3rd coast 5.19.2011

photo by chuck cook

canapé service

chicharrón with togarashi

wild hog ham

   duck dumpling with rhubarb marmalade


southern charcuterie service…supplement 15/person

belly of flounder

miso & nasturtium vinaigrette

gazpacho of neal’s rhubarb

st. germain, black mint & pureed cucumber skin

ballontine of rabbit & its best parts

pickled mustard seeds & candied grains

black olive fettuccini

creamed lemon, fava bean & seeding wood sorrel

striped bass

braised radish, condensed maple & garlic soup

quail from plantersville

smoked potato broth, preserved cipollini & woodear mushrooms

magret of duck & its heart

pureed sweet potato, aged sherry & petite courgettes   

thyme panna cotta

warm apricots, blue cheese, cinnamon & rose


milk chocolate & hops cream, lemon, molasses, smoked salt, malt & peanut butter

6 course…35

9 course…55

wine/beer pairing available




     chef…randy rucker     

chef de cuisine…mark clayton

chef de patisserie…chris leung           

chef de partie…carlos herrera  

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