Inside menu

Question 1

Summer Squash

Answer 1

maitake, bonito butter, sesame

• base is puree of maitake, onion, white soy
• pattypan squash, zucchini, maitake sauteed in bonito butter, garlic, thyme
• zucchini ribbons, shaved katsuobushi and toasted white sesame
• garden herb garnish

maitake - delicate, woodsy
katsuobushi - dried, fermented skipjack tuna. umami. Bonito is a similar substitute

Question 2

Carrots

Answer 2

grilled mussel and lime

• carrot puree base
• wood-roasted carrots tossed in olive oil, lime, maldon salt
• grilled mussels
• voudavan and mussel butter
• buckwheat breadcrumb and carrot top garnish

Voudavan = French spice blend. Indian curry (turmeric, cumin, curry) with French addition of shallot, garlic, onion

Question 3

Walla walla onions

Answer 3

garlic scapes, boudin noir, espelette

• green garlic puree base
• oven-roasted wallas plated with:
• spring onions, pickled shallots, boudin noir
• spicy baby greens, crostini, espelette chili powder
• walla’s are big/hearty/sweet
• boudin: pork belly, blood, rice, warm spices. poached then grilled & crumbled
• garlic scapes - “flower stalks” of garlic

Question 4

Dry-Aged Wagyu Carpaccio

Answer 4

cru di cures olive oil, lemon, black pepper

• thin-sliced raw beef
• wagyu japanese breed w/great marbling
• 90-day dry-aged NY strip
• OO, salt, black pepper, drops of lemon
• cru di cures - fruity, grass/artichoke
• not served with bread

Question 5

Spaghetti alla Chitarra

Answer 5

broccoli rabe, bianco sardo w/ beldi olives SPOON

• vegetarian. earthy, toasted, deep.
• “guitar spaghetti,” square-shape. homemade. egg, semolina, toasted flour.
• rabe sauteed w/ garlic, shallot, chili, goat butter, bianco sardo, lemon zest
• grated bianco, OO, b.pepper, beldi olives finish

beldi olives: dry-cured, dense/meaty/FRUITY, dramatically dark
bianco sardo: aged sheep cheese. earthy, mineral, salt

Question 6

Torchietti

Answer 6

littleneck clams, garlic, herbs SPOON

• savory, buttery
• “little torches” bell-shaped
• noodles in clam, calabrian, white wine, onion, garlic broth
• clams added at end
• garlic chips, parsley

Question 7

Orecchiette

Answer 7

pig tail ragu, with ‘nduja and pecorino pepato SPOON

• spicy / “small ear”
• braised pig tail, tomato, r.wine, chili ragu
• pan-fired with nduja and sherry vin
• pasta, parsley, pecorino pepato folded in
• grated pepato, breadcrumb, nepitella garnish

pecorino pepato - aged sheep w/ black peppercorns “spicy parmigian”
nepitella - cross between oregano and mint

Question 8

Coffee Roasted Beets

Answer 8

sunchoke, NZ Spinach, chicory

• veggie not vegan
• sunchoke puree (butter) on base
• beets are slow-roasted buried in coffee and egg white to retain moisture and flavor
• roasted beets and sunchokes
• garnished w/ NZ spin from garden, fried sunchoke chips, chicory powder

chicory - root w/ dark, roasty, rich slightly bitter (coffee)
sunchokes - tuber related of sunflower, tastes like artichoke

Question 9

Scallops

Answer 9

grapes, pancetta, almond milk SPOON

• homemade almond milk base
• approx 3-5 scallops
• seared one side, to Med rare
• piece of pancetta melts into each scallop
• grapes & marcona almond garnish

pancetta - cured pork belly, like bacon but not smoked

Question 10

Wagyu Flank Steak

Answer 10

potato and freekeh with salsa verde STEAK KNIFE

• 6oz flank (lower abs/near hind quarters)
• Lean, muscly cut
• smashed fingerlings, freekeh
• salsa verde - parsley, cilantro, mint, calabrian, olive oil, shallot, garlic, sherry vin, lemon

freekeh- grain from green wheat (GLUTEN)