For the Record: Komi 5/28
- House-made brioche with smoked trout roe and greek yogurt
- Cured salmon with squid ink toast and raw pacific mexican whitefish with green tomato
- Raw scallops two ways - with coconut milk and with crumbled pistachios
- Burrata with asparagus and lemon breadcrumbs
- Egg ravioli with ramps and dried tuna flakes
- One-bite spanakopita
- Smoked fois gras with pea purée
- House-made half smoke with spicy tomato chutney, half sour pickle and beer
- Warm date stuffed with marscspone topped w olive oil and sea salt
- House made tagliatelli with salt cod tomato sauce with crispy caperberries
- Slow roasted goat with house pita, tzaziki, radish salad, mustard, lemon salt, and pickled fresno pepper
- Shortbread cookie with sheepsmilk ricotta and Meyer lemon; chocolate caramel
- Ginger rhubarb sorbet with crispy rice and ginger crumble
- Greek donut with local strawberry and house-made whip cream
Happy belated birthday to me!
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