Summer Squash
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
Carrots
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
Walla walla onions
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
Dry-Aged Wagyu Carpaccio
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
Spaghetti alla Chitarra
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
Torchietti
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
Orecchiette
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
Coffee Roasted Beets
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
Scallops
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
Wagyu Flank Steak
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)
