Sustainably caught fish
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Crispy-skin Wild King Salmon, heirloom tomato & stone fruit salad, Brentwood sweetcorn sauce, ricotta gnocchi, summer herbs
Sablefish, aging
Smoked king salmon belly terrine, purple potato, celery root, fuji apple, crème fraîche, lemon verbena
Petrale sole, finish in the wood oven, crispy kale, carrot butter sauce, sun gold tomato, sorrel
Daily catch, Mercato di Porta Palazzo, Torrino, IT
Quinault River Steelhead, savoy spinach, manila clams, creamy orecchiette pasta, bacon & chives
hamachi crudo, pickled walnut sauce, citrus salt, olive oil, basil
Steelhead trout prep
Milk poached sablefish, squid ink tuile, blood orange & lemon butter poached mussels, sablefish & mussel broth with butterfly pea flowers, changing color in the bowl
BC Halibut, roasted bone marrow, veal jus, asparagus, tarragon, lemon
Canary Rockfish, Half Moon Bay, CA
NorCal Halibut, summer squash, sunflower seed pesto, sunflower petals, pinot grigio beurre blanc
Salmon belly tartare, moistened with tomato water, rosemary oil, rosemary blossoms, tomato confetti, jalapeño
Drying Anchovies
Smoked king salmon belly terrine- close-up
Halibut escabeche with maroon carrots & red onion, preserved lemon, baby radishes
Cooking & Basting Halibut
Thyme-roasted Half Moon Bay sand dabs, preserved lemon beurre blanc, morel mushroom pearl barley, summer vegetables, garlic scapes
Half Moon Bay Petrale sole caught by Mr. Morgan & cooked gently in our wood-fire oven. morels, porcini, roasted ramps, local zucchini, casiago couscous, preserved lemon butter
Fresh Anchovies, San Francisco, CA
Albacore tuna conserva, zephyr squash, potato & chive salad, kalamata olive tapenade, red radishes