Baby Greens ($10)
“The idea was to get a fresh-cut salad offering a variety of different flavors,” says Kalkotour of this vibrantly-hued mix of baby greens, pickled berries, shaved beets, and almonds. “Some flavors are spicy, others are bitter, tart, and you have a back note of earthiness with the beet-berry purée to tie it all together.”
“The octopus dish is a very simple idea—tender slices of octopus and one tentacle from the plancha—and it’s a product that is very symbolic to Mediterranean cuisine,” says Kalkotour of this starting course selection. With it, he offers a “refreshing raw fennel salad served with pure fennel juice that gives the dish a well-rounded flavor and umami taste.”
Veal Sweetbread ($14)
“In the south of France we many types of offal and I felt that sweetbreads would be the best way to share what I grew up with,” explains Kalkatour. On the plate, the sweetbreads share the stage with sherry vinegar-spiked charred young leeks, slices of chorizo, and chanterelles.
Pork Chop ($26)
“The pork chop is a dish where comfort is the central idea,” says Kalkotour. Brined overnight to ensure tenderness, the roasted chop is served with a smooth corn purée, a fresh salad of sweet kernels and piquillo pepper, and a soufflé-esque corn and bacon spoonbread.
This play on a classic crumble features a combination of plums, peaches, and pluots to provide a range of texture and sweetness. “Pluots are a hybrid of an apricot and a plum—the sugar content is high so it makes an excellent fruit juice,” explains Kalkotour. A small ball of goat’s milk ice cream is served on the side to add fat and cut the tartness of the stone fruit.