Fall Entrees

Question 1

Hand cut Tagliatelle

Answer 1

HAND CUT TAGLIATELLE
- MANILA CLAMS
- BUTTERED LEEKS
- CHORIZO
- LEMON GREMOLATA

Price: 32

Question 2

Parmesan Risotto

Answer 2

• CHANTERELLE MUSHROOMS
• BURGUNDY TRUFFLES
• MASCARPONE

Price: 36

Question 3

Big Glory Bay King salmon

Answer 3

-MARCONA ALMONDS
- WILTED KALE
- SUNCHOKE CREAM (poured tableside)

Price: 44

Question 4

Pitman farms chicken

Answer 4

- We pan roast our chicken

• Maple Glazed Parsnips
• Bussels Sprouts
• Bacon
• Rosemary Jus

The Part of the Chicken We Use

   • We use an airline breast, bone in, and a small boneless thigh.

What An Airline Breast Is

    The chicken airline breast is a cut of chicken that features a boneless, skin-on chicken breast with the first joint of the wing attached. It's also known as a Frenched breast, chicken supreme, or Statler chicken. 
    The name "airline chicken" may come from the resemblance of the cut to an airplane wing, or from the idea that the exposed bone could be used as a handle to eat the chicken while in flight.

Where Our Chicken Comes From

   • Pitman farms have a handful of locations located all through out the California valley.

Question 5

Liberty duck confit

Answer 5

• Amagaki Persimmons
• Chestnut Farrotto
• Sherry Crema

What It Means To Confit

   • Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup;* with meats and vegetables, a pure fat.

The Part Of The Duck We Use

     • We use a bone in leg and a boneless thigh. 

Where Our Duck Comes From

     • Sonoma County

Question 6

Bacon cheeseburger

Answer 6

-Burger is 9oz

• Wagyu beef
• Aged white cheddar
• Bacon
• Brioche bun
• French fries
• Aioli

Facts About Our Buns

    • Our buns are made in house.
    • Our buns contain soy.
    • Brioche bread is made with high egg and butter content which gives it a rich and tender crumb.

What is Aioli

    • Aioli is a a combination of an emulsified olive oil and garlic.

What Oil We Use For Frying

    • Rice Oil.

Where Our Burger Meat Comes From

   • Snake River farm in Idaho.

Question 7

Slow roasted short rib

Answer 7

• Fried Maitake Mushrooms
• Potato Rösti
• Caramelized Allium Jus

How We Prepare Our ShortRib

    • We braise our short rib for 8 hours every night. It cooks in pounds of sweated onions and garlic, with its fat layered on top to confit itself. 

Where Our Short Rib Comes From

    • Creekstone Farms in Arkansas City, Kansas

Question 8

Almond wood grilled filet mignon

Answer 8

Filet is 9 oz.

• Pommes Dauphine
• Creamed Maitake Mushrooms
• Bordelaise

What Makes The Filet Mignon Cut So Special

      • The Filet Mignon cut is sought after because it is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.

Where It’s Located On The Cow

      • Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.