Dinner

First Course

LOCAL SONOMA COUNTY GREENS 9
SHAVED BABY CARROTS, WARM CROUTONS, ZINFANDEL CARAMEL

BABY SPINACH SALAD 13
BLACK TRUFFLE BON-BON, POACHED PUMA SPRINGS EGG, APPLEWOOD SMOKED BACON

ROASTED RED BEET SOUP 12
CANDIED ORANGE CREME FRAICHE, ROSEMARY ESSENCE, BEET 'TARTARE'

HAWAIIAN AHI TUNA CARPACCIO 15
HORSERADISH CREME FRAICHE, MUSTARD BLOSSOMS, BLACK HAWAIIAN SEA SALT

CHICKEN CONFIT AGNOLOTTI 19
SAUTÉED BROCCOLINI, PIMENT D'ESPELETTE, MOREL MUSHROOM BEURRE BLANC

LOCAL DUNGENESS CRAB ‘TEMPURA’ 17
BLOOD ORANGE MALTESE, TANGERINE SALAD, SHISO LEAF, TOASTED HAZELNUTS

HOUSE MADE AND LOCAL CHARCUTERIE PLATE 15
ASSORTED LOCAL MUSTARDS, MARINATED OLIVES, PETIT CORNICHONS

Main Course

SLOW COOKED SALMON ‘MI CUIT’ 29
SPRING ONION RISOTTO, BRAISED ENDIVE, PIQUILLO PEPPER VINAIGRETTE

CRISPY SKIN LOCAL BLACK COD 32
FENNEL CONFIT, HOUSE MADE CHORIZO, MANILLA CLAMS, SAFFRON VERJUS BROTH

YUKON GOLD POTATO GNOCCHI 24
CAULIFLOWER MOUSSELINE, PICKLED PURPLE CAULIFLOWER, RICOTTA SALATA

PETALUMA ROCKY CHICKEN: PRESERVED LEMON STUFFED BREAST + ROSEMARY STUDDED THIGH 25
CRISPY MASCARPONE POLENTA, ROASTED PEPPER 'PIPERADE', BLACK GARLIC JUS

CORIANDER CRUSTED SONOMA DUCK BREAST 35
CRISPY CONFIT, CARAMELIZED ONION, CELERIAC MOUSSELINE, BLACK TRUFFLE JUS

* DUO OF DUROC PORK: PAN ROASTED LOIN + SLOW COOKED BELLY 33
LOVE FARMS SWISS CHARD, GREEN GARLIC FONDUE, GLAZED BABY CARROTS

BLACK ANGUS FILET 'AU POIVRE' 43
LOBSTER HASH, PARSNIP MOUSSELINE, FINE HERB BEARNAISE

OLIVE OIL POACHED NEW YORK STRIP 35
WILD MUSHROOM AND BONE MARROW FRICASSEE, PICKLED RHUBARB, BLUE CHEESE 'TATER TOTS'

Sides

SEASONAL BABY VEGETABLES 7

WILD MUSHROOM RAGOUT 7

FARRO 'RISOTTO' 7

BLUE CHEESE 'TATER TOTS' 7