“Closing Spring 2017 season” Hello Summer

June 2017

Our Spring series (Series 1.0 – 5.0) ends this weekend June 9th and 10th. Au revoir to one of our favorite seasons, since we are harvesting the bounty that mother nature gives us, and especially from Apricot Lane Farms. Chef drives there weekly, and picks up what is the best for the week. Needless to say, it’s his favorite day of the week!
We are starting the summer season with a bang on June 30! Tickets are available now for June and July on our Foodings page. Tomatoes from our garden will be irresistible in a few weeks, so treat yourself, and join us for our 6 courses of tomatoes paired with Rose wines from around the world, on July 7th. Heaven!
Apricot Lane Farms has been the perfect partner to us. John and Molly, the owners, are so committed to growing the best produce possible. Not only that, their live stock program keeps on growing, so soon we will be able to get their beautiful hens for our events.
All of their animals roams free and feed on pasture. That’s what sustainable farming is about,  and what makes it such a pleasure as a chef. To work with only the best ingredients makes work a joy.So, yes, after 2 months of SOLD OUT “Celebrating Spring” dinners we are making room for Summer with its bounty of gorgeous ingredients from Southern California to the Pacific Northwest and we could not be more delighted. See you in July and August….
 

The last Menu of the Spring 2017 “Closing the Season”

LQ Fooding“Last Spring Series”
Breads by “Bread Lounge”, Olive oil by “Carre des Huiles”, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible

1st Course
 Haricot Vert
Apricot lane Farms Haricot vert | Foie Gras torchon “Griotte” | Cherry gel | “Elote” | L8 Harvest Vinaigrette | Chanterelles

2nd Course
Soft shell crab, Pork Belly, Crayfish
Confit Pork Belly | XO Glaze | Miso fava Beans & Sweet peas emulsion | Crayfish | soft shell crab | Chimichurri

3rd Course
Daurade Royale “Printanier”
Lamb “jus” | Young Carrots | Young Kohlrabi | Spring Onions | Basil | Zucchini Blossom| Morels | Garbanzo Gnocchi

4th Course
 Escargot “petit gris” Tostada
    Green Garlic Cremeux |  chipotle | Epazote from the garden | white asparagus | “mousseron”

5th Course
 Sonoma Moulard Duck
 Confit leg,  Roasted Breast, Heart anticucho | potato in Duck fat | Porcini | Mulberries from Apricot lane Farms | Chards from our garden

Dessert
Timut Black Pepper Blanc-manger |  Apricot “Flora Gold” and Honey from apricot lane farms | peach Sorbet | Pistachio Tuille
$65

Selection of non pasteurized cheeses imported from France
3 cheeses – $12   /   5 cheeses – $20    /   7 cheeses –  $28  

$5 for add’l Cheese / $5 for Truffle Honey
20% gratuity will be added

Twitter: @BistroLQ