Barley Swine

Casual fine dining restaurant featuring both tasting and a la carte menus and locally sources ingredients

2017-2018

Rum Creme Brûlée, mango, rice, milk chocolate.

Jamaican rum creme brûlée set with a rice bottom (rice pudding, creme brûlée cross) with mango sorbet, fresh mango, and mango compressed in vinegar made in house with mango scraps; finished with milk chocolate coated puffed rice, lime basil and begonia flowers. (mangos, rice, dairy, eggs, herbs locally sourced)

*gf

Barley Swine (august 2018)

Yaupon Tea Panna Cotta, fig, cantaloupe, oat.

Green yaupon milk tea panna cotta with fig jam, cantaloupe snow, and honey-candied puffed oat berries. Tasting menu only. (locally sourced tea, diary, fig, cantaloupe, honey, oats)

*gf

Barley Swine (august 2018)

Peach Upside-down Cake, olive oil, bay leaf, pecan.

Peach and olive oil cake made with 100% Sonoran flour, done upside-down style with peaches, brown sugar and olive oil; topped with a peach bourbon glaze; peach jam, bruleed peaches, sorghum-candied pecans and bay leaf ice cream. (locally sourced olive oil, peaches, bay leaf, pecans, dairy, eggs, and flour)

* cake itself is df

Barley Swine (august 2018)

Cornmeal Funnel Cake, sweet corn, blueberry, bacon.

Cornmeal & Sonoran flour funnel cake (think half funnel cake batter half corndog batter) topped with cinnamon and lavender sugar; sweet corn sherbet, blueberry compote, house-cured bacon meringue and fern lavender. (locally sourced flours, lavender, blueberries, corn, dairy, eggs)

Barley Swine (july 2018)

Strawberry Sherbet Baked Alaska, honey, lavender.

Lavender milk cake made with 100% Turkey Red flour soaked in a strawberry lime syrup, topped with strawberry sherbet; honey chamomile meringue drizzled with honey, baked, and torched; almond paste bee, honeycomb candy, fresh strawberries, and garden flowers. (locally sourced flour, dairy, eggs, strawberries, honey, lavender, flowers)

Barley Swine (june 2018)

Honey Fennel Frozen Yogurt, watermelon, gin.

Honey and fennel pollen frozen yogurt made from house-made yogurt; watermelon snow, gin compressed watermelon, and lemon balm. Tasting menu only. (locally sourced dairy, watermelon, honey, gin, lemon balm)

*gf, egg free

Barley Swine (june 2018)

Chèvre Cheesecake, tomato, basil, rye.

Chèvre cheesecake with 100% rye crust; topped with pink damsel tomato jam, thai basil, and flowers (snap dragon and elderflower); sweet basil ice cream on top of a 100% rye pizzelle. (locally sourced chèvre, eggs, dairy, rye, tomato, basil, flowers)

Barley Swine (may 2018)

Parsnip Rice Pudding, turmeric, almond, peach.

Parsnip steeped rice pudding with turmeric ice cream; parsnip cake croutons, cinnamon lavender puffed rice, black pepper cardamom almonds, pickled peach, coriander blossoms. (locally sourced rice, parsnips, dairy, eggs, turmeric, peaches, coriander, flour)

Barley Swine (may 2018)

Chamomile Pavlova, strawberry, vinegar.

Chamomile pavlova sitting on chamomile anglaise; bee pollen from the same fields as the chamomile; coriander flowers and other garden flowers; strawberry compressed in vinegar made in-house from strawberry scrap; and a pour over of strawberry consommé. Tasting menu only. (locally sourced chamomile, strawberries, bee pollen, flowers, eggs, dairy)

*gf

Barley Swine (may 2018)

Chocolate Pecan Bar, sweet potato, marshmallow.

SRSLY dark chocolate pecan pie bar; piped sweet potato pie; SRSLY drinking chocolate chunks; toasted marshmallow ice cream and toasted mini marshmallows made in-house. (locally processed chocolate, and locally sourced sweet potatoes, dairy, eggs, flour)

Barley Swine (january 2018)

Thyme Meringue, tangerine, nutmeg.

Thyme meringue filled with nutmeg anglasie; topped with tangerine sorbet; garnished with candied tangerine zest and garden herbs and flowers. Tasting menu only. (locally sourced eggs, dairy, thyme, tangerine, flowers/herbs)

*gf

Barley Swine (january 2018)

Smoked Carrrot Cake, beet, cream cheese.

Cream cheese made from local dairy, surrounded by smoked carrot cake; carrot whey caramel made from the whey left over from making the cream cheese; beet gummies, fried carrot, and red-veined sorrel; finished with roasted beet sorbet. (locally sourced flour, dairy, eggs, carrots, beets)

Barley Swine (january 2018)

Toasted Rice Panna Cotta, citrus, cinnamon.

Toasted rice panna cotta steeped with cinnamon, lavender, and orange zest; lime curd, citrus snow, candied grapefruit zest and citrus cells; puffed rice with cinnamon lavender sugar and wood sorrel for garnish. (locally sourced rice, dairy, lavender, citrus, wood sorrel)

*gf, egg free

Barley Swine (december 2017)

Spiced Italian Donuts, espresso, butternut.

Fall spiced Italian donuts (sfingi) with espresso pudding & white chocolate ganache; butternut squash ice cream, fall spiced meringue, and caramelized white chocolate crumble; marigold to garnish. (locally sourced butternut, espresso, eggs and dairy)

Barley Swine (november 2017)

Apple Crisp, aged beef fat, vinegar.

Apple crisp made of Honeycrisp apples and champagne vinegar, topped with an oat crumble; aged beef fat ice cream drizzled with red wine vinegar caramel; red wine vinegar compressed apple curls. Texas tarragon. (house-made vinegars and locally sourced apples, oats, beef and dairy)

*gf

Barley Swine (october 2017)

Masa Tres Leche, guava, caramel.

Blue Hopi masa tres leche (with both corn and milk from the same farm); sweet corn dulce de leche and honey popcorn; guava shards and guavacarame; garnished with wood sorrel. (house-made masa, evaporated milk and condensed milk and locally sourced dairy, corn, popcorn, guava, and wood sorrel)

*gf

Barley Swine (september 2017)

Canary Melon Sorbet. Cherve. Almond

Canary melon sorbet. Cherve mousse. Peach leaf extract almond paste. Canary melon dice. Texas tarragon. Chamomile powder. (gluten free, tasting menu only)

(august 2017)

Mango Frozen Yogurt. Red Pepper. Thai Basil.

Mango yogurt mousse, frozen on the outside and soft on the inside. Red pepper sangria ice. Thai basil tuile. Thai Basil buds. (gluten free)

(july 2017)

Coffee & Berry Chocolate Ganache Bar

(chocolate crumble crust, espresso dark chocolate ganache, blackberry white chocolate ganache, blackberry cells)

Mixed Berry Float. Sweet Corn. Bay Leaf.

Sweet corn ice cream. Mixed berry soda. Mixed berry jam. Bay leaf meringue. Blackberry cells. Begonias. (gluten free)

(july 2017)

Strawberry Sorghum Crackerjacks

Duck Blood Chocolate Chip & Oatmeal Cookie

(completely egg free, subbing duck blood for eggs)

Peach PB&J. Sourdough. Pecan. Bourbon.

Grilled sourdough ice cream. Sourdough lace. Caramelized pecan ganache. Bourbon candied pecans. Peach bourbon jam. Peaches sprayed with bourbon.

(july 2017)

Hibiscus Cookie

Chocolate & Shiitake Crepe Cake. Fig. Lavander.

Dark chocolate and shiitake cream mousse layered with chocolate sonoran crepes. Fermented shiitake meringue. Shiitake chips. Figs (jammed and fresh). Fern lavander.

(june 2017)

Mango Frozen Yogurt Bars

(blue hopi cornmeal cookie, mango frozen yogurt from house-made yogurt with mango jelly, dipped in SRSLY dirty white chocolate, topped with Chocolate flakes)

Carnitas Broiche Roll with Beer Queso.

Basil bread pudding. Strawberry. Lime.

Basil custard & brioche bread pudding. Basil anglaise. Strawberries macerated in jam. Strawberry sorbet. Lime & pink peppercorn milk meringue. Charred candied lime slices.

(may 2017)