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.
TO STARTENTREESSIDESSWEETSSUNDAY BRUNCH

to start

mushroom dashi
oxtail, ramps, pickled shiitake, daikon sprout – 11

asparagus salad
sauce gribiche, endive, miso aged tofu – 13

softshell crab
shelling beans, charred avocado, radish – 16

HANDKERCHIEF PASTA
sugar snap peas, hon shimeji mushrooms, green garlic  – 13

BONE MARROW
black garlic, roasted alliums, bonito, torn crouton – 15

ARUGALA SALAD
burrata, focaccia, green and red strawberries, fennel – 14