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Restaurant Week 3010
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Restaurant Week 5010
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Market Menu
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Dinner
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Parallel Tasting
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Small Plates
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Dessert
Parallel Tasting
First Course
DUNGENESS CRAB AND AHI TUNA MILLE FEUILLE
COCONUT KEFIR LIME FROTH
-AND-
SEARED DUNGENESS CRAB CAKE
PAPAYA SALSA, YUZU AIOLI
GEWURZTRAMINER, JIM CLENDENAN, SANFORD AND BENEDICT VINEYARD 2006
Second Course
OLIVE OIL POACHED WILD KING SALMON
CITRUS BRAISED FENNEL, SAMBA BUERRE BLANC
-AND-
HOUSE MADE SALMON ANGELOTTI
WILTED PEA TENDRILS, OLIVE TOMATO EMULSION
RIOJA RESERVA, LOPEZ DE HEREDIA, BOSCONIA, SPAIN 2001
Third Course
JAPANESE PEPPER, WAGYU BEEF STRIP LOIN
GRILLED ABALONE MUSHROOM, SWEET POTATO FRIES
-AND-
SEARED DIVER SEA SCALLOP
YUKON GOLD POTATO GNOCCHI, MOREL MUSHROOM AND FAVA BEANS
CABERNET FRANC, ROBERT SINSKEY, VANDAL VINEYARD, CARNEROS 2005
Fourth Course
BLUEBERRY MEYER LEMON FINANCIER
-AND-
LEMON MASCARPONE SEMIFREDDO
BLUEBERRY LEMON VERBENA SORBET
SAUTERNES, CHATEAU DE COSSE, FRANCE 2006
Main Dining Room $85
Swan Court $95
Wine Pairing $55
the Parallel Tasting Menu is limited to the entire table