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

A sea of green

Inspiration for Tonight’s Menu

The beautiful California landscape has become green and luscious.  Everywhere is green and flowers are everywhere.  We want to celebrate this special time of year and bring the first of spring’s gifts to the plate.

1 - Cured Seabass Crudo *

Radish, Green Curry, Lime, Foraged Wakami
Optional Wine Pairing: Ergon, Verdicchio di Matelica DOC, Marche, Italy, 2016

2 - CARROTS!! *

Carrot Variations, Egg Yolk, Rye
Optional Wine Pairing: Domaine Louis Chèze, Viognier. Rhone, France, 2016

3 - Bay Area Halibut *

Olive Oil, Asparagus, Oxalis, Cultured Brown Butter
Optional Wine Pairing: Caraccioli Cellars, 'Escolle Vineyard', Rosé of Pinot Noir, Santa Lucia Highlands, California, 2017

4 - "Carbonara" 

Carnaroli, Peas, Bacon, Roe, "Aged Cheese"
Optional Wine Pairing: Schäfer-Fröhlich, Frühlingsplätzchen GG, Nahe, Germany, 2016

5 - Placer County Rabbit

Polenta, Spring Onion, Green Garlic
Optional Wine Pairing: Château Des Jacques, Moulin-à-Vent, Beaujolais, France, 2015

6 - Emigh Lamb *

Fiddlehead Ferns, Farro, Nettles, Foraged Mushrooms
Optional Wine Pairing: I. Brand & Family, Old Vine Mourvèdre “Enz Vineyard”, Lime Kiln Valley, 2016

INTERMEZZO *

Geranium Sorbet

7 - Spring flowers *

Goat Milk, White Chocolate, Flowers, Rhubarb
Optional Wine Pairing: Kracher, Chardonnay-Welschriesling, Auslese, Neusiedlersee, Austria, 2017

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

Grilled Carrot Salad

Variations of Carrots, Seed Granola, House Green Garlic Ricotta, Preserved Lemon Vinaigrette   13

OYSTERS*

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

FIRE ROASTED OCTOPUS

Nantes Carrot, Potato, Lemon   19

LEEK RISOTTO

Carnaroli Rice, Leeks, Black Garlic, Ginger, Green Curry   17

CHEF’S TAPAS

Today’s Selection of Three Tapas   17

CITRUS CRUDO

Fresh Seafood, 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

Paella Raviolis

Fish, Prawns, House Chorizo, Mussels, Clams, Safron, Fumet   32

Llano Seco Pork

Kiwi, Spring Alliums, Asparagus, Black Rice, Lime   27

Grimaud Farms Duck

Spring Peas, Farro, Wild Mushrooms, Sorrel   29

FINALE

Carrot Cake

Carrot Variations, Cream Cheese Mousse,  Brown Sugar Walnuts   12

KIWI BREAD PUDDING

Buttermilk Gelato, Shiso   13

PEPPERMINT MOCHA

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

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