Entrees

Question 0

Preserved lemon stuffed Petaluma chicken:

Answer 0

Brined, stuffed w/ bread crumb, butter preserved lemon, rosemary and parsley. Breast, thigh, and leg.
Warm farro salad: ancient wheat grain.
Radish, fava leaves, salsa verde.
Chicken stock, cipollini onions, and sherry wine.

Question 1

Liberty Farms duck breast:

Answer 1

From: Sonoma
Grilled on the bone
Braised black kale
Pecan sorghum: cooked down molasses.
Rhubarb mostarda: Carmelized sugar, rhubarb, and mustard powder w/ ginger and lemon zest.
Duck jus infused w/ black tea finished the dish.

Question 2

Wild salmon line caught from bodega bay

Answer 2

5.5 oz fillet
Purée of Spanish onion, olive oil, and rice. 
Chopped fennel bulb, sea beans
Batter/fry roasted artichoke 
Wild fennel pollen.

Question 3

Rye tagliatelle

Answer 3

Smoky kale delicate squash and Parmesan butter
Flour caraway eggs milk and olive oil
Pickled red pearl onions
Rye bread croutons and parm cheese

Question 4

Snake River farms flat iron

Answer 4

Marbled steak with blue cheese spoon bread
Meyer lemon boule
Cream, thyme, roast garlic, black pepper, eggs
Sweet onion baked in its peel covered in salt and cooked until tender then peel is removed
Mornay sauce w/ bacon bits and chives
Bordelaise sauce (cab sauce): beef trim red wine and veal stock
Blanched Brussel sprout leaves

Question 5

Chix

Answer 5

Chix stock cream garlic and sage
Sautéed gnocchi
Salsify root and king trumpet mushrooms
Peeled blanched celery tops the chix

Question 6

Niman ranch leg of lamb seasoned with chermoula rub

Answer 6

Spiced meatballs
Coucous
Sultanas (golden raisins)
Sumac roasted carrots