Very few ingredients have such a vast diversity or as much versatility. An oxymoron of humility and decadence, and a canvas to accompany the spectrum of flavors. We wanted to touch upon as many varieties as we could, and utilize as many cooking techniques as possible. On a side note, potatoes have always been one of my favorite foods. ~Chef Allen Routt
POTATO – MENU
SOUP
Sweet Potato, Curry, Dungeness Crab, Our Table Farms Purple Potatoes
Sage Val de Mer, Brut Nature Rose
SALAD
Garden Potato, Quail Eggs, Egg Yolk Sauce, Lentil Soil, Celery Foam
2011 Jean-Marc Burgaud, Les Vignes De Thulon, Beaujulais Villages
SCALLOPED POTATO
Preserved Lemon Vinaigrette Fluid Gel, Black Garlic Potato Puree, Shellfish
2014 Les Heritiers du Comte Lafon, Macon Village
SHEPHERD’S PIE
Dry Aged New York, Brisket Sausage, Cipollini, Turnip, Carrot, Cheese Curtain
2014 Bedrock Wine Company, North Coast Syrah
POTATO PUDDING
Sweet Potato Ice Cream, Carmel Apples, Ricotta Cake
