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Dinner

First Course

HAWAIIAN AHI CRUDO   17
NIÇOISE OLIVE / WARM POTATO BREAD / QUAIL EGG
LOCAL GOAT CHEESE STUFFED TORTELLINI   16
ENGLISH PEAS / PICKLED PEARL ONIONS / HOUSE CURED PROSCIUTTO
SONOMA COUNTY GREENS   9
BOQUERONES / HOUSE MADE RICOTTA SALATA / BABY RADISHES / WALNUTS
WILD PORCINI MUSHROOM SOUP   15
TRUFFLE COGNAC SABAYON / BRIOCHE / CRISPY SMOKED DUCK
SCALLOP EN CROUTE   19
SPRING ONION FONDUE / CELERIAC BATON / CHARDONNAY CAVIAR BEURRE BLANC
HOUSE MADE CHARCUTERIE PLATTER   16
PICKLED VEGETABLES / WARM CIABATTA / ASSORTED MUSTARDS
 

Main Course

ALASKAN HALIBUT   33
SUNFLOWER SEED HUMMUS / CALABRESE SAUSAGE / SPRING GARLIC FONDUE / SAFFRON VINAIGRETTE
KING SALMON MI CUIT   33
MOREL MUSHROOMS / FAVA BEANS / RED + WHITE QUINOA PILAF WILD RAMP RELISH
PETALUMA CHICKEN DUO   25
NIÇOISE OLIVE CRUSTED BREAST / PRESSED THIGH CONFIT / ARTICHOKE BARIGOULE / EGGPLANT CAVIAR
PEKING SPICE DUSTED LIBERTY DUCK BREAST   35
CREAMY RIZ ROUGE / LOCAL SHIITAKE MUSHROOM / BABY BOK CHOY GRAPEFRUIT + ORANGE PAINT
DUROC PORK ‘PORCHETTA’   34
CURED PORK BELLY WRAPPED TENDERLOIN / SLOW COOKED SHOULDER / FRESNO CHILE CORNBREAD ESPRESSO BBQ JUS
NEW YORK STEAK AU POIVRE   39
SMOKED POTATO PAVE / BUTTER POACHED ASPARAGUS / ROASTED SHALLOT / HOUSE MADE MUSTARD BÉARNAISE
CREAMY PARMIGIANO-REGGIANO BARLEY   25
WINTER ROOT VEGETABLES / PORTOBELLO MUSHROOM / CARROT PUREE / ARUGULA PISTOU
 

Sides

SONOMA COUNTY VEGETABLES   6
GINGER GARLIC BOK CHOY   7
CREAMY RIZ ROUGE   7
'PEAS & CARROTS'   7