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MENU NOTES
Kim Alter | January 21, 2013
One of my favorite dishes is on our market menu: smoked black rice with uni and citrus. I created the dish for Valentine’s Day, and it’s been evolving ever since. We make the rice like a risotto, lightly smoked, and smoothed with creme fraiche. I love the flavor contrast between the rice and the sweetly briny uni from Ft. Bragg. The orange and black looks striking! Right now I’m garnishing the plate with fresh seaweeds and mandarin orange sauce. |
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entrees
Smokey black rice fritters
artichoke, gypsy pepper, garbanzo bean – 17
local cod
roscoe’s potatoes, scape, turnip, thai chili – 25
bavette steak
creamy kale, confit trumpet mushroom, onion noodle – 28
pig belly and braise
oatmeal, beet, chocolate, spring onion soffrito - 24
chicken
red quinoa, roast carrot, pea-macadamia pesto, hearts of palm – 26
BRAISED LAMB
pearl couscous, raita, cucumber, summer squash – 26
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