Small Plates

Question 1

Crispy Octopus

Answer 1

Spanish octopus that has been quickly poached in water, salt and vinegar then cooked confit style. Afterwards, it is lightly coated in cornstarch and fried.
Octopus is laid over a spicy arugula pesto and and a lemon-white bean purée. The lemon purée has been strained 5 times then boiled with simple syrup to diminish the bitterness.
Topped with arugula

Question 2

Nori Caesar

Answer 2

Baby romaine hearts are cut into three pieces. The Caesar dressing is made of tarragon, chives, cilantro, parsley, garlic, almonds, grana padano, buttermilk, nori and lemon.
Salad is garnished with raw rhubarb, picked strawberries and fried shiso (a Japanese herb similar to mint)

Question 3

Oven Roasted Turnips

Answer 3

Turnips are tossed in olive oil, salt and sumac (a dried purple berry - tart flavor) and partially roasted in the wood fired oven.
Turnips are then mixed with watercress, sliced toasted almonds, picked Fresno chilies, mint and calamansi (south eastern Asian lemon) vinaigrette.
The salad is placed on top of the sumac yogurt

Question 4

Asparagus “alla Milanese”

Answer 4

Charred asparagus, tossed in a chervil whey vinaigrette. Asparagus surround parm foam and egg yolk.
The dish is topped with potato crumble

Question 5

Beef Carpaccio

Answer 5

Dry aged certified Angus Beef NY strip steak is frozen and then heavily seasoned with sea salt and placed on hot coals to caramelized the outside but keeping the inside raw.
Meat is placed in a warm plate and topped with salt, pepper, brown butter vinaigrette, white button mushrooms, watercress, and fresh horseradish.

Question 6

Tomato Salad

Answer 6

Local farm tomatoes are dressed in brown butter yuzu kosho (yuzu zest that has been fermented with chilies and salts to form a spicy paste), mint, focaccia croutons. Tomatoes are then placed over straciatella (inner mozzarella/cream filling of burrata)

Question 7

Yellowfin Tuna Crudo

Answer 7

2.25 grams of Yellowfin Tuna diced and tossed in a citrus vinaigrette (lemon, like, satsuma mandarin, rice wine vinegar and cilantro stem), then plated with a radish salad and garnished with cilantro, and black lime powder.

Question 8

Foie Gras Terrine

Answer 8

Foie Gras is fattened duck liver, cleaned of veins and broken into 1” chunks. It is then cured with seas and cognac for 2 hours before being laid into a 2.5 oz terrine mold.
Buttered, salted pears are roasted in the oven and sliced over an herb salad. Served with house made pecan-raisin sourdough

Question 9

Focaccia

Answer 9

House-made (cooked potato, durum flour, bread flower, EVO) topped with saba-marinated grapes and rosemary.
Housemate ricotta is from a local dairy.