Lunch $20

~ First course ~

Arugula salad / dates / blue cheese / yogurt / agridulce

Ham hock terrine / fried egg / brioche

Tomato & espelette bisque / brie grilled cheese

~ Entrees ~

Coq au vin / braised bacon / cipollini onions / fingerling potatoes

Braised pork cheeks / parsnip puree / fresno chile / brussel sprouts

Loup de mer / shimeji mushrooms / almonds / grapes / saffron emulsion

~ Dessert ~

Fresh berries napoléon / cream chantilly / passion fruit sorbet

Chocolat fondant cake / bourbon caramel / vanilla gelato

Dinner $40

Starter

Arugula Salad
dates, blue cheese, yogurt, agridulce

Ham Hock Terrine
fried egg, brioche

Tomato Bisque & Grilled Cheese
Espelette, brie

Hamachi
Fresno chile, pineapple, bacon, pineapple vinaigrette

Entrée

Coq au vin
braised bacon, cipollini onions, fingerling potatoes

Braised Pork Cheeks
parsnip puree, Fresno chile, brussels sprouts

Loup de Mer
shimeji mushrooms, almonds, grapes, saffron emulsion

Dessert

Fresh Berries Napoleon
cream chantilly, passion fruit sorbet

Chocolat Fondant Cake
bourbon caramel, vanilla gelato

Chef Name: Alfonso Ramirez
 
Question: How long have you been a chef?
Answer:  I have been cooking since I was 15 years old and a chef for 5 years
 
Question: How long have you been at this restaurant?
Answer:  6 months
 
Question: Who or what inspired you to become a chef?
Answer: My father, who is also a chef
 
Question: What do you enjoy most about your profession?
Answer:  Creativity and the hard work, along with the camaraderie  that you develop with your cooks.
 
Question: When you’re not in the kitchen what are you doing?
Answer:   Spending time  with my wife and kids.
 
Question: What is your most popular dish?
Answer:   Lamb, with sunchokes dates and tarragon
 
Question: Your last meal on Earth would be??
Answer:  number 19 at langers. Ruben