Thursday, March 19, 2015


Squab aged over redwood boughs with toasted dandelion-barley and Gravenstein apple sabayon.

1 comment:

  1. Hi Chef, I had the privilege of dining at Sierra Mar on March 18th for my birthday and had 2 crispy skinned fish for 2 courses back to back. Both were phenomenal but especially the one with the broth….that broth….magical. I was wondering if it were possible that I could receive a copy of the menu for that day. Even a pdf copy would be greatly appreciated! I've dined at Eleven Madison and I've dined at NOMA, all amazing and so different but I must say, Sierra Mar is above all in my book. Thank you for a wonderful meal!