Early Fall 2019

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CHEF'S TASTING MENU

7-COURSE  115

Optional Pairing 93

5-COURSE 87

Optional Pairing  63

Additional course*



employee food memories, pt.2

Inspiration for Tonight’s Menu

It's always fun to remember those meals and food experiences that last forever. Many of us that are in the food Industry cook because of those memories. The following dishes are based on memories from our family.

1 - amanda smith, “Grandma’s Green papaya salad”

“Spicy, crunchy, and extremely flavorful. We bring the Hmong technique to our local produce.”
Carrot, Apple, Cashew, Fish Sauce, Cilantro, Mint

Wine Pairing: Jakob Schneider, Niederhäuser Hermannshöhle, Riesling, Spätlese, 2016
Nahe, Germany

2 - The Dann family (chef, Mrs.Chef, and Emma-lee)

“fish sticks and brussels”

“Before he was a chef, Chris cooked for the family. The favorite meal was fish sticks!! Made from scratch and always accompanied by brussel sprouts!”
Rock fish, Brussels Sprouts, Fennel, Sauce Grabiche

Wine Pairing: Yannick Cadiou, Chablis, Chardonnay, 2017 Chablis, France

3 -Lindsay Bailey, “after hours risotto”*

“While on their honeymoon, the couple came across a closed restaurant with people still inside. The family was having dinner and invited them to stay for an amazing shrimp risotto!”
Shrimp, Carnaroli Rice, Truffle Casiago, Leeks, Lemon

Wine Pairing: Comte de Lauze, Châteauneuf-du-Pape, Grenache-Roussanne, 2014 Rhône, France

4 -Felix Navarro, "adobo"*

“Growing up in the Philippines, he fell in love with the simple dish of chicken adobo!”
Quail, Parsnip, Fall Greens, Jus

Wine Pairing: Monte Rio Cellars, Rubired, 2018 Sebastopol,California

5 - Josh Petzolt, "tamales"

“One of his fondest memories was making tamales with his aunt.”
Rabbit, Masa, Foraged Mushrooms, Late Season Corn

Wine Pairing: Uccelliera, Brunello de Montalcino, Sangiovese, 2014

6 -Greg Walters, "Reuben"

“Growing up in the midwest, one of his favorite food memories was when his dad would take him to get a Reuben at his favorite spot!”
Local Beef, Toma Cheese, Cauliflower, Potato, Mustard, Carraway

Wine Pairing: Argentiera, Bolgheri Superior, Bordeaux Blend, 2015 Tuscany, Italy

INTERMEZZO

“Just because it’s fall.”

Apple Pie Sorbet

7 -Karly Mahan and Raymond Carrasco,

"cinnamon toast and a huge bowl of cereal!”

“Sometimes it's all about the simplest things! Early morning perfection in the form of cinnamon toast or that satisfying late night bowl of cereal that will always make you smile.”

Brioche, Cereal Milk, Cinnamon, Brown Butter

Wine Pairing: Vignalta, Colli Euganei, Moscato Fior d’arancio, NV Euganea, Hills, Italy  


A LA CARTE MENU

LITE FARE

Apples and beets salad

Arugula, Mint, Late Summer Chilis, Cashew  14

LOCALIS BREAD SERVICE

Rotating Selection of Breads with Herb Butter and Maldon Salt  8

FIRE ROASTED OCTOPUS

Chimichurri, New Potatoes, Onion   19

Fungi and pots

Gnocchi, Potato Variations, Foraged Fungi, Romesco, Pickles   16

CHEF’S TAPAS

Today’s Selection of Three Tapas   17

Green curry ceviche

Tuna, Green Curry, Leek, Coconut, Potato Chips  17

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

Brown butter pappardelle

Parsnip, Mushroom, Truffle, Fall Herbs and Flowers  27

Emigh Ranch Lamb

Celery Root, Pears, Miso, Leeks  34

FINALE

mexican mocha

Chocolate-Chili Cake, Peanut Butter Mole, Coffee Ice Cream, Peanut Honeycomb, Mint   12

Caramel and apple bread pudding

Brown Sugar Gelato, Salty Caramel, Apple-Chili Chutney   13

“something to think about”

White Miso Formage Blanc, Cheesecake, Fermented Pomegranate Sorbet, Pickled Pear, Pear-Brown Sugar Puree, Pineapple Sage Tuile   12

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