
celebration of citrus
A dinner series conceived as a celebration of citrus in all its forms — leaves, peel, flesh- the whole fruit — highlighting the brightness and complexity of the season
Each of these courses explores different varieties of citrus, alongside regeneratively farmed pork and wild steelhead, prepared nose-to-tail and fin-to-scale.
The guiding challenge was to honor every part of these ingredients, showcasing their flavor, texture and color, while minimizing waste
The result was a series of dishes that expressed both the abundance of the season and the responsibility of cooking with intention
clementine butter, aged in clementine confit, Norcal shichimi togarashi- locally harvested seaweeds, citrus peels, peppers, black & white sesame seeds
sesame brioche, clementine butter wedge
slow cooked clementines, hollowed out and filled with clementine butter, which will age for several days
'bagna cauda' dip- meyer lemon, garlic, parmesan garum, herbs, carrot- served alongside cabbage & blood orange chips, pickled daikon & fioretto cauliflower, fresh vegetables
'bagna cauda' dip- meyer lemon, garlic, parmesan garum, asparagus- served alongside cabbage & blood orange chips, pickled daikon, snap peas, citrus peel chips, potato chips & tsar nicolai caviar
Valentine Pomelo- filets & gelée, avocado, EVO, 25yr balsamico, rosemary flowers, urfa pepper
whole steelhead utilizing the whole fish in different preparations- first presentation is the loin cooked in house-made yuzu kosho butter, yuzu kosho gelée, rangpur lime, citrus leaf oil, wood sorrel
whole steelhead- this presentation is the belly, served raw with aguachile, cilantro oil, jalapeño, in a frozen citrus shell, topped with citrus chili ice, to be broken before eating
whole steelhead belly, served raw with aguachile, cilantro oil, jalapeño, citrus chili ice, in a frozen citrus shell
ruby grapefruit, oro blanco, valentine pomelo, dekopon
whole steelhead- the trimmings made into a fish sausage, a broth made from the smoked skin & bones, aromatic herbs
pt ranch regenerative pork- from the whole animal- loin, blood orange jus, delta asparagus, miner's lettuce
pt ranch regenerative pork leg braised in recado rojo &. seville oranges, heirloom polenta, pickled onions, asparagus stems
pt ranch regenerative pork charcuterie- rilettes, capicollo, ciccioli, chicharrón, pickled vegetables, buddha's hand mostarda, fennel
franklin's teleme cheese, pickled walnut purée, preserved lemon, mandarinquat syrup & chips, walnut oil, local honey, served with walnut & pear bread
local pluot infused liqueur, aged in beeswax
textures of citrus- murcott orange cake, creamsicle parfait, burnt orange caramel, candied citron, kumquat, orange leaf oil, bitter chocolate from cru
textures of citrus- murcott orange cake, creamsicle parfait, burnt orange caramel, candied citron, kumquat, orange leaf oil, bitter chocolate from cru
citrus mignardises- gummy bear, buddha's hand confit, citrus chocolate truffles