Food Flashcards
Pickled Matsutake Mushrooms
Sliced and Soaked in Seaweed juice.
Kombu Vingrette: Banyuls, garlic, Ginger, EVOO
Allergy:
Garlic
Beef Tartare Toast $3
Sesame Focaccia
Tartare: Bill Niman’s eye of round beef, fermented turnip juice, EVOO, SPT, parsley
Sunchoke Aioli: sunchoke oil, mustard, yolks
Garnish: pickled sunchokes, sunflower sprouts
Allergy:
Gluten
Garlic
Chanterelle Toast $3
Chanterelle mushrooms: minced thyme, garlic, fines herbes, scallion, sea salt.
Chanterelle aioli: roasted chanterelle, yolks, caramelized onion, dijon, grapeseed
Sesame focaccia, roasted chanterelle aioli, pecorino
Allergy:
Gluten
Garlic
Dairy
Allergy Modification:
Dairy: bread toasted in EVOO, no pecorino
Sourdough, Sauerkraut, Pecorino & Ricotta Pancake $3
Pancake Batter: salt, baking powder, AP flour, whole egg, ice water, sourdough
Chopped house sauerkraut, pecorino and ricotta. Finished with kraut salt and caraway
Allergy:
Dairy
Glutten
Beef Tounge and Horseradish Buckwheat Pancake $5
Pancake Batter: Buckwheat, butter, eggs, AP, crusted in poppyseed
Tongue: cured and seared on the plancha
Bechamel: horseradish, bone marrow, AP, butter, cream
Garnish: SBP giardinera
Allergy:
Gluten
Garlic
Dairy
Stone Ground Gruyere & Squash Pancake $3
Stone ground, gruyere pancake with roasted butternut squash (fork smashed), brown butter fried sage, candy cap mushroom powder, maple sherry vinegar gastrique and toasted and mortared pumpkin seeeds
Allergy:
Gluten
Dairy
CA State Bird with Provisions $9/$18
Quail marinade: buttermilk, meyer lemon zest, black pepper
Dredge: AP, potato starch, paprika, chili powder, cayenne, garlic, pumpkin seeds, bread crumb
Tart Onions: sweet onions sweated in butter with rosemary and lemon
Allergy:
Gluten
Modification:
Cornmeal crusted
Buffalo Cauliflower $13
Cauliflower: lightly blanched, stardard breading (Josey Baker breadcrumbs) fried to order
Buffalo Vinagrette: red fresno chili, lime, grapeseed oil
Bleu Cheese Aioli: standard aioli, Bayley Hazen Bleu
Garnish: fermented green tomato, gherkins, greens, garlic chips, “everything seed” mixture
Allergy:
Gluten
Dairy
Garlic
Trout $11/$22
McFarland Springs trout (Shasta, CA) coated in sushi rice crust, cooked to medium on the plancha Brown Butter-ginger, hazelnut, scallion, garum, cilantro, mandarin juice & segments Garum-red boat fish sauce, lemongrass, ginger, garlic, long pepper, clove, nutmeg, cinnamon. Steeped for 1 week.
Allergy:
Hazelnut
Dairy
Albacore Tartare ‘Constructible $12/$24
Albacore tuna dressed with white soy-lime vinaigrette (white soy, lime juice, ginger, garlic, kombu, bonito grapeseed oil, chili flake) Black Garlic Aioli: yolks, black garlic, tamari, lime, togarashi, ginger, garlic, grapeseed Whipped avocado: SPT, garlic puree, avocado Garnish: radish, gherkins, shiso Nori Cracker dreged in cornstarch slurry then fried
Allergy:
Gluten
Garlic
Modification: Gluten: substitute meyer lemon vin for white soy
Quail Eggs $12
Farro and Green Olive Salsa: fines herbs, shallot, RWV, garlic, prune, castelvatrano olives, fuyu, mint, nasturtium
Parsnip Puree: Blanched parsnip, evoo
Garnish: puffed farro, spicy greens
Allergy:
Gluten
Garlic
Fried Rice $12
Rice: Sushi rice cooked and dried in the walk in. Cooked on the plancha with maitaike mushrooms, ginger, scallion, duck confit. Deglazed with dashi, white soy, sherry.
Egg Crepe: yolks, shiro dashi
Porcini Aioli: porcinis, yolks, dijon, grapeseed, sherry, garlic, SPT
Garnish: sunflower sprouts, fried torpedo onions, caramelized onion, porcini aioli, porcini powder
Allergy:
Gluten
Garlic
Modification:
Gluten: different deglaze
Garlic: no aioli (very minimal)
Roasted Bone Marrow $15
Roasted femur bone (cow) finished with beurre monte, shallots pickled in cider vinegar, pink peppercorns, roasted chanterelle mushrooms
Allergy:
Dairy
Modification:
Dairy: no beurre monte
Heart of Palm Salad
Salad Components: heart of palm (HI), yuba, asian pear, kale, celery root, mint, cilantro, turnip, wonton dressed in white soy yuzu sesame jalapeno vinaigrette
Chili Tahini Dressing: red fresno chilis, tahini, garlic, grapeseed oil, RWV, egg, tamari
Garnish: crunchy quinoa
Allergy:
Gluten
Egg
Kimchi Yuba Crab $20
Kimchi, Papardelle style cut Yuba, Sesame oil, Ginger, Sambal, Scallions tossed, add in 2oz fresh picked crab meat, Topped with Tamale Butter.
Allergy: Garlic (Kimchi) Fish (Kimchi) Shellfish (Crab) Dairy ( Tamale Butter)
Sweetbreads
Curried puffed rice: cooked rice, dehydrated and fried, garlic chips, curry powder, long pepper, garlic powder, fried gypsy peppers, mortared salt
Curried sweetbread dredge: curry powder, fennel seed, coriander, long pepper, salt, garlic powder, ginger powder, potato starch
Bacon curry: ginger, turmeric, jalapeno, garlic, lemongrass, onions, corn cobs, coconut milk, bacon, dried gypsy peppers, madras, fish sauce, lime juice
Sweetbread dredge: fennel seed, coriander seed, long pepper, salt, garlic powder, ginger powder, madras curry powder, potato starch
Allergy:
Garlic
Grilled Beef Salad $20
3.5 oz Niman Ranch Top Sirloin, marinated in Tamari, Sugar Grapeseed, Garlic.
Seared Rare.
Brussels, Snap Peas, Maiutake Shrooms, Broc, tossed in Umeboshi Ving.
Sprinkled with Shisho Powder, Bonito Flakes, Pickled Turnips
Allergy:
Garlic (marinade)
Dairy Free!!
Glutten Free!!!
Oysters $3
Hog Island Sweetwater oysters
Kohlrabi Kraut: grated kohlrabi fermented in 2.5% solution with meyer lemon zest. Dashi, togarashi, sesame seeds
Cauliflower Mushroom Tempura $10
Rice Flour, Potato Starch, Water Crusted.
XO Emolsion:
Chili, garlic, Dried Shrimp, Garlic
Allergy:
Garlic
Shrimp
Guinea Hen Dumpling $3
Farce: legs cured in salt and kuwaiti spice confit in duck fat. Meat is then ground with roasted shiitake, brown butter, ginger, cilantro, scallion, preserved lemon.
Kuwaiti Spice: black pepper, cumin, coriander, star anise, clove, cinnamon, ginger, and nutmeg.
Broth: garlic, ginger, onion, rosemary, mushroom trim, anise, clove, chicken stock, guinea gold (braising liquid), fish sauce. Finished product is then steeped with mint, cilantro, ginger, and garlic.
Allergy:
Dairy
Gluten
Garlic
Smoked Duck Lettuce Cups $8
Topped with Kumquat Mustarda, Spiced Pecans.
Allergy:
Pecans
Guanciale Chawanmushi $5
House Cured Guanciale: rubbed with pink salt brine, pressed 10 days, wiped and washed in white wine, covered in fennel and black pepper. Aged about 3 weeks.
Chawanmushi: eggs, shiitake, pickled turnip, dashi
Allergy:
Anchoiade $5
Anchovy Butter: anchovy, butter, garlic, salt
Anchoiade: cooked beans, anchovy butter, capers, lemon juice, evoo, spt, parsley
Served with raw veggies
Allergy:
Garlic
Duck Ham $5
Duck Ham: Liberty duck, pink salt brine and cured two days, rinsed in water, air dried one day. Smoked and bagged right away for 1 day. Circulated at 145 F for about 30 minutes.
Umeboshi rosemary vinaigrette: umeboshi paste, dashi, rosemary oil, ginger, garlic
Allergy:
Garlic
