We have a new first course on the menu–wild texas shrimp wrapped in our house recipe pancetta, seared on the plancha and served with a deconstructed romesco sauce, baby leeks, and potato-roasted garlic mousseline out of the thermal isi gun.
Needless to say–flying off the line. Wash it down with cava or a cold beer, better yet some Basquaise hard cider.
And then there are the sardines . . . I swear it’s such a good feeling to have every dish we put on the menu be my new favorite. When that goes away, time to hang up the apron. Better be a while yet.
Those are involtini of Monterey Bay sardines with an olive farce, sitting on a swipe of saffron rouille and garnished with baby fennel, dried olive, and a calasparra rice fritter. Get on the fast boat around the Med . . .