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.
Atlantic Cod ($24)
“The idea for this dish was not only to show the great flaky texture of the fish but also the many different ways you can use potatoes,” explains Kalkotour. Here, potatoes are featured in two ways: as a creamy purée lightened with spinach and fresh whipped cream, and as a series of multi-colored fingerlings that have been roasted in brown butter and topped with slices of black garlic “to give a nice tangy kick.”
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.