"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
CHEF'S TASTING MENU
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
“FOOD FOR THE HOLIDAYS”
Inspiration for Tonight’s Menu
Inspired by the foods that we eat during the holiday season.
1 Osechi Box *
Five Rotating Bites
Inspired by the Japanese tradition of making food for the three days you cannot cook and storing them for those days.
Standard Pairing—Jané Ventura, ‘Reserva de la Música’ Brut Nature, Cava, Catalonia, Spain, 2014
Chef’s Pairing—Gosset, ‘Brut Excellence’ Champagne, France, NV
2 “From India with love”
Crab, Curry, Kohlrabi, Lime
Inspired by the warm and inviting culture of India and its delicious holiday cuisine.
Standard Pairing—Chapoutier, Schieferkopf, Silvaner-Trocken Sec, Franken, Germany 2016
Chef’s Paring—Adam, Grand Cru Riesling, Kaefferkopf, Alsace, France 2013
3 Basque Fish Stew *
Rich Tomato-Fumet Sauce, Fresh Fish a la Plancha, Shellfish, Prawns, Octopus, Grilled Bread with Apple Aioli
Inspired by chefs favorite food region and its most famous holiday dish!
Standard Pairing—Olivier Dumaine, La Croix du Verre, Crozes-Hermitage, Marsanne, Rhône, France, 2015
Chef’s Pairing—Comte de Lauze, Châteauneuf-du-Pape, Grenache-Roussanne, Rhone, France, 2014
4 “"Turkey" dinner” *
Full Barn Farms Chicken, Pommes Puree, Turnips, Truffle
Inspired by both the American and old world Italian feast.
Standard Pairing—Vietti, Barbera d’Asti, Tre Vigne, Piedmont, Italy, 2015
Chef’s Pairing—Argiano, Sangiovese, Brunello di Montalcino, Tuscany, Italy, 2013
Nixtaco and Duck Fat Masa, Duck Con t, Walnut Mole, Pomegranate, Mexican Key Lime
You can't experience California’s holiday season without eating at least one tamale!!
Standard Pairing—Colome, ‘Autentico’ Malbec, Salta, Argentina, 2015
Chef’s Pairing—López de Heredia, ‘Viña Bosconia’, Reserva Rioja, Tempranillo, Rioja, Spain, 2006
6 Prime rib *
Ribeye, Spigarello, Maitake Mushrooms, Horseradish Root, Onion
Inspired by the American tradition of prime rib for Christmas!
Standard Pairing—Big Basin, Homestead, Syrah-Grenache, Santa Cruz Mountains, California 2016
Chef’s Pairing—Penfolds, Bin 389, Cabernet-Shiraz, Barossa Valley, Australia, 2016
Mandarin, Pink Peppercorn
Inspired by Auburn, California's most notable crop, Mandarins
7 Eggnog *
Eggnog, Rum, Coffee, Malt
Inspired by the classic holiday beverage!
Standard Pairing—Blandy’s, ‘5 Year Malmsey’, Madeira, Portugal
Chef’s Pairing—Ramos Pinto, ‘20 Year Tawny’, Porto Douro, Portugal
A LA CARTE MENU
Tapenade, Calabrian Chili, Almonds 12
Frisée, Guanciale, Farm Egg, Brioche, Caper Berry, Mustard Vinaigrette 14
Today’s Selection of Three Tapas 17
Six Oysters, Pickled Onion, Miso Aioli, Chile Vinaigrette 16
Fish, Green Curry, Coconut, Potato 16
FIRE ROASTED OCTOPUS
Brussels Sprout, Bacon, Lemon, Sweet Potato 19
CHEESE AND CHARCUTERIE
An Array of House & Artisan Meats, Cheeses, House Pickles & Preserves 25
Changing Dish Inspired By The Freshest Fish AQ
Kabocha Squash, Brown Butter, Mushrooms, Parsley, Lemon 26
Miso Risotto, Bok Choy, Radish, Dashi 32
LLANO SECO PORK Shank
Spaetzle, Persimmon, Harissa, Rapini 26
EMIGH LAMB Chops
Polenta, Black Truffle, Casiago, Turnip 43
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
Coconut Ice Cream, Pineapple-Habanada Chutney, Pineapple Chips, Rum Caramel 11