Last week we debuted our latest three-course prix fixe lunch menu. Here are some of the dishes. To view the entire menu,
please click here.
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| MORRO BAY OYSTERS - HIBISCUS, SHALLOT, BALINESE LONG PEPPER | | | |
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| SWEET ONION TART - WILD ONIONS, WATERCRESS, THYME |
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| PETITE LETTUCES - WARM CHARLIE CASCIO GOAT CHEESE, CHAMPAGNE VINAIGRETTE |
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| SMOKED BEET TARTARE - FRESH HORSERADISH CRÈME FRAICHE, LEMON, INK BREAD |
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| KELP CURED ABALONE MUSHROOMS - CARROT PUREE, RED SHISO, CRISPY RICE |
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| OLIVE OIL CURED STEELHEAD TROUT - WILD SPRING HERBS, FINGERLING POTATOES |
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| GRILLED BAVETTE STEAK - FAVA BEAN PUREE, ROASTED SPRING ONION, GRAIN MUSTARD PAN JUS |
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| PAN ROASTED BLACK COD - LOCAL ARTICHOKES, SPRING VEGETABLES, WHITE BEANS |
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| HARRISA BRAISED LAMB LEG - ISRAELI COUS COUS, MEYER LEMON, MINT, PISTACHIO |
new kitchen is more than simply a place to prepare meals; it is the essence of your home and an investment in your lifestyle. Whether you are looking to create a bold and punchy contrast or an understated look to coordinate with your surroundings, our team at Kitchen Essence ensure that the result reflects the character of the owner and the home.
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