09/04/2026
A dark rye tartlet from Capay Mills flour, spread with olive oil jam and house ricotta made with buttermilk left over from our house cultured butter. Baby red radishes, breakfast radishes, Tokyo turnips, and their greens are dressed in a vinaigrette of nasturtium capers, fermented green garlic, green garlic vinegar, nasturtium oil, then finished with a dark rye crumble colored with activated charcoal and fried black olive.
The onion ring is fried in a beer batter made with Standard Deviant Kolsch and filled with caramelized spring onions and spring onion soubise. An allium aioli and scatter of society garlic, dusty onion flower, sierra red onion flower, and garlic chive blossoms.
A play on the leek and potato soup, the leek panna cotta starts with a milk and cream base that is infused with leeks, spinach, and meyer lemon zest then blended, and set with gelatin. It is then topped with a gel of smoked beef bone marrow rendered over the hearth, lending a savory, smoky, rich finish. Zuckerman Farm’s Yukon Gold shoestring fries and wild chive flower deliver texture and fresh allium notes.
