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


EARLY SPRING 2019


CHEF'S TASTING MENU

Starts February 12, 2019

ANTONYMS, OPPOSITES ATTRACT

Inspiration for Tonight’s Menu

In life, we often find that opposites attract. Down to the basic understanding of negative and positive energy in magnets. Sweet balances salty. The artist usually needs the accountant (my wife’s and my situation of me living in the clouds and her grounding me!!!). It is a beautiful thing to need one another.

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  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

BRASSICAS SALAD

Roasted, Pickled, Raw, Pureed and Fried Brassicas, Tapenade, Almond Calabrian Chili   13

OYSTERS*

Daily Selection, Lime Vinaigrette, Pickled Onion, Miso Aioli  16

FIRE ROASTED OCTOPUS

Paprika Fritter, Orange, Piquillo Pepper, Cabbage   19

SUNCHOKE RISOTTO

Rue and Forsman Carnaroli Rice, Meyer Lemon, Foraged Mushrooms   17

CHEF’S TAPAS

Today’s Selection of Three Tapas   17

CITRUS CRUDO

Fresh Seafood, Twin Peaks Citrus, Pickled Wasabi, Fried Peanut   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

CRAB TAGLIATELLE

House Curry, Chard, Cashew, Lime, Thai Basil   34

BRAISED EMIGH LAMB SHANK

Celery Root, Fennel, Onion   29

FULL BARN JERK CHICKEN

Black Beans, Tangerine, Coconut, Cabbage   27 

FINALE

CHOCOLATE CITRUS

Winter Herbs, Scorched Cream Custard   12

KIWI BREAD PUDDING

Walnut, Buttermilk Gelato, Shiso   13

PEPPERMINT MOCHA

Coffee Panna Cotta, Sea Salt Caramel, Peppermint Whip, Coffee Tuille  12

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