TAPAS CALIENTES
Brentwood sweet white corn, chipotle and guajillo chilies, blended with cream. Served with huitlacoche and scallions
HUITLACOCHE is a sporous fungus that feeds off corn before its ears fully develop
TORTILLA ESPANOLA
Traditional potato and sweet onion Spanish omelette. Served with lemon aioli.
QUESO FRITO
Fried Manchego cheese with salad of frisee, red onions, poblano chiles on guajillo salsa
MANCHEGO - Spanish sheeps milk cheese. Aged for 60 days, typically Pasteurized
GAMBAS AL AJILLO
Fresh gulf shrimp with garlic, pequin chili and smoked paprika
SHRIMP - arrives fresh from the Gulf of Mexico with head-on and served that way also.
MUSSELS
Sautéed with tomatillos, Anaheim chills, fried polenta, feta cheese.
MUSSELS - from PEI (Prince Edward Island located in the Eastern end of Canada, above main.
TOMATILLOS - though technically not a tomato, it is round green vegetable that contributes a distinctive zest to sauce
BACALAO
salt cod, drizzled with California Olive Oil
BACALAO - cod, that has been dried after having been cured by salting. It is rehydrated in heated milk, then added to milled potatoes and seasoned with extra virgin olive oil
AKAUSHI FLAT-IRON
from Snake River Ranch with roasted Jalapeño Chimichurri
FLAT-IRON - a very tender cut of meat from the chuck primal of the animal
CHIMICHURRI - a zesty sauce made up of herbs, and vinegar. We add roasted jalapeños.
Beef and pork meatballs with PX and piquillo pepper sauce. NOTE: contains nuts in meatballs AND sauce
BEEF from Oak Creek Ranch in Calistoga
PORK from Heritage Pork.
PIQUILLO PEPPER SAUCE - a blend of piquillos, sherry, Nora chilies, and peanuts
FRIED JAPANESE EGGPLANT
drizzled with orange-blossom honey and malden salt.
FRYING OIL: RICE BRAN
BATTER: FLOUR, BAKING SODA, SALT
GRILLED SUMMER VEGETABLES
from the Josper Grill, served with Romesco
VEGETABLES: change with availability
ROMESCO SAUCE: savory, slightly piquant sauce containing almonds.