Dinner Menu (12.6.15)

Question 1

Half Dozen Freshly Shucked Oysters

Answer 1

We will offer one rotating variety of west coast oysters nightly served by the half dozen over crushed ice and accompanied by a mignonette dressing made from white balsamic vinegar, minced shallot & diced cucumber. Also served with lemon.

Question 2

HOUSE MADE RICOTTA W/ FIGS FRESH THYME, HONEYCOMB, MALDON SEA SALT AND FRUIT BREAD

Answer 2

Ricotta is a fresh curd cheese made in house daily with whole milk, cream, lemon juice and zest. Approx. 4oz of Ricotta is set into a bowl and garnished with figs (fresh when in season, red wine and honey poached dried figs in the off season), a chunk of honeycomb, thyme leaves, Maldon sea salt, olive oil and cracked black pepper. Served with fruit and nut bread.
Notes: Dairy, Nuts, Gluten (bread)

Question 3

AGED GOUDA & TAPIOCA GOUGERES

Answer 3

Our gougeres are a combination of traditional choux pastry dough and a South American pan de queso Tapioca flour based dough made with tapioca flour. This is a light savory pastry flavored with aged gouda cheese. We serve the gougers with a dab of butter that has been seasoned with Fleur d Sel & guava paste. 9 pieces!
Notes: Dairy, Gluten

Question 4

ALMONDS & OLIVES

Answer 4

Just as it sounds – marinated, spiced, and delicious.

Question 5

SEARED SCALLOP

Answer 5

Scallops are seared to medium rare temperature on the plancha. The scallops are served with a carrot butter. Carrot butter is prepared by roasting/caramelizing carrots, then gently poaching them until soft. They are blended until smooth. Also on the plate are crunchy black olives, blood orange jus, and carrot shavers dressed in lemon juice.
Allergens: Shellfish

Question 6

GRILLED OCTOPUS

Answer 6

Portuguese Octopus is simmered for 3 hours with white wine and spices then chilled and marinated with paprika, garlic and fennel seeds then grilled on the plancha till crisped then tossed with a mixture of chopped green olive, pistachio and date flavored with rice wine vinegar, fennel seed, coriander seed and chopped cilantro stem. The plate is dressed with a pistachio & olive puree and the dish is garnished with Treviso hearts, fingerling potato chips and micro celery.
Notes: Nuts!

Question 7

BEEF TARTARE

Answer 7

4oz of prime flat iron steak are hand chopped. The beef is dressed with diced shallots, capers, parsley, chopped pickled pumpkin, caraway and salt. We add lemon zest and lemon oil to bring brightness. We take slow cooked egg yolks and dress the plate and the beef. The egg lends a bit of creaminess to dish, helps cut through the bright flavors. The beef is served with toasted 7 grain bread as well.
Allergies:
Dairy- Eggs
Gluten- 7 Grain Bread

Question 8

SEA URCHIN CHITARRA

Answer 8

Chitarra is a type of pasta typically cut with very fine guitar string lined on a special box. We color the pasta dough with cuttlefish ink so that the end result is black noodle. Once boiled the noodles are tossed with a compound butter made from seared albacore tuna, shallots and brandy as well as some lightly crushed sea urchin and lime juice. The pasta is rolled, plated and topped with fresh uni, small raw purple & white cauliflower flowerettes, thinly sliced chilies and garlic chips. The dish is lightly dressed with olive oil.
Notes: Gluten, Garlic

Question 9

BEETS AND BURRATA SALAD

Answer 9

Baby beets (gold and red) are braised in water, vinegar, and peppercorns until tender. We take both types of beets and make thin sliced pickles, as well as beet chips. The beets are tossed in a fig balsamic vinaigrette with diced shallot and chives. The beets are garnished with crunchy frisee and avocado. Pistachio soil is made by pulverizing toasted pistachios with ground espresso beans. The burrata is dusted with red beet powder.
Allergies: nuts- pistachio dairy- burrata

Question 10

KALE & SEAWEED SALAD

Answer 10

Three kinds of kale (black, red baby & sprouts) are tossed together with Hijiki seaweed that has been marinated with a touch of garlic, vinegar & maple syrup then dressed with a dressing made from Garlic that has been softened in almond milk, nutritional yeast, lemon juice, toasted nori, caper juice olive oil and Srirocha hot sauce. The salad is garnished with crisp Kale chips & almonds.
Notes: Vegan. Nuts

Question 11

BUTTER LETTUCE

Answer 11

We dress the butter lettuce with a buttermilk sumac dressing. It is made with buttermilk, cayenne, sumac, garlic, lemon juice. We make a Tomato crouton with garlic powder, sumac, and tomato powder. The crouton adds a nice earthy/umami element. The salad is finished with shaved parmesan, crisp slices of radish, and lots of soft herbs.
Allergies:
dairy- buttermilk, cheese gluten- crouton

Question 12

ORA KING SALMON A LA PLANCHA

Answer 12

Ora king salmon cooked unilaterally on the plancha served with assorted grains cooked separately and usually containing the following: rye berries, farro, bulgur, barley, buckwheat, etc. Some of the same cooked grains are dehydrated overnight and fried to become a crispy puffed cereal. Both components are mixed together with finely minced shallot and chive. Everything is dressed in a bright citrus vinaigrette with salt & pepper. Various fresh sprouts are scattered over the top and everything is drizzled again with citrus vinaigrette. Silky avocado which is avocado pureed with olive, lime juice and salt is squeezed around at random points. Everything is dusted with a ground vegetable ash which is onion, carrot, and celery carbonized at high heat.

Question 13

RICOTTA & SQUASH RAVIOLI

Answer 13

RICOTTA & SQUASH RAVIOLI

Question 14

CAVATELLI

Answer 14

The cavatelli is made with a parsley puree, which makes the pasta green and adds an herbaceous note. Beef cheeks are braised for 4 hours in red wine, tomato, and aromatics. The dish is finished with wilted beet greens, lemon zest, toasted hazelnuts and aged gouda. We garnish the plate with fresh herbs.

Question 15

LIQUORISH ROHAN DUCK BREAST

Answer 15

TURNIP, CHANTERELLES, HUCKLEBERRY
The Rohan duck is rubbed with liquorish and slowly roasted to render the fat from under the skin and make it crispy. Variations of turnip include: tiny turnips which a raw and pickled / Tokyo turnips are glazed with some of the turnip greens. Chanterelle mushrooms are quickly sautéed with garlic and thyme to remove a bit of water and placed around as garnish. Huckleberry is represented in two forms: gastrique with red port and dehydrated into a powder. A pure duck jus and parsley go into the dish to tie the other flavors together.

Question 16

PAN ROASTED CHICKEN

Answer 16

Half Mary’s chicken roasted and carved into four pieces. gigante beans are soaked in brine overnight and cooked with chicken stock and large mirepoix / sachet until tender, cooled and reserved in cooking liquid. at the time of service heated with some of the reserved liquid and olive oil, lemon juice. at the last minute ‘nduja (partially house made / fortified) is folded into the mixture with some piperade to form an emulsion. A splash of dark chicken jus goes in for depth of flavor. seasoning is balanced with nice heat from ‘nduja and the sweet and sour piperade. pure cilantro oil, toasted coriander seed, and citrus coriander blossom over the top to finish.
‘nduja - buying out from la quercia and fortifying in house with harissa / house made tomato jam / and olive oil. passed through tammis for refinement.

Question 17

DUROC PORKCHOP

Answer 17

The 12oz pork chop is brined in gin and spices for 6-8 hours. It is grilled
to MR. Buckwheat spaetzle is crisped in butter and tossed with shallot and herbs. We slow cook pears in palm sugar and sherry vinegar, it is then pureed with pickled mustard seeds. Pork jus is fortified with bacon fat and mustard seeds for a rich and spicy sauce. The plate is garnished with fennel sauerkraut and fennel fronds.

Question 18

MARINATED FLAT IRON STEAK

Answer 18

8oz Prime Flat Iron Steak, pan seared. Slowly roasted to temp and basted with butter throughout.
Sunchoke and Mushroom hash is pan roasted as well, with a dab of butter and confit garlic. Finished
with Extra Virgin Olive Oil, chives, and Maldon Salt. The red cabbage puree is prepared by braising cabbage in red wine. Then pureed with mustard, champagne vinegar and salt. Plate is garnished with sunflower tahini and a roasted pepper chimichurri.

Question 19

GRILLED WHOLE SNAPPER

Answer 19

A whole Tai Snapper is semi-boned and dressed for grilling. We stuff with aromatics. Once grilled we wilt dandelion greens with shallots and lime juice. It is served with a roasted pepper and hazelnut romesco. The fish is garnished with cilantro and calabrian chiles and charred limes.

Question 20

BRAISED LAMB SHANK

Answer 20

1.5 lb Colorado lamb shanks are braised in red wine, citrus, aromatics, and garlic for 4-5 hours. The shank is basted and glazed with its jus throughout cooking process. We braise black eyed peas until tender. The are warmed through with a puree of black eyed peas and apple cider vinegar and root vegetables. The dish is garnished with shewarma spiced onions and mint labne.

Question 21

STEAMED MUSSELS

Answer 21

About a pound of Prince Edward Island Mussels are steamed with a sauce made from shallots, garlic, saffron, coconut milk white wine, Pernod and cilantro stems and a little butter. A thick slice of sourdough bread is brushed with olive oil and grilled before being rubbed with garlic and cut unto hunks. The bread garnishes the mussels along with shaved scallions, thinly sliced red chilies and cilantro.
NOT Served with fries.
Notes: Shellfish. Serve with shell bowl and oyster fork.

Question 22

DRY-AGED BURGER

Answer 22

7 ounces of hormone, antibiotic free, grass-fed, dry-aged beef is grilled to the costumer’s desired cooking temperature and served on a brioche roll that has been dresses with Harissa mayo. The plate is garnished with bib lettuce leaf, sliced red onion, sliced tomato and a spicy house made pickle spear
Notes: Served with fries or salad, mark with a steak knife.

Question 23

FIVE LEAVES BURGER

Answer 23

7 ounces of hormone, antibiotic free, grass-fed, dry-aged beef is grilled to the costumer’s desired cooking temperature and served on a brioche roll that has been dresses with Harissa mayo. The burger is topped with a slice of house made beet pickle, seared pineapple ring and an organic egg served sunny side up. The plate is garnished with bib lettuce leaf, sliced red onion, sliced tomato and a spicy house made pickle spear.
Notes: Served with fries or salad, dairy, mark with a steak knife.

Question 24

CHARRED SHISHITO PEPPERS

Answer 24

Shishitos are a mild savory green chili, with only about one in ten having a bit of spice to them. We sear the peppers in a very hot pan and tossed with fresh Cilantro and fresh Maldon salt that has been seasoned with citrus zest and smoked paprika. Served with a lime wedge.
Notes: Vegan

Question 25

SWEET & SPICY BRUSSEL SPROUTS

Answer 25

Deep fried Brussels tossed with garum, pecans, watercress, and garlic confit.
Notes: Nuts, Garlic, NOT Vegan or Veg (fish sauce in garum)

Question 26

ROASTED RADISH

Answer 26

Whipped goat cheese, Pumpernickel, Dill
Mixed baby radishes roasted in olive oil until tender. Goat cheese is folded into greek yogurt and seasoned with lemon, salt and pepper. Tiny radish are seasoned with olive oil and lemon juice and go over the top along with dill sprigs. A super pure dill oil goes around to finish and drive home the garden flavor. Pumpernickel is crumbled over the top for texture with a pinch of maldon sea salt.
Notes: Gluten. Dairy

Question 27

FORK CRUSHED FINGERLINGS

Answer 27

Lemon and olive oil, salt and pepper. Garnished with chives.

Notes: Vegan! And GF.

Question 28

RAINBOW SWISS CHARD

Answer 28

Chard is lightly sautéed in olive oil until tender and finished with crispy garlic and shaved fennel.
Notes: Vegan! And GF.