Pumpkin spice panna cotta from Encina.
Hold up, Mariah Carey.
It’s not Christmas yet, and PSL is still in season.
Encina’s new fall menu features this pumpkin spice latte panna cotta, made with pepitas, ginger and marshmallow.
Here are more of chef/co-owner Matt Balke’s fall menu offerings:
Braised Short Rib – mashed sweet potatoes, sunflower seed gremolata, sherry jus; Ricotta Cavatelli – lamb sausage Bolognese, maitake mushrooms, sun dried tomatoes, kale, pecorino; Goat Guisado – celery root, hominy, jalapeño slaw, avocado, crispy tortilla; Blackened Red Fish – parsnip puree, broccoli rabe, smoked carrot, crispy cornbread; Crispy Point Judith Squid – Thai coconut curry, green papaya salad, peanuts, lime-salt; and Diamond H Ranch Quail – Misty Moon Farms swiss chard, roasted sunchokes, cauliflower, sweet potato bbq.
Here’s how Encina describes the two new cocktails:
Outrider – Verde Momento Mezcal, Grand Poppy, ginger tisane, sage, pineapple, orange bitters; and Shipwreck – Plantation Overproof Rum, Park Cognac, apple shrub, cinnamon, orange oils.
