Bull Dragon - Meniu complet

Sea Urchin, sweet potato lattice, avocado cream, passionflower sea foam

Grilled ancho peppers, spring onions, and red bell peppers marinated in champagne vinegar and roasted garlic then tossed with avocado, blue cheese and mixed greens

Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices

Fresh hand cut onion ash tagliolini, fire roasted eggplant, sorrel

House ground, 21 day dry aged, grass fed and finished, hormone and antibiotic free ground beef patties, sprouts, horseradish cream, cheese, and mustard

Crispy Mangalitsa pork skin and porcini Salumi, house made ricotta

Cardoon and sausage, fava, rosemary bordelaise

Fermented Chinese long beans and braised whit beans

Confit heirloom eggplant, heirloom tomato jam, cappers and fresh basil

A centuries old potato leek soup made with organic chicken broth

Pan roasted line caught wild black cod, served with truffled garden salad

Traditionally prepared Haggis garnished with roasted turnips and greens

Fourteen month Venice cured Mangalitsa from Winkler waterscapes with chicory and reggiano. Nine month Venice cured Lamb Vialino with smoked manchego and olives

Blue lake beans, salt and pepper steamed, finished over a wood fire and tossed with slivered almonds

Valencia rice cooked with achiote, Spanish olives, and tomatillo

Seasonally foraged mushrooms and sage on bruschetta

Compressed octopus sliced thin and garnished with saffron potatoes and olives three ways

Grilled, garlic citrus marinated chicken

Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb loin, roasted whole and served as medallions with cucumber mint yogurt sauce

Lima beans, cherimoya, hearts of palm, hominy

Santa Barbara spot prawns, fermented papaya, papaya juice, uni

Smoked tomato

Greens, pickled mustard greens, and chickpeas

Tamarind dressing

Lime quick pickle cucumber, shredded carrot, cilantro, and shaved apple

Shaved artichoke hearts, pea shoots, nasturtium, croutons, cucumber, pimento, radicchio, cotija, ylang-ylang citronella

Seasonal foraged greens, flowers, chives, herbs, and shaved artichokes, tossed in a Meyer lemon dressing

A grilled and marinated mélange of summer squash and fresh herbs

Bulgur and quinoa seasoned with lemon, olive oil, sundried tomatoes, parsley, mint and cucumbers

Mexican chop salad with Panela Cheese and croutons

Grilled chimi churri marinated flank steak, peppers and onions

Filipino style Winkler Family Farm foraged suckling roasted pig stuffed with apples and lemon grass and salt and pepper crispy skin

Bull Dragon's signature Mangalitsa Venice cured ham, pear

Weiser Family Farms fingerling potatoes roasted with garlic and fresh herbs

Seasonal assortment such as bananas and apples

Portuguese style purple rice with mussels, clams, and grilled yellowtail collar

With plantain

Rock shrimp ceviche in a coconut yuzu marinade with rocoto chili, red onion and red pepper

Served with garnishes appropriate to each broth

Seasonal farmers market veggies, Bull Dragon hummus, and fresh herb house organic ranch

Two traditional sauces for a Filipino style roast pig. Sarsa or Kawali, is a traditional sweet savory sauce and the birds eye chilies will be served marinated in mirin and rice wine vinegar

Bull Dragon's signature apple-molasses BBQ sauce, made from a rich pork bone broth reduction

with chicory and reggiano

with smoked manchego and olives

inspired by any cuisines you desire, using only the most environmentally responsible and vibrantly flavorful ingredients, and old world from scratch cooking blended with modernist techniques.

Wedding, Dinner party, Cocktail party, special event, weekend gathering, festival, or any other occasion you want the food to be very special.

Compressed octopus sliced thin and garnished with saffron potatoes and olives three ways

Free range grass finished organic lamb, pit roasted with Moroccan spices and served with Cinnamon Au Jus

Cooked in vegetable broth and served with a lemon-roasted garlic yogurt

Spicy sweet organic grits braised in bone broth and topped with sous vide eggs and fresh herbs

Vegetable broth, chilies, onion, parsley and fermented amaranth shoots

Fresh basil, pickled rind, queso fresco

Forbidden rice, red quinoa, and amaranth tossed with cilantro, Spanish olives Cuban spice and olive oil

Twenty one day dry aged short-loin and rib-loin cut into five pound steaks, seasoned with rosemary and fennel, grilled, and served family style with rosemary bordelaise

Grilled English muffin, black garlic spinach and sundried tomatoes, topped with a classic hollandaise sauce

Prepared in Venice, this Jamon Ibérico style of ham is made from free range Mangalitsa pigs that eat a diet of mainly acorns as they roam free and forage their whole life's

Mini tart shells filled with roasted beats cappers and honey goat cheese

Served on a sweet potato chip with tarragon sour cream and truffle honey

A both rich and delicate bone broth, pumpkin wonton and bone marrow

Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb shoulder, pit roasted and served Barbacoa style with brioche rolls and quick pickled cucumbers

House butchered Marin Sun Farms grass fed lamb, with celery root puree, beats, amaranth and a classic Bordelaise

A variety of seasonal oysters with traditional toppings such as mignonette and hot sauce, as well as fun garnish such as coconut green Currie clouds or vodka green olive shaved ice. Lets collaborate here and have some fun

Shaved Napa cabbage and parsley tossed in in a cumin-lime yogurt dressing

Herb braised pinto beans and black beans with pickled long beans

With home made jelly and peanut butter

Winkler Family Farms Mangalitsa cheeks, house cured and sautéed in a pecorino and fontina mac cheese

Winkler Family Farms Mangalitsa cheeks, house cured and sautéed in a pecorino and fontina mac&cheese

Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

Fourteen month Venice cured Mangalitsa from Winkler waterscapes with chicory and reggiano

A both rich and delicate bone broth, pumpkin wonton and bone marrow

Mini sopes filled with duck confit, candied lemon, and cayenne duck glacé

Mexican rice milk with maca, yohimbe, Mira Pauma, cinnamon, vanilla, cacao and Grand Marnier

Shigoku oyster shooter with sweet pickled fennel and champagne

Cold cucumber plum soup garnished with chicory

Fresh peaches juiced with Pouilly Fuisse foamed over fresh oysters

Cashew fruit sorbet with caramelized persimmon and licorice

Cured duck breast, duck crackling, Walnut mash, cilantro and rosewood oil

Fresh local line caught black cod, salt cured and served with traditional Portuguese ingredients

Baby heirloom eggplant from the Bull Dragon garden, salt cured and mixed with tomato basil jam, and cappers

Compressed wild caught white shrimp, three ways: Thai Salad Bites, Butter Lettuce Cups, and Cocktail Shots… Again, a place it might be fun to do some collaboration if desired

Cured Mangalitsa pork belly and Calabrian Peppers, air baguette, pickled amaranth