The Wild Kitchen
Our dinner is coming up! We're getting out there foraging/recipe testing and cooking up a storm. We've added some great stuff to next weeks menu. The star is a dry aged duck. The flavor concentrates to give you the most delicious bird you've ever tasted. We'll have both lightly seared duck breast and rich confit, with roasted fingerling potatoes and lemon baby broccoli.
See you next week.
And the menu is:
Charcuterie:
House Cured Wild Fennel Spiked Coppa
with
Pickled Baby Daikon
Quick Fried Night Smelt
and
Wild Nori Aioli
_____________
Pasta of Quick Sautéed Green Garlic, Fresh Favas,
Grilled Chicory
and
Pan Fried Bresaola
_____________
Wild Caught Halibut Won Ton Ravioli
with
Ginger Spiked Broth
_____________
Eucalyptus Campari Sorbet
_____________
Marin Sun Farms Bone Marrow
with
Surf and Turf Roasted Pickle Plate
_____________
Dry Aged Duck:
Lightly seared Duck Breast, Rich Confit
with
Duck Fat Roasted Potatoes. Butter braised Morels
and
Lemon Roasted Baby Broccoli
_____________
Salad of Little Gems and Wild Flowers
with
Champagne Vinaigrette
_____________
Whisky Spiked Candy Cap Creme Brulee
Tickets
$90 + tax and tip
Saturday, August 2nd -SOLD OUT
Sunday, August 3rd
How it works:
Because we use the freshest wild foraged ingredients, sometimes the menu changes, but it's always delicious.
Each course in our menu is focused on local wild edibles, and is finished with organic locally sourced produce and naturally raised meats.
Everyone is welcome!
No Substitutions Please
Drinks: BYOB
Location sent the week of the dinner
photos byAndria Lo: andrialo.com
and Robin Jolin: robinjolin.com
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