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 FALL 2018

 

CHEF'S TASTING MENU

October/
November 2018

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  109

OPTIONAL Standard Wine Pairing  67 | Chef's Pairing 106

FIVE-COURSE* TASTING MENU  79

Included courses are asterisked (*) below.
OPTIONAL Standard Wine Pairing  47 | Chef's Pairing  80


Inspiration for Tonight’s Menu

A collaboration with Corey Bernhardt, one of Chef’s favorite local artists, who has also created several of Chef’s tattoos. Each dish is an interpretation of one of Corey’s paintings!


1 “The Honey Fish” *

Halibut, Honey Dashi, Lemon, Pineapple
Inspired by the painting “Tendings”

Standard Pairing—Maximin Grünhäuser, Riesling, Monopol, Ruwer Valley, Germany, 2016
Chef’s Pairing—Nikolaihof, Vom Stein Federspiel, Riesling, Wachau, Austria, 2015

2 “Cocoon” *

Ravioli, Seafood, Saffron, Chorizo, Fennel
Inspired by the painting “The Capsule”

Standard Pairing—Bodegas Máximo Abete, Casa-Lasierra, Rosado Garnacha, Navarra, Spain, 2017 Chef’s Paring—Ameztoi, Hijo de Rubentis, Txakolina, Méthod Traditionnelle, San Sebastian, Spain, NV

3 “Risotto with wings”

Carnaroli Rice, Foraged Mushrooms, Lemon
Inspired by the painting “Catacombs”

Standard Pairing—Christophe Buisson, Saint-Romain, Burgundy, France, 2016
Chef’s Pairing—Joseph Drouhin, Puligny-Montrachet, Burgundy, France, 2015

4 “Birds and oysters”

Quail, Oysters, Sauce Gribiche, Apple, Walnut
Inspired by the painting “Vorel”

Standard Pairing—Terrassen, Cabernet Franc, Finger Lakes, New York, 2017
Chef’s Pairing—Le Petit St Vincent, “Les Poyeux”, Saumur-Champigny, Loire Valley, France, 2014

5 “A Rabbit in a bind” *

Rabbit, Foie Gras, Chimichurri, Arugula, Huckleberry
Inspired by the painting “Soothe”

Standard Pairing—Bodega Viamonte, Montevia, Gran Reserva, Malbec, Mendoza, Argentina, 2010
Chef’s Pairing—Lafken, Garage Blend, (Cabernet Sauvignon, Carménère, Petit Verdot), Maipo Alto, Chile, 2011

6 “The King’s Meal” *

Beef Cheeks, Carrot, Potato, Cabernet Sauvignon
Inspired by the painting “Apollo”

Standard Pairing—Sparkman Cellars, Holler, Cabernet Sauvignon, Columbia Valley, Washington, 2015
Chef’s Pairing—Ramey Cellars, Cabernet Sauvignon, Napa Valley, California, 2014

Intermezzo: “Pomspider” *

Pomegranate, Lemon Verbena
Inspired by the painting “Harvest Flight”

7 “Apple Pie and Mint Tea” *

Apple, Crust, Mint, Cream, Pomegranate
Inspired by the painting “Quiet Houses”

Standard Pairing—Lieutenant De Sigalas, Sauternes, Bordeaux, France, 2009
Chef’s Pairing—Royal Tokaji, 5 Puttonyos, Furmint, Hungary, 2013


A LA CARTE MENU

LITE FARE

LATE SUMMER SALAD

Spinach, Pear, Apple, Blue Cheese, Walnut, Maple-Apple Vinaigrette   13

BURGUNDY SALAD 

Frisée, Guanciale, Farm Egg, Brioche, Caper Berry, Mustard Vinaigrette  14

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

Mushroom Pappardelle

Kabocha Squash, Brown Butter, Mushrooms, Parsley, Lemon   26

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

NICE AND COZY

Sweet Squash, Gingerbread, Poached Pear, Vanilla Gelato, Walnut   11

PIÑA COLADA

Coconut Ice Cream, Pineapple-Habanada Chutney, Pineapple Chips, Rum Caramel  11

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