Menu Evolution

Updating and evolving a menu is the part of being a chef that I consider to be the most fun and though provoking.  As I sit down here at my desk in the kitchen I begin to theorize what items to add to our menus, what great products are coming this season, which ones to remove and what ones should stay, it begins to be equally challenging.

The season is changing, so must the menu! I’m sorry to see great dishes go into hibernation.  But Spring is a awaking, a rebirth of sorts. So where do we start?

Well, I approached this with my Chef de Cuisine Manlee; ordering new items, cooking/playing and trying each dish.  While we eat through this process we discussed what would sell, what do people come in for day after day. Then there is the culinary growth of our team! We need to not only satisfy our guests but, to satisfy our culinary knowledge as well.

Bite after bite we make the decisions based on what we perceived the guests want.  So we kept two of the most popular items; Ahi Tuna Tartare with Sesame & Crispy Rice and the Braised “Kobe” Beef Short Ribs & Root Vegetables which have become signature dishies.

We will be adding some great seasonal dishes like Wild Nettle – Green Garlic Soup, Alaskan Halibut with Morel Mushrooms, Fava Beans & Ramps and the Loin of Lamb with Spring Pea Salad, Toasted Almond Espuma & Breakfast Radish.

As for the salad options we did change them to represent the time of year.  My favorite is the Sausalito Springs Watercress, Point Reyes Blue Cheese, Pears, Endive & Caramelized Walnuts or the Sonoma Goat Cheese – Potato Terrine with Roasted Coke Farm Beet Salad.

As for the other items on the menu that will be changing this week; all I can say is that I’m looking forward to the 12 Hour Braised Pork Belly with Mustard Spaetzle & Apple Puree or the Wild Salmon, Red Quinoa, Heirloom Carrots & Citrus Braised Endive.

Come on over and check out the new seasonal items and don’t forget the TCHO Chocolate Tasting, a sweet ending!

Remember Don’t Cook; Make Reservations!!

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