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 Bugiste, Manicle Chardonnay, “Cuvée des Éboulis”, Bugey, France 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
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
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
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
Changing Dish Inspired By The Freshest Fish AQ
Tagliatelle, Mushroom Bacon, Favas, Egg Yolk 24
Grimaud Farms Duck
Spring Peas, Farro, Wild Mushrooms, Sorrel 29
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