We shrink our menu a little in the winter, and it gives us room to add items for the weekends. Ryder is working on a country ham first course with matsutake and chestnut; hopefully we’ll get that one on tonight.
Last night, the pork triptych appeared–tenderloin, belly, and caraway-apple sausage of duroc pork, with whipped potatoes, winter spiced jus, house-cured sauerkraut, chanterelles, pickled mustard seed, and poached prunes. BANG. We lit the swineophile beacon, they arrived drooling, and we wheeled them back out afterwards.
For next weekend we’re already working up a venison dish; the one after that, some form of Christmas goose.
If you haven’t seen it already, check out our “Best Breakfasts” write-up along with the full-page shot of our Brioche French Toast with Pistachios and Strawberries in the latest NAPA/SONOMA Magazine.
We’ll be closed for dinner for a private function this coming Monday the 13th.