Dinner

First Course

FRESH MARKET OYSTERS
simply iced with classic mignonette or Chef's presentation
$19
WILD ARUGULA SALAD
shaved beets, frisée, manchego, fermented plum purée
vidalia-poppy vinaigrette
$15
SPRING PEA GAZPACHO
lemon cured ora king salmon, orange almonds, mustard crème fraîche
$15
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
PORCINI BUCATINI
Romano-Palmer coppa, bluefoot mushrooms, morels
Bellwether crescenza, il tartufo
$16
YUKON GOLD POTATO LEEK SOUP
uni cream, Tsar Nicoulai trout roe, chilled Alaskan halibut, shiso
$15
BURGUNDY ESCARGOT ‘EN CROUTE’
maître d’hôtel butter, caramelized puff pastry
$17

Main Course

SAUTÉED ALASKAN HALIBUT
crisp shrimp, spring peas, charred ramps, radish, pea shoots
meyer lemon emulsion, spicy carrot reduction, saffron chermoula
$40
CARAMELIZED DIVER SCALLOPS
Castelfranco radicchio, fiddlehead ferns, fava + chickpea succotash,
chorizo crumble, black pepper cured egg yolk, citrus demi
$35
SEARED MARY’S CHICKEN BREAST
swiss chard, farro, smoked artichoke, garlic chip, elderflower apricot purée,
caper hazelnut pesto
$29
LIBERTY FARMS DUCK “HAM”
lion’s mane mushrooms, sunflower seeds, Dry Creek peach
Blue Leg Farm petite squash, celeriac purée, fennel pollen vinaigrette
$38
BLACK GARLIC LAMB T-BONE CHOPS
oyster mushroom, baby choy sum, crisp wild rice, horseradish
tomales bay miyagi oyster emulsion, green garlic demi
$37
CHAR-BROILED FILET MIGNON
butter braised rock shrimp, leek, yellow squash, spring onion, marcona almond, watercress purée, lobster bordelaise
$47
Maker of the Month wine pairing: 2012 A. Rafanelli Cabernet Sauvignon / Terrace Select / Dry Creek Valley 45 3oz/ 90 6oz

Sides

SEASONAL SONOMA COUNTY VEGETABLES
$8
PAN SEARED MARBLE POTATOES
$9
DUNCAN'S MUSHROOMS
$10