APPETIZERS
Kiwi and Crispy Prosciutto Crostini
with parmesan reggiano vaca rosa, sea salt and saba
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Roasted Apple and Turnip Empanada
with spiced crème fraiche and fried rosemary
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Potato Croquette
with lemon garlic aioli, sweet english peas and pea tendril
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Fresh Ricotta and Fava Bean Stuffed Squash Blossom
with meyer lemon puree and ground aleppo chilies
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SALADS
Baby Tatsoi and Wild Mushroom Salad
with salsa verde dressing, raw shaved asparagus, aged cheddar cheese and sliced almonds
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Asian Pear Salad
with fava leaves, blanched fava beans, red mustard frill lettuces, crumbled humboldt fog goat cheese and pecan vinaigrette
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Fennel and Radish Salad
with oro blanco and navel oranges, roasted pistachios, little gem lettuce and radicchio with diced feta cheese and olive oil
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Koda Rice Pilaf
with baby broccoli, flowering broccoli pesto, green garlic and turnips
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Housemade Fettucini Pasta
with spicy broccoli rabe, baby spinach, shaved parmesan cheese and confit artichoke gremolata
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Fava Bean Ravioli
with sautéed tatsoi, diced olives, roasted bell peppers, ricotta salata and basil pesto
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Twice Baked Yukon Gold Potatoes
with scallion mashed potatoes, fried tendrils and sea salt
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Smoked & Grilled Beef Brisket
with caramelized sun chokes, grilled scallions, baby leeks, and smoked brisket jus
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Warm Avocado and Potato Salad
with sweet and sour asparagus and grated boiled egg yolk
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Roasted Artichokes and Rutabagas
with braised collard greens and creamy roasted onion in vinaigrette
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Whole Fried Baby Brussels Sprouts
with avocado vinaigrette, sheep’s milk ricotta cheese and pickled red onions
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Dijon Mustard Roasted Endive Spears and Japanese Sweet Potatoes
with fennel agro dolce and parmesan
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Bone-In Grilled Chicken
with sautéed chard and fennel + lemon salsa verde
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Boneless Lamb Shoulder Roast
with piquillo pepperonata, caper berries, fried capers, and romesco sauce
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Sliced Cook Pig Ranch Pork Osso Buco
with baby carrots, grilled onions, red wine sauce, and carrot top gremolata
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Photos: Yolk & Flour
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