Sliced Hamachi ($16)
"I did sushi for a long time, so if I can't come up with a decent raw fish dish..." Tortosa said wryly. This sliced hamachi, which includes slices of raw Japanese yellowtail, is served with sliced pluots, radish, puffed rice, and yuzu kosho for a hint of spice. Yuzu gel dots the plate.
Dungeness Crab ($15)
A hearty serving of fresh Dungeness crab is mixed with chives, kewpie mayo, and finger lime, and topped with sea grass, borage, and borage blossoms. It's served in a pool of savory-sweet watermelon gazpacho, comprised of rendered watermelon, tomato water, white soy, and serrano-pickled cucumbers, then dotted with chili oil to finish.
Corn Ravioli ($18)
According to Tortosa, these fresh ravioli are best eaten in one bite. The pasta is filled with a puree of corn and creme fraiche that's been set with gelatin. Upon being cooked, the filling melts, bursting as you bite through the pasta. The ravioli are served in a savory potato stock, made from baked potato, butter, chives, and chili blossoms, and topped with slivers of fried purple potato and chives.
Grilled Pork Belly ($20)
Pork belly is brined for 36 hours, then cooked sous vide for another 36 hours before being finished on the grill. "Almost everything that's cooked on the menu is cooked sous vide," Tortosa said. The brine is made up of apple cider vinegar and barbecue spices, including cayenne, black pepper, brown sugar, and chipotle powder.The meat is served on a puree of gigante beans, dashi, miso, and maple syrup, and topped with a slaw of radicchio, apples, parley, pickled baby carrots, and carrot tops.
Milk Chocolate Ganache ($9)
This deconstructed s'more is one of pastry chef Ricardo Menicucci's creations. "I want to make desserts with very familiar flavors," he says of his riffs on classic American sweets. This ganache, which is made from a blend of milk and dark chocolates, is served with a hickory wood ice cream, made by roasting and smoking hickory wood for 12 hours, lending a distinctly smokey flavor. The campfire picture is completed with torched housemade marshmallow fluff, graham cracker crumbs, and bourbon-laced caramel, made using Elijah Craig.