1. Food

FEBRUARY
5
2015
THREE- COU RS E TA S T I NG M ENU
Seventy-Five Dollars
APPETIZER
choice of
MAIN
choice of
DESSERT
choice of
WILD STEELHEAD
TROUT
smoked with pine and juniper,
beet horseradish gelée, apple,
smoked trout roe
CURCUBITA
lamb breast, butternut risotto,
delicata, brussel sprout,
chestnut, spaghetti squash
APPLE
warm celery root- apple crisp,
walnut- thyme crumble,
thyme ice cream
CARROT “FALAFEL”
grilled baby carrot,
cipollini onion, dill mustard
SWORDFISH
yellow eyed beans, fennel,
pear, swordfish belly “pastrami”
CITRUS
yuzu-lime tart, blood orange
granita, pistachio, pomegranate,
lemon shortbread
MUSHROOM SOUP
black trumpet, huitlacoche,
roquefort foam, truffle
POTATO GNOCCHI
kale, celery root,
preserved truffle, meyer lemon
CHEESECAKE
butterscotch cheesecake,
chocolate meringue,
graham cracker ice cream
Almanac happily welcomes any substitutions, and
all dishes may be ordered individually, appetizers for $20 or entrées for $40.
Wine pairings are available for each of the tasting menus.
Chef Galen Zamarra Chef de Cuisine Corey Neigherbauer Pastry Chef Jana Kern-Mireles
5
FEBRUARY
2015
FIVE-COUR S E TA S T I NG M ENU
EI G HT-C O U R SE TAST I N G ME N U
FLUKE CRUDO
blood orange, rice chips,
daikon radish, micro wasabi
RAZOR CLAM
sea lettuce salad, kohlrabi, parsley,
sesame seed dressing
ACORN SQUASH
lamb bacon, cilantro pesto,
smoked blue cheese, local greens
ISLAND CREEK OYSTER
roasted oyster, leek, pear parsnip foam
Ninety-Five Dollars
CAULIFLOWER
roasted scallops, romanesco,
pickled purple cauliflower
DUCK
swiss chard, sweet potato hash,
date-sage sausage
CHESTNUT
grilled olive oil cake, candied chestnut,
bay leaf ganache, cara cara sherbet
FULL MOON
February 3
LAST QUARTER
February 11
NEW MOON February 18
FIRST QUARTER
February 25
One Hundred Forty- Five Dollars
WILD STRIPED BASS
smoked couscous, oregano oil,
spinach, salsify, saffron
SQUAB
watercress puree, wheat berries,
bergamot, king trumpet caps
BEEF SHORT RIB
braised & grilled, spatzle,
hedgehog mushroom, carrot, pearl onion
ANISE PANNA COTTA
GOAT CHEESE
“manchester”, aged goat tomme,
“haystack peak”, ash rind pyramid,
apple mustardo, truffle honey, candied olives
PEPITA FINANCIER
carrot caramel, pepita brittle,
coconut sorbet