eternal summer
09.14.2024
Welcome to Season Five, Part XI.
One of the many wonderful perks of living in SoCal is our eternal summer well into September. The farmer’s market is bustling and bountiful, and we are basking in the near perfect sunsets. All to say, this is a recipe for a g r e a t night. Tonight, we bring you a menu straight from our heart and soul. Inspired by our finds at the South Pasadena Farmer’s Market. You can expect this lineup of dishes to be full of thoughtfully curated flavors and ingredients.
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Menu Highlights :
Crab + Lobster: Crafted to offer a comforting bite with luxury ingredients, this dish features lobster made more approachable. A rich shellfish sauce, inspired by bouillabaisse and southern pan roast, complements the crab and lobster chunks. Meant to be enjoyed in two ways—soaked up with house sesame sourdough or paired with Carolina Gold rice.
1/2 Pollo a la Leña: Inspired by fresh herbs; we have brined organic chicken with thyme, rosemary, tarragon, and sage. Then cooked over a wood fire to order for a rich, smoky flavor. It's paired with a vibrant herb emulsion made from basil, cilantro, parsley, and hoja santa. Served with a medley of farmers market vegetables, including patty pan squash, dino kale, and heirloom baby carrots.
Honorable Mention :
You can never go wrong with our Dry Aged New York Steak. Tonight it is paired with a fermented mushroom cream, bone marrow, and beef jus. BONUS - Ask us about a sherri luge with your leftover bone marrow!
Uly & Adri’s Drink Recommendation :
Mezcalito Sour: A perfect balance of sweet and tangy flavors, with the smoky undertones of mezcal adding depth and complexity. Topped with a light, frothy foam.
Smoked Carajillo: A twist on the classic Spanish cocktail, combining Licor 43 and cold brew coffee with an aromatic touch of smoked rosemary. A delightful interplay between sweet, herbal, and bitter notes.
As always - have a drink, share a plate, and enjoy.
- Uly + Adri
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