1st Course

Question 1

Citrus and rosemary, marinated olives

Answer 1

• Picholine (Pee-Cho-leen) Green
• Niçoise (Nee-swahz) Brown/Black
• Kalamata Deep purple
• Sun-dried black olives Black
• Castelvetrano (Cas-tel Ve-trahno) Green

(All of our olives are imported from Italy and France)

Question 2

Purée of White Corn Soup

Answer 2

• Chile negro
• Cotija cheese
• Cilantro lime crema

  - cotija pronunciation: Ko-TEE-ha


  • Chile Negro has mild heat. 

  • Cotija cheese is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky. 


   • Our Corn comes from Brentwood, which is a little west of Stockton.

Question 3

Heirloom Tomato salad

Answer 3

• Hand stretched mozzarella
• Anchovy
• Caper vinaigrette

  • Heirloom Tomatoes are commonly less seedy, more flavorful and colorful, and sweeter than hybrid tomatoes.

Question 4

Caesar Salad

Answer 4

• Romaine lettuce
• Sourdough croutons
• Shaved Parmesan
• Boquerones

   - Boquerones pronunciation:         (Boh-keh-row-nez)

(Boquerones - anchovies marinated in vinegar. A well known Spanish tapas)

Question 5

Potato Gnocchi

Answer 5

• Blistered Jimmy Nardello peppers
• Brentwood sweet white corn
• Yellow pepper cream
• Sungold tomatoes
• Basil
• Freshly grated Parmesan

    • Jimmy Nardello peppers when eaten fresh, they have a mild, sweet, and fruity flavor with little to no heat.

    • In 1887, the Nardello family immigrated to Connecticut seeking a better life than they had in their remote, mountainous village in southern Italy. Along with them, they brought the seeds of some of their favorite vegetables including Capiscum annum, the variety of sweet pepper that is now known as the Jimmy Nardello Italian pepper. Life in Connecticut was good for the Nardello family and soon they had 11 children. Naturally, raising 11 children doesn't leave time for much else. Fortunately, the Nardello's fourth child, Jimmy, had inherited his mother's love of gardening, so he built terrace gardens and grew many of his mother's favorite heirloom pepper plants. From just the few seeds his mother had brought over from Italy, Jimmy kept the family well fed with wholesome, hearty vegetables for decades. Jimmy's favorite of all the peppers he grew was a sweet Italian frying pepper. Before he passed away in 1983, Jimmy donated seeds of his favorite pepper to the Seed Savers Exchange. Since then, it has been known as the Jimmy Nardello pepper. 

      • Our Corn comes from Brentwood, which is a little west of Stockton.

Question 6

Ahi Tuna tartare

Answer 6

• moroccan spice,
• smoked jalapeno,
• aioli
• Jimmy Nardello peppers
• papadam

Question 7

Hand Cut Steak Tartare

Answer 7

• Kennebec potato chips
• Horseradish crema
- Horseradish
- Worcestershire
- Capers
- Dijon
- Cornichons
- Tabasco

    • Steak cut is Prime NY


    • Kennebecs potatoes are similar to russet potatoes. But they have thin and light skin, unlike russets, which have dry, thick, and dark skin. The medium starch level and low water content of Kennebec potatoes make them perfect for frying in oil.

    - Kennebec pronunciation: Ken-uh-bek