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Chef Quinten Frye Sample Menu

Chef Quinten Frye

Chef Quinten Frye is an award-winning, innovative culinary professional with over 20 years of experience in the kitchen. He was introduced to farm-to-table and sustainable food practices at an early stage in his career, which has shaped him professionally to focus on sustainability and locally sourced products. His work has taken him around the world from Austin to Washington D.C, San Francisco, Mexico, Hawaii, Australia, and SouthEast Asia.

California Dreamin'

Starters

  • bread & bone house made milk bread & roasted bone marrow butter
  • artisanal california cheese plate accoutrements, sourdough
  • fresh west coast oysters charred lemon mignonette, house  fermented chile sauce
  • cured & caviar hot smoked trout, classic white sturgeon caviar, mezcal marinated trout roe, boquerone toast, fixins’
  • charcuterie local cured meats, house made pate, rillette, seasonal fruit jam, beer mustard, and fresh focaccia
  • burrata green harissa, spiced pepitas, aged sherry vinegar, piadina
  • heirloom tomato salad (seasonal) green zebra tomato, fresh curd, compressed cucumber, shaved red onion, avocado, salsa verde
  • spotted prawn aguachile chile water marinated spotted prawn, cucumber, fennel pollen, avocado, tostada
  • salmon belly tartare preserved lemon, sea bean, shallot, dill, black lime creme fraiche
  • sake kama yuzu miso glazed salmon collar, marinated cucumber salad
  • monterey bay calamari pan roasted calamari, gigante beans, piquillo peppers, chorizo, lemon herb bread crumb
  • dungeness crab calabrian chile butter, artichoke hearts, fine herbs, pickled fennel
  • rocket salad organic arugula, shaved lamb chopper, roasted tomato, crispy quinoa, eggplant, crouton, roasted shallot vinaigrette
  • baby kale “caesar” organic baby kale, parmesan crumble, fried castelvetrano olives, smoked oyster, vinaigrette
  • smoked asparagus white soy cured egg yolk, black garlic aioli
  • charred carrots heirloom carrots, dill labneh, sumac, almond dukkah
  • elk abondigas elk meatballs, charred tomato sofrito, fontian, torn herbs

Mains

  • bronzed halibut roasted fingerling potatoes, melted leeks, tomato confit, thyme butter
  • brick pressed petaluma chicken chicken skin cracklins, roasted sunchokes, rapini agrodolce, pan jus
  • smoked cauliflower “steak” cashew tahini, garlic dukkah
  • rosemary smoked lamb saddle stuffed with merguez sausage, mint chermoula, carrot butter
  • llano seco pork chop black mustard crusted bone in chop, brussel sprout – jicama slaw, cheesy grit cake, mexican truffle honey
  • flannery 14 day dry-aged ribeye 10 oz prime ribeye, melted cippolini onions, potato pave, creamed rainbow chard
  • elk chop sous vide elk chop, yuzu kosho kabocha squash puree, king trumpet mushroom
  • wild king salmon crispy skin salmon, cauliflower “tabbouleh”, feta relish, sumac
  • lions mane scallopini pan roasted lions mane mushroom, caper-olive salsa, potato rosti, broccolini
  • prime beef 6 oz beef tenderloin, loaded sweet potato, asparagus bagna cauda

Sweets

  • tiramisu budino coffee soaked lady fingers, chocolate pudding, candied cocoa nibs, whipped mascarpone
  • california mudslide house made cool whip, chocolate mousse, cocoa nibs, candied pecans, chocolate crumble
  • tres leches 3-milk soaked sponge cake, lime chantilly, strawberry gel
  • cookies & cream soy caramel cookie, seasonal fruit gelato

Charro BBQ

Starters

  • deviled eggs farm fresh eggs, chorizo, lime crema, micro cilantro
  • tostadas rockfish ceviche, avocado, cilantro, red onion escabeche
  • trio chips, house made charred salsa, guacamole, roasted poblano chili con queso
  • fried oysters southern style marinated oysters, chicharron, pineapple pico de gallo, honey habanero aioli
  • corn ribs smoked corn ribs, chipolte bourbon butter
  • shroom sopes fried corn massa cups, smoked mushroom, refried black beans, queso requeson, salsa macha
  • sikil pak “hummus” yucatan-style spicy pepita dip, habanero, charred tomato, chickpea, totopos
  • arancini deep fried mexican-style risotto spheres, mancheco, mexican truffle, charred scallion
  • shrimp a la plancha lime cured shrimp on a skewer, raja salsa

Feast (served with homemade flour tortillas, red onion escabeche, green salsa, cojita cheese)

  • smoked brisket brisket rubbed with roasted garlic, wrapped with banana leaves
  • guajillo beef short ribs braised short ribs, chile guajillo
  • sweet tea chicken thighs sweet tea brined chicken, oregano, lemon
  • pork belly fajitas sous vide pork belly, grilled peppers, lime salt
  • shroom fajitas portabella mushrooms, habenero-garlic oil, crispy kale, queso fresco
  • smoked port carnitas slow cooked porke shoulder, orange, garlic, oregano
  • chicken al carbon ranch water marinated chicken breast, preserved lime, cilantro, mezcal
  • smoked seasonal veggie tinga salsa, orange chipolte, caramelized onion

Sides

  • green rice mexican-style rice, cilantro, garlicy spinach, cumin
  • borracho beans rancho gordo beans, smoked bacon, poblano, toasted garlic, chile puya, tecate beer
  • mexican style creamed corn corn milk, charred corn, tajin, cotija cheese, cilantro
  • papas fritas fried potatoes, brisket butter, thyme, black pepper crema mexicana
  • roasted broccoli marinated broccoli, sour orange aioli, spiced peitas
  • mexi-cal salad tomato, cucumber, queso fresco, saved red onion, avocado, salsa verde

Sweets

  • burn orange flan caramel custard infused with burnt orange peel
  • tres leches 3-milk soaked sponge cake, pineapple brulee, toasted coconut
  • mexican chocolate brownie mexican chocolate, horchata ice cream, maraschino cherry