June News from The Advocate
Wednesday, June 15th, 2016Seasonal Menu Changes
Chef Joe has been starting to rotate the menu to the summer season and exciting new dishes are on the menu. From a compressed cucumber salad with fried baby eggplants and cured local king salmon to wood fired peach flatbread with house made ricotta topped with fresh peach and purslane salad, summer is in full swing at The Advocate.
CRISP FLATBREAD COOKED IN THE COALS house made ricotta, Tate’s Hell honey, roasted and raw peaches
CUCUMBER SALAD cured wild king salmon, fried eggplant, tahini
More Reservations at The Advocate
In response to the many requests we have received in the past few months we are now taking more reservations at The Advocate. Tables and times that had previously been held for our walk-in guests are being offered online at www.theadvocateberkeley.com and over the phone. We still have plenty of walk-in seating in the dining room and at the bar, community table and chef’s counter but have significantly added to the overall number of reservations available each night. We are also now accommodating a few larger tables of 7 and 8.
On a related note, we will no longer be serving brunch, instead choosing to focus our efforts on our nightly dinner service.
Recent Press
Diablo Magazine’s Nicholas Boer just recently re-reviewed The Advocate, saying that “Chef Joseph Humphrey cooks with a sensibility that doesn’t shortchange California’s seasonality. His charred avocado in a lightly dressed gem salad, shavings of Santa Barbara sea urchin butter atop a Dungeness crab risotto, and a slick of fruity California olive oil surrounding airy chickpea fritters underscore Humphrey’s penchant for what’s lush and local.”
Read the full review here.
Group Dining and Events at The Advocate
We have also been expanding our group dining and event offerings at The Advocate for groups from 8 to 80. Graduation lunches, chef’s tasting menus and buyouts of the restaurant are just some of the recent events we have hosted.
Please contact us directly at [email protected] and we can design an event for your group.
Table 20
Here’s a sample multi-course family style menu:
On arrival
SELECTION OF HOUSE-MADE PICKLES
WARM OLIVES
HOG ISLAND OYSTERS on the half shell, Meyer lemon-celery mignonette ($7 per person supplement)
Starters
CRISP FLATBREAD COOKED IN THE COALS house-made ricotta, Tate’s Hell honey, argan oil, herbs and flowers
MIXED SPRING LETTUCES shaved raw vegetables, spiced wild native pecans, cane syrup vinaigrette
CHICKPEA FRITTERS Manila clam and fennel tartar sauce, cured steelhead roe, crispy chickpeas
LAMB TARTARE vadouvan, toasted shallots, mint ($5 per person supplement)
Entrees
STEWED CRANBERRY BEANS coal-roasted vegetables, spring onion couscous
PORCHETTA stuffed with spring mustards and nettles, potato puree, mustard jus
HAND-ROLLED CAVATELLI CARBONARA Urfa pepper, gulf shrimp, spinach
GRASS FED RIBEYE STEAK charred baby carrots, scalloped Yukon Gold potato, chermoula ($10 per person supplement)
Desert
WARM GINGER CAKE ginger-poached apricots, Meyer lemon ice cream, candied pistachios
We hope to see you soon at The Advocate!