"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
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