The Wild Kitchen

Oh how we've missed you. Through these foggy summer months of cooking and foraging, with nary a Wild Kitchen dinner to re-unite. We're back! Join us for a communal meal focused on the sea, the summer's most bountiful foraging resource. We've searched far and wide (locally of course), for the freshest fish and sweetest summer veggies for this most special of occasions. Join us.
 

And the menu is:

Sweet Corn, Wild Fennel
and
Black Cod Chowder 

 

Seaside Charcuterie Plate:

Black Cod Brandad
Bullwhip Kelp Pickles
Fried Night Smelt
Pickled Nori
Blanched Ice Plant
 

Grilled Summer Veggies 
with 
Caramelized Zucchini Toasts
and 
Wild Fennel Infused Fromage Blanc
 

Intermezzo:

Gleaned Plum, Pastis and Wild Fennel  Ice

House Made Foraged Spiced Sausages
with
Smoked Mustard and Pickled Mustard Seeds
 

Summer Pasta:

Oil Poached Local Albacore
with
Fresh Corn, Sea Bean and Sungold Tomato Saute
 

Salad of Wild Fennel
Butter Lettuce, Pickled Beets, Sea Beans
and
Champagne Vinaigrette
 

Wild Blackberry Financier
with
White Wine Gleaned  Plum Sabayon