spring menu 05.16.2013

amuse
 something amusing...

first course
 japanese tomato bisque,  farinette, greek yogurt,  herb

second course
“veggie and fruit plate” pickled onion petal, celery, beets, greens, turnips, radish, avocado, carrots, artichoke, fava beans, celtuce, cauliflower, kohlrabi, summer squash and blossom, haricots verts, mountain yam

third course
sasha’s sunny side up egg, baby greens, brown butter, lemon, parsley
 or
carnaroli rice with spring truffles  ($20 supplement)

fourth course
“glorious peas” english, sugar snap, snow, pomme pureé et roti,  hearts of romaine, purple bunch onion, jus de truffe

fifth course
delta asparagus, pear, pencil cobb,  first of the season cherries, torpedo onioins,  jus d'onion
  or
hazelnut finished pork belly, pencil cobb grits, kale, citrus  vierge ($14 supplement)

sixth course
sourdough donut, made with chefs 19 year old starter, strawberry, “astronaut fruit”, sour cream, almonds
or
selection of 3 cheeses ($12 supplement)

$60


*Please be aware our menu may vary based on what ingredients are ripe for the picking that day.

wine pairing

first

domaine vincent careme

vouvray tendre 2011

loire valley, france

chenin blanc

second

storm winery

santa ynez valley 2012

los olivos, California

sauvignon blanc

 
third

domaine phillip testut

chablis rive droite 2009

burgundy, france

chardonnay

fourth

santo cristo 2010

campo de borja, spain

granacha (grenache)

fifth

marqués de riscal rioja riserva 2006

rioja, spain

temperanillo, granacha, mazuelo, graciano

$35

 

hand crafted coffee single origin coffee
kalita wave 185 pour over $7