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

FIVE-COURSE TASTING MENU  79

OPTIONAL FIVE-COURSE WINE PAIRING  47 | CHEF'S Pairing  80

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.


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 but amazing dish from a classic restaurant of Chicago.

2 “Kossar’s everything bagel with shmear”

Cured Salmon "Lox" and Everything Skin, Soft Cheese, Capers, Peppers, Onion
When you have a bagel this good the world stops!!  Classic flavors like I have never had before.

3 “Ivan Ramen”

Pork Belly, Watermelon, Cucumber, Rice
The ramen was the best i have ever had!!  But the show stoppers were the 3 apps we ordered before the ramen!

4 “Duck at The Modern”

Duck Three Ways, Chanterelle Mushrooms, Preserved Lemon, Sorrel
They killed us in the best of ways with delicious course after delicious course.  We wanted to eat at a Danny Meyer spot and it did not disappoint!

Intermezzo: “LOOKING INTO FALL”

Fennel Bulb Sorbet, Bee Pollen

5 “Unexpected and delicious”

Corn, Sesame, Chiffon Cake, Okinawa Caramel
A beautiful and delicious, dessert memory from Boka.  I wasn't sure what okinawa caramel was or how that would go with corn, not what I would have ordered but so glad I did.

Extra Course Options

“Can we even eat that extra course?”

Foie Gras, Apple, Celery, Pie Crust
As stated before we had friends at The Modern and we had to find room for the extra courses, we would have made room for more of these!!    15

“Wow. That is awesome!!!”

Lobster, Brioche, Corn, Elderberry
Exactly what we said when eating a "lobster grilled cheese" at Blackbird in Chicago.   15


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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