiago, Turnip   43

 

FINALE

ODE TO AKELARRE

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

NICE AND COZY

Sweet Squash, Gingerbread, Poached Pear, Vanilla Gelato, Walnut   11

PIÑA COLADA

Coconut Ice Cream, Pineapple-Habanada Chutney, Pineapple Chips, Rum Caramel  11

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