SAMPLE MENU

Please note that menu items change frequently and are based on seasonality and availability. Prices are subject to change.

Chef's Tasting Menu

Monterey Squid Tagliatelles
Meyer Lemon, Arugula, Egg Yolk
2005 Josmeyer, Riesling, “Le Dragon”, Alsace

Mediterranean Dorade
Daylight Farms Beets
K & J Orchard Fuji Apples
Baby Bok Choy
2006 Kistler “Les Noisetiers” Chardonnay, Sonoma Coast

California Squab
Medjool Dates, Bulgar Wheat
Cinnamon, Squab Jus
2005 MacPhail “Pratt”, Pinot Noir, Sonoma Coast

Niman Ranch Natural Beef Striploin
Garden Vegetables
Yukon Gold Potato Mousse
Red Wine Sauce
2004 Chateau St Jean “Cinq Cépages” Cabernet Sauvignon, Sonoma

Caramel Fondant
Coconut Sorbet
Caramelized Espelette and Lime
2003 Chateau Lafaurie Peyraguey, Sauternes

Tasting Menu 97.
Wine Tasting Supplement 70.

~ Specially prepared for the entire table ~

Appetizers

Cauliflower Soup 12.
Hedgehog Mushrooms, Scallions, Dungeness Crab

Organic Mixed Greens 14.
Porcini Mushrooms, Olave Organic Olive Oil
50-Year-Old Sherry Vinegar

Vanilla Scented Endive Salad 14.
Bosc Pear, Mache, Hazelnut, Cocoa Butter Vinaigrette

Monterey Squid Tagliatelles 15.
Meyer Lemon, Arugula, Egg Yolk

Day Boat Scallops & Pork Belly 18.
Pineapple, Brown Butter, Macadamia Nut

Half Dozen Skookum Inlet Oysters 18.
Red Wine Shallot Mignonette

All Day Braised Honeycomb Tripe 12.
Toasted Almonds, Pickled Rhubarb, Cubeb Pepper

California Squab 16.
Medjool Dates, Bulgar Wheat, Cinnamon, Squab Jus

Fish Entrees

Local Butterfish 36.
Giusti Farms Artichokes, Thumbelina Carrots, Pearl Onions

Petrale Sole 34.
Celery Root, Daylight Farms Lacinato Kale
Smoked Steelhead Trout Roe

Tai Snapper 36.
Green Delta Asparagus, Golden Enoki Mushrooms, Prosciutto
Parmigiano Reggiano Emulsion

 

Meat Entrees

Grimaud Farms Guinea Hen 34.
Fennel, Saffron, Mizuna, Golden Raisins, Almonds

Niman Ranch All Natural Beef 45.
Salsify, Parsnip, Gamboni Mushrooms, Red Wine Shallot Purée
10 oz. New York 8 oz. Tenderloin

Braised Creekstone Beef Short Rib 36.
Black Trumpet Mushrooms, Butternut Squash, Brussels Sprout Leaves

Lamb Loin and Braised Shank 46.
Cipollini Onions, Greek Yogurt, Mint

Cloverdale Rabbit Loin 38.
Garlic Sausae, Green Garlic, Daylight Farms Spinach

Sides

Yukon Gold Potato Purée
Kendall Farms Crème Fraîche

Delta Green Asparagus
Agrumato Lemon Oil

Daylight Farms Citrus
Braised Swiss Chard

Giusti Farms Brussels Sprouts
Hobb’s Smoked Bacon

Herb Roasted Mushrooms
Maitake, Hon Shimeji, Oysters

Dirty Girl Farms Broccoli
Shaved Garlic

Sides are $8 each

Desserts

Classic / Modern
Dirty Girl Farms Carrot Cake, Carrot Sorbet, Cream Cheese Ice Cream

Spice Cake
Hamada Farms Asian Pear, Ginger, Darjeeling Ice Cream

Warm Morning Bun
Toasted Almond Ice Cream, Green Apple
Muscovado Sugar, Fleur De Sel

Mango Pavlova
White Chocolate Cream, Mango Gel, French Meringue, Lime

Biscuit au Chocolat
Valrhona Chocolate Cake, Milk Chocolate Center, Lemon Thyme Ice Cream
(Please allow 25 minutes for preparation)

Selection of Ice Creams and Sorbets
Darjeeling, Salted Caramel, Lemon Thyme, Cream Cheese Ice Cream
Carrot, Meyer Lemon, Pear, Coconut Sorbet

Desserts are $10.50 each

Aaron Zimmer, Chef de Cuisine
Michael Vaznaugh, Wine Director

A service charge of 20% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.