Archive Menu – June 9th

Farm fresh ingredients from the garden of Canyon Kitchen

Pull Up A Chair

Garden of Eden
Strawberries, Blueberries, Duck Egg Sabayon, Flower, Cucamelon
Cucumber Vinaigrette, Lavender, Basil, Citrus Burst

Castillo Perelada, Brut, Reserve Cava, Catalonia, Spain       10 / 38

Now Yer Just Pidlin’

Georgia on My Mind
Fried Georgia Shrimp, Corn Soubise, Pickled Watermelon Rind
Strawberry Soffritto, Basil Oil

Santa Barbara, Verdicchio dei Castelli di Jesi, Italy 2016     10 / 36


 Tickle, Tickle, Tickle
Sous Vide Lamb Ribs, Kentucky Soy Miso Glaze, Savoy Cabbage
Radish, Benne, Wild Ginger

  1. Guigal Cotes Du Rhone, Rhone Valley, France 2013 10 / 36

Dinner Bell

Snowy Summer Group
Gulf Snowy Grouper, Creamy Gumbo Rice, CK Crispy Okra
Lady Pea Relish, Fermented Fresno Beurre Blanc

Morgan, Santa Lucia Highlands, California 2013     15 / 58


Kaboom Phez
Grilled Pheasant Breast, Confit Thigh, Blistered Cherry Tomatoes, Squash
Oyster Mushrooms, Crispy Pickled Onion, Ramp Chimichurri

Aberrant Cellars, Confero, Willamette Valley, Oregon 2014    14 / 55


 Fie, Fi, Fo, Filet
Brasstown Ribeye, “Smashed” Potatoes
Turnips, Fried Broccoli, Pimento Cheese Fondue

Tintero, Barbaresco, Piedmont, Italy 2014     14 / 56

Supper Ain’t Supper Without Dessert

Strawberry Angel
Angel Food Cake Layered with Strawberry Chiffon and Cream Cheese
Raspberry Rhubarb Essence, Graham Cracker, Chocolate Dirt, Vanilla Ice Cream


Tastee Treat
Vanilla Chiffon Cake, Butterscotch Mousse, Kettle Corn Lace, Boozy Berries
Bacon & Brown Sugar Crème Anglaise, Bourbon Ice Cream


Pay Day Pie
Chocolate Tart with a Caramel & Peanut Top, Milk Chocolate Macaron
Service Berry Compote, Chocolate Sauce, Toasted Hazelnut, Pistachio Gelato