This Saturday, we are extremely excited to have Chad Newton, Executive Chef of Fish & Farm Restaurant. He's worked at Postrio, Redd, and Baraka, and will be joined by Grace Nguyen of Out the Door. Chad's menu will be showcasing some incredible and generously donated ingredients from Niman Ranch and Capay Organic.
Chad will be contributing a portion of his proceeds to Commonwealth (unless we can convince him to donate it to someone more in need...).
MENU:
Wild Ocean Trout Sashimi, Crisp Skin, Duck Tongue Escabeche, Grilled Cucumber, Charred Onion, Green Apple Shoyu - $11
Fresh Clam Chowder with Ramps, Benton's Bacon, Bread Crisps - $8
Composition of Cooked/Raw/Marinated/Pickled Vegetables, Wheat Berries, Meyer Lemon Aioli, Dark Rye Crumbs $9
Torchon of Foie Gras, Rice "Krispies", O.J. Gel, Powdered Yogurt, Wild Strawberries, Toast $12
Fingerling Tostones, Olive Vinaigrette, Avocado, Fresh Mozzarella Mousse, Wilted Greens, Lime Chutney - $9
Olive Oil Poached Cod, Choke Puree, Espresso Steamed Wild Mushrooms, Green Garlic Emulsion $13
Slow Roasted Lamb Loin, Braised Cheeks, Tasting of Celery and Chocolate $15
Salted Chocolate Tuile, Gianduja, Frozen Banana, Praline Popcorn - $6
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