Rotisserie & Grill

Question 1

Grass Fed 10 Day Aged Prime Hanger Steak

7. oz

Answer 1

Marinated in koji, think Korean BBQ.

Baby carrots
Peanuts
Guajillo peppers
Black lime
Cotija

**carrots tossed in garlic and shallots

not spicy

guajillo peppers and peanuts are ground up to make a salsa macha.

everything comes on the side

Question 2

Hearth-Roasted Paella Negra

Answer 2

Squid ink adds brininess, prawns, chorizo, cippolini onions in a romesco sauce and pickled garlic aioli

Rice is cooked with crab stock, squid ink, prapika
3 head on shrimp, 3 house made chorizo balls

romesco contains nuts - almonds

Question 3

Pollo a la Brasa

Answer 3

Tandoori Spice
Corn Pudding
Salsa Verde Yogurt
Lady Edison Ham
Braised Spigarello

**Chicken is marinated in yogurt and spices; roasted with garlic and chermoula

**corn pudding made from tehachapi grain corn flour

**salsa verde yogurt is more like a green chili yogurt or raita that contains serranos and yuzu kosho

braised Ham and spigarello collard greens.

Question 4

48 Day Dry Aged Tomahawk Ribeye

Answer 4

Beef fat French fries, miso bernaise and black garlic jus.

Question 5

Pan Seared Diver Scallops

Answer 5

Butternut-Miso Puree
Chicken of the Woods Mushroom
Fuji Apple
Hazelnut

Question 5

Yakitori Bone Marrow

Answer 5

Cucumber
Radish
Sesame
Scallion

beef bone. brushed with yakitori and then grilled.
garnished with sliced cucumber, radish, sesame and scallion.

Question 7

Wild Striped Bass

Answer 7

Chanterelles
Summer Squash
Spigarello
Swordfish Bacon

• *chanterelles are from Pacific Northwest
• *swordfish bacon - Chef Jon makes it in house. cured, smoked and aged for 1 month.

Question 8

Dry-Aged Sonoma Duck Breast

Answer 8

Cauliflower Parmesan Puree
Cippolini Onions
Roasted Wild Mushrooms
Duck Jus

OR

Celery Root Puree