“WHAT’S MORE LOCAL THAN NATIVE?”
Appetizers
· Mayan Corn Truffle Quesadilla $8
Huitlacoche, a Black Corn,on a corn tortilla with Red Pipian Sauce, a Chile and Squash Seed Combo
· Alder Plank Smoked Oysters with Salmon broth-(3 per order )$12
· Salmon Tartare, $12
· Raw, Wild –Caught, King,Mixed with Dulse, Elderberries, Allium, Sunflower Oil, Diced Sunchokes, Dried
Salmon Caviar-Served with Yucca Chips
Cactus Fries with Prickly Pear Glaze $6
Amaranth Flour batter, deep fried
Soups
· Mussels, Elk Sausage, Mushrooms, Black Walnut Stock $8
· Traditional Mandan Squash Soup$6
Green Britches”- Dried Beans and Squash in a thick stew of a soup with Potatoes and Mushrooms
Salad
Watercress, Dandelion Greens, Field Mint, Toasted Pine Nuts,
with Native Grape Vinaigrette $8
Entree
· Cervena Venison Done Three Ways $22
Jerky, Seared Loin Medallion, a Marinated and Slow Roasted Haunch, Served with a Blueberry and Black Walnut Mash
· Cedar Wrapped Sturgeon $24
CA native first wrapped in seaweed and pickled vegetables
· Bison Tri Tip Encrusted with Mushroom and Toasted Pepitos Dust $18
Served with an Acorn and Madrone Jus
Entrees served with Nettles and Amaranth Leaves, Braised in Hazel nut Milk and
“Grains of the Americas” Incan, American corn, Quinoas, Wild Rice, Cranberries
Vegetarian Option
· Stuffed Butternut Squash $12
Squashes, beans, onions, and potatoes, roasted In a thick elderberry sauce
Dessert
· Sweet Chia Cake and Mesquite Pudding $8
Parched Sweet Corn, Berry, Chestnut Flour Cobbler $6
Chef John Farais: will donate a portion of the proceeds to Heritage Foodways to help revive native plants and agriculture. John Farais, a Marin County chef, lecturer, and cooking instructor, is one of the few, if not the only, Bay Area chefs who specialize in the history, taste, and promotion of The Americas' indigenous edible plants. He uses ingredients that are native to The Americas, North through South America. Although his cooking incorporates American Indian techniques, it is not necessarily American Indian cuisine, nor is he Native American. He taught himself natural history of CA Indians, ethno-botany, and native anthropology, before concentrating on indigenous ingredients as food and native cookbooks. It is his goal as a chef, to help diners rediscover our proud, ancient, history of native edibles. This approach has developed a cuisine that combines the historical natives with contemporary tastes, discovering a Real "California Cuisine". Chef John: "Currently the market and sourcing for California Native and America's indigenous ingredients are almost nonexistent. To increase education, marketing, and availability of native species, we must eat the foods, and by eating them, create a demand for them. He has lectured for Slow Food, Oakland Museum, SFSU, College of Marin, California Native Garden Foundation. John has cooked for Carlo Petrini, the creator of Slow Food International, Actor Peter Coyote, Congresswoman Lynn Woolsey, and private clients in Sonoma, Marin, San Francisco, San Jose. John is a board member of the Museum of the American Indian, Slow Food USA, and Chef's Collaborative. A portion of his proceeds will go to starting a foundation to help Native Americans regain
their heritage foodways, through native plant agriculture, and teaching future generations how to grow, cook and eat whole foods.
