LATE SPRING 2019

CHEF'S TASTING MENU

 

Seven things that make me smile

Inspiration for Tonight’s Menu

A very personal tasting based on memories I have of food, family, friends, places or experience that always brings a smile to my face. I hope the same happens for you while eating these dishes!

1 - At the Kru counter *

Before and at the beginning of Localis I was at the counter at least weekly.  Some of my favorite meals happened in front of Billy and Ricky.
Scallop, Hamachi, Strawberry, Smoked Dashi, Pickled Wasabi
Optional Wine Pairing: Eiko Fuji, "Dry Mountain" Honkara, Sake, Yamagata, Japan

2 - Potato salad *

Yes, that's right.  One of my favorite things in the world.  Always loved mustard-forward in the German style from my Freund family heritage.
Potatoes, Mustards, Localis Pancetta, Mustard Greens
Optional Wine Pairing: Schlossgut Diel, ‘Von Der Nahe’ Riesling, 2016

3 - #64, level 3

My favorite dish from one of my favorite restaurants, Auburn Thai Garden. I have never dreamed of a dish so often. 
Fish, Black Garlic, Thai Basil, Thai Chili
Optional Wine Pairing: Domaine de Rimauresq Côtes de Provence Cru Classé Rosé, Provence, France 2018

4 - Luigi's little Italy

The first real food experience I ever had. I went there often and became close friends with Lou. This dish was ordered most nights!
Lemon Pasta, Lobster, Onion, Blueberry, Pineapple Sage
Optional Wine Pairing: Le Caveau BugisteManicle Chardonnay, “Cuvée des Éboulis”, BugeyFrance 2016

5 - That rice tho! *

One of my favorite meals that my mom cooked, pork chops and rice. Sorry mom, I've changed the recipe a little!
Llano Seco Pork, Carnaroli Rice, Porcini, Loquat
Optional Wine Pairing: Château de Beaucastel, Coudoulet Rouge, Grenache-Sryah-Mourvèdre, Côtes du Rhône, France, 2016

6 - "When pigs fly" *

Duck has always been one of my favorite things to eat and over the past 10 years, one of my favorites to cook!
Duck, Cherry, Bengali Mustard, Polenta
Optional Wine Pairing: Presqu'ile, Presqu'ile Vineyard, Syrah, Santa Maria Valley, California, 2016

INTERMEZZO *

Geranium sorbet

7 - Peanut, Jelly and Banana *

Having dessert for lunch always felt like I was a king for a day.
Banana, Strawberry, Peanut Butter, Balsamic Vinegar, Shiso
Optional Wine Pairing: Château Laribotte, Sauternes, France, 2013

SEVEN-COURSE TASTING MENU  115

OPTIONAL Chef's Wine Pairing 93

FIVE-COURSE* TASTING MENU  87

Included courses are asterisked (*) above.
OPTIONAL Chef's Wine Pairing  63


A LA CARTE MENU

LITE FARE

Burgundy Salad

Red Frisée, Coraline Chicory, Pancetta, Egg, Crouton, Loquat   14

LOCALIS BREAD SERVICE

Rotating Selection of Breads with Herb Butter and Maldon Salt  8

FIRE ROASTED OCTOPUS

Green Mole, Manchego Reserve, Beet, Chard, Lime   19

Foraged Mushroom RISOTTO

Carnaroli Rice, Mushroom, Black Garlic, Burnt Lemon   16

CHEF’S TAPAS

Today’s Selection of Three Tapas   17

Wild Salmon Poke

Spring Onion, Kiwi, Macadamia, Rhubarb, Rice  16

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

Spring carbonara

Tagliatelle, Mushroom Bacon, Favas, Egg Yolk   24

Grimaud Farms Duck

Spring Peas, Farro, Wild Mushrooms, Sorrel   29

FINALE

summer is coming

Blueberry Sorbet, Cherries, Pie Crust, Pineapple Sage Whip, Brown Butter   12

Easy like Sunday morning

Brioche Doughnuts, Salty Caramel, Chocolate, Coffee Gelato, Feuilletine  12

Peas and berries

Pea Semifreddo, Strawberry Sorbet, Almond Crumb,  Variations of Peas and Strawberries    11

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