Métier
- Canary Melon BavaroisWith lime gelée and cured trout roe$175.00
- Medina Farms Tomato CarpaccioBasil gel, olive tempura, marinated avocado, cubed bacon, fried cheese green tomato sorbet, and toasted bread dressing$175.00
- Grilled Salmon Belly BowlCharred and shaved scallion, yuzu kosho, ponzu and steamed rice$175.00
- Butter Poached Maine LobsterFoie gras enriched corn chowder and sautéed mission fig$175.00
- Grilled Sirloin Of Japanese Kuroge BeefStar anise braised cucuzza squash, plum and black pepper gastrique$175.00
Menu Notes
- Melon Bavarois With Cured Sea Trout RoeProsciutto and melon is something almost everyone has seen at this point. Sweet and salty is a taste combination that works. Adding some citrus and changing from cured pork to cured fish roe is something i've done in various iterations since visiting el racó de can fabes years ago. For this version we're topping the melon bavarois with a bit of lime gelee as i feel a bit sour benefits the transition from prosciutto to roe.
- Medina Farms Tomato SaladSummer is rapidly fading away, but we thought we'd celebrate tomatoes with a course of the most wonderful of summer fruits. We wanted to have fun with the versatility of a tomato but adding a component of all its classic accompaniments. Bacon, basil, cheese, bread
- Grilled Salmon Belly BowlAfter living in california for nearly 10 years summer always makes me think about king salmon. We're curing the belly and then taking inspiration from japan to serve the grilled belly over some sweet rice with ponzu.
- Lobster With Figs And Corn ChowderMy favorite photo in the french laundry cookbook is the dish of lobster, figs and foie gras with the drop of fat just hanging off the piece of sautéed foie gras. So, while i had lobster, foie gras and fig on my mind, given its placement, i wanted something a bit richer. We're making a corn chowder into which we blend foie gras, the butter poached lobster and a sautéed mission fig.
- Grilled Kuroge BeefMy long-time sous chef, alex brown, is married to an amazing chinese woman and their meals at home have a decidedly chinese undertone to them. He asked me one day if i'd had bitter melon. After trying what they did with it. I thought. "Wow, that would be great to glaze cucuzza squash like that!" It gives the fatty kuroge beef a fair amount of saltiness and has the richness to stand up to the beef. A bit of plum adds some brightness and rounds out the salt. We hope you enjoy this delicacy from japan.
