À-LA-CARTE MENU
Summer Menu
FIRST COURSE
Glorious Organic Summer Greens
farm fresh vegetables, mushroom soil, asiago, lemon balm vinaigrette
Heirloom Tomato Salad
buffalo mozzarella, basil crumb, basil and its seeds, black garlic, olive oil
Albacore Tuna
variations of heirloom radish & turnips, compressed cucumber, nasturtium
Heritage Beef Tartare
quail yolk, capers, white anchovy, pickled shallot, spiced lavash
Saffron Braised Octopus
heirloom tomato, basil & its seeds, guanciale, chili threads
Marinated Summer Squash
charred baby fennel, piperade, house ricotta, mixed seed cluster, squash blossom
Charred Lamb Belly
corn pudding, wild mushrooms, nicoise olive, sumac yoghurt, summer mint
MAINS
Pesto Ravioli
variation of summer carrot, carrot top emulsion, pressure cooked pine nuts
Crispy Rice & House Kimchi
furikake, kohlrabi, braising greens, chili emulsion, sesame crumble
Sous-Vide Lois Lake Steelhead
summer squash, corn pudding, pickled mussels & clams, nectar emulsion
Sous-Vide Ling Cod Cheeks
grilled humboldt squid, baby fennel, cherry tomatoes, proscuitto, fish bone broth
Grilled Boar Belly
west coast scallops, textures of cauliflower, cilantro, Sonora fish sauce
Cornish Game Hen
pan roasted breast, leg presse, stonefruit, braising greens, preserved kumquat & mustard seed jus
Cache Creek Heritage Beef
- 6oz sous-vide tenderloin or,
- 10oz 30-day dry aged, pan-roasted ribeye
crispy potato, summer vegetables, wild mushrooms, porcini & roasted garlic butter, cognac jus
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Sonora Crab Dinner
($85 per guest)
local seafood, seasonal vegetables, whole dungeness crab, shellfish emulsion, clarified butter
(24 hr notice required)
This menu is a sample of the Summer À La Carte Menu, which changes seasonally.
