menu

sample dinner menu, october 2014

chicken liver toast 4
spicy beef tendon chip, charred onion pho dip 7
italian peppers, katsuobushi, smoked egg aioli, lava salt 7
white nectarine, radish, agretti, local goat cheese, almond vinaigrette 8
mexican street corn, epazote, serrano, parmesan 9
“blt,” heirloom tomato, pancetta, bagna cauda, crème fraîche 10
chicken wings, orange gastrique, mango amba, cilantro 11
burrata “huarache,”, salsa raymundo, pickled red onion 12
roasted figs, hazelnut, buttermilk, blackberries, crispy ham 12
jack rabbit larb, long beans, herbs, thai chili, crispy shallot 12
market lettuce, green garlic caesar, idyllwild cheese, bread crumb 13
veal brains, vadouvan, apricot puree, carrot 13
barbeque pork belly sandwiches, slaw 14
hamachi tostada, herbs, fish sauce vinaigrette, peanut 15
marrow bone, chimichurri, caramelized onions 15
poutine, oxtail gravy, cheddar 15
melted p’tit basque, chorizo, grilled bread 16
pig ear, red chili, lime, maple, farm egg 16
veal tongue, gherkin pickle, salmon roe, black mustard 17
japanese uni, heirloom cucumbers, za’atar, fried cheese, hb egg 18
grilled quail, plum char-siu, yogurt, pomegranate, apple 19
albacore tuna “tataki,” lima bean, meyer lemon, charred spring onion 22
yellowtail collar, jerk spices, jicima, citrus, palm sugar 24
balsamic pork ribs, crispy potato, lemon chili vinaigrette 26
“honey walnut” soft shell crab, JW’s black sriracha, scallion 34
fried rabbit legs, charleston gold rice, lemon pepper, sour cream gravy 36
lamb birria, chili de arbol, nopales salad, fresh tortilla 39

asian pear sorbet, white grapefruit, cilantro, anise hyssop 9
black cat pluots, vanilla panna cotta, cabernet, basil 9
cheesecake pudding, passionfruit, seascape strawberries, graham 9
tres leches, dulce de leche 9
bacon chocolate crunch bar, s&p ice cream 9

 

changes and modifications politely declined
we support local and organic farming
$30.00 corkage fee per 750 mL/limit 3 bottles
please alert your server to any allergies

 

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