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Ps Menu

This document provides a menu for a restaurant. It lists over 30 appetizers, main courses, and desserts including options like warmed castelvetrano olives, crostini with various toppings, fingerling potatoes, mixed chicories, roasted beets, asparagus, artichoke soup, potato gnocchi, farro risotto, oyster shooters, halibut crudo, steelhead trout, roasted sturgeon, steak tartare, pork belly, quail, foie gras, braised pork shoulder, and hanger steak. It also offers three small plates and desserts such as radish salad, duck confit, peanut butter cheesecake, aged cheeses

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128 views

Ps Menu

This document provides a menu for a restaurant. It lists over 30 appetizers, main courses, and desserts including options like warmed castelvetrano olives, crostini with various toppings, fingerling potatoes, mixed chicories, roasted beets, asparagus, artichoke soup, potato gnocchi, farro risotto, oyster shooters, halibut crudo, steelhead trout, roasted sturgeon, steak tartare, pork belly, quail, foie gras, braised pork shoulder, and hanger steak. It also offers three small plates and desserts such as radish salad, duck confit, peanut butter cheesecake, aged cheeses

Uploaded by

ZagatBuzz
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Warmed Castelvetrano OLIVES: Aleppo 5 CROSTINI: (Choose 3 for 9) Fava / Ricotta Salata / Mint Mushroom / Sherry / Thyme White Anchovy / Avocado / Piquillo Fingerling POTATOES: Crisped / Parsley / Cara Cara Aioli 8 Mixed CHICORIES: Roaring 40s Blue / Hazelnuts / Dates 8 Roasted BEETS: Horseradish Panna Cotta / Mche / Leek Ash 9 California ASPARAGUS: Roasted / Shaved / Radish / Sunflower "Soil" 9 Artichoke SOUP: Black Truffle Cream / Preserved Lemon 10 Slow Cooked Farm EGG: Maitakes / Black Barley / Smoked Onion Soubise 11 Potato GNOCCHI: Peas / Rainbow Carrots / Dry Jack 11 Farro RISOTTO: Cauliflower / Asparagus / Fava Beans / Lemon Curd 11 Oyster SHOOTER: Sake / Ponzu / Cilantro 4.50 ea Chilled OYSTERS: Cucumber Mignonette / Tiny Tabasco 14 for 6, or 3 ea California HALIBUT CRUDO: Radish / Fennel / Espelette / Extra Virgin Olive Oil Grilled STEELHEAD Trout : Grano / Capers / Raisins / Almonds / Celery 15 Roasted STURGEON: Smoked Potato / Caraway Crme Frache 16

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Steak TARTARE: Hand-cut Tenderloin / Truffled Aioli / Capers / Cornichons 12 Kurobuta PORK BELLY: Apple / Salted Rosemary Caramel 12 Crispy QUAIL: Spring Salad / Preserved Grapefruit / "Quail Spice" 14 Seared Sonoma FOIE GRAS: Semolina Cake / Rhubarb / Pink Peppercorn 16 Fennel and Orange-braised PORK SHOULDER: White Beans / Calabrian Chili 14 Hanger STEAK: Foie Gras-Mushroom Arancini / Balinese Long Pepper / Chimichurri

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Three for $30. RADISH Salad: Frise / Mche / Brown Butter Vinaigrette Liberty DUCK Confit: Pearl Couscous / Black Garlic / Shiitake / Pinot Syrup Peanut Butter CHEESECAKE: Banana Brule IDIAZABEL: Membrillo / Almonds 5 AGED POINT REYES BLUE: Honeycomb / Endive Relish Redwood Hill CAMELLIA: Carrot Mostarda / Saba 5

Pear SORBET: Olive Oil Powder / Maldon Salt / Micro Celery 5 Ice Cream SLIDERS: Peanut Butter / Spiced Almond / Nutella 3 ea PANNA COTTA: Strawberry / Rhubarb / Cardamom 7 Chocolate LAYER CAKE: Caramel 8

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