Dinner

First Course

OAKLEAF AND GRAVENSTEIN APPLE SALAD
almond crisp, port-apple purée, honey-shallot vinaigrette
$12
DI STEFANO BURRATA AND HIDDEN POND FARM BEET SALAD
pistachio, Sonoma grapefruit, mix garden greens
$16
CHARRED OCTOPUS WITH CHERMOULA
orange, Rochioli EVO potato, radish
$17
CAULIFLOWER SOUP
parmesan soufflé, Duncan’s mushrooms
$14
SAUTEED FOIE GRAS AND KOBOCHA SQUASH TORTELLINI
savory mushroom-bay leaf bouillon, mirepoix
$22
PHEASANT AND PROSCIUTTO RAVIOLIS
organic brussels purée, petite beets, parmesan
$18
RISOTTO WITH PARMESAN TRIO
parmesan broth, parmesan foam, parmesan snow
$13
AHI TARTARE
avocado, soy lime vinaigrette, radish
$17
FRESH MARKET OYSTERS
cucumber, Granny Smith apples, sorbet,
or simply iced with shallot vinaigrette
$18

Main Course

CARAMELIZED DIVER SCALLOPS
petite spinach, fennel, curry reduction, brown butter vinaigrette
$35
PETRALE SOLE
alba mushrooms, spinach, uni, chanterelle purée, roast garlic sabayon
$34
SEARED TOFU
okra seed ‘caviar’, charred summer squash purée, quinoa,
petite vegetables
$28
MARY’S AUTUMN SPICED CHICKEN BREAST
squash variations, lollipop kale, candied pecan crumble
$29
NIMAN RANCH PORK CHOP
carrot, cipollini onion, celery root purée, guanciale vinaigrette
$36
TRUFFLED LAMB PORTERHOUSE
braised sunchoke, chestnut puree, dates, zin verjus
$42
CHAR BROILED “AUREOLE” SIRLOIN
winter greens, pomme purée, confit shallot, bone marrow flan
$39

Sides

SEASONAL SONOMA COUNTY VEGETABLES
$7
CHERRY TOMATOES AND SPINACH
$8
YUKON GOLD POTATO PURÉE
$8
DUNCAN'S MUSHROOMS
$9