Ceviche ($16), Watermelon Salad ($12), Smoked Pork Chop ($28), The Blind Pig ($12)
Ceviche: Salmon cured in 50/50 sugar and salt with juniper and lemon and lime zest, served with a sweet cherry leche, kale chips, marcona almonds, and sudachi ponzu.
Chef’s Note: Chef Derek is known for his ceviches. Prior to joining the team at Studebaker House, we would hold monthly Supper Clubs and the ceviche was always featured! We have some of his return guests who join us at Studebaker and cannot WAIT to enjoy his ceviches. Every month features new flavorful combinations of fresh fish, bright and tangy and citrusy.
Watermelon Salad: Rose syrup compressed watermelon, snow pea and verbena puree, sweet pickled juniper, fresh plums, and a matcha milk foam
Smoked Pork Chop: Pork chop, cured for 48 hours and slow smoked on the grill. Finished for service with a dandelion root glaze. Served with a maple, miso, and sesame eggplant puree, caramelized mini onions, and fresh mache and mustard greens.
The Blind Pig (zero-proof): Mexican and Guatemalan cold brew coffee blend, NA Guinness brown sugar reduction, All the Bitter coffee and cherry bitters, Peruvian chocolate
SPECIAL EVENTS AND HAPPY HOURS
Chef’s Tasting Menu updates every month. The dishes we’re featuring for Restaurant Week are a part of our June Tasting Menu, but during the event, diners can opt for bar seating to enjoy these dishes a la carte instead of purchasing the entire menu.
