Dinner

First Course

RED OAK LEAF SALAD
house made soppressata, shaved heirloom carrots, spinach pesto
Russian River Tea vinaigrette
$15
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
FRESH MARKET OYSTERS
simply iced with classic mignonette
or Chef's daily presentation
$19
SEARED ROASTED GARLIC OCTOPUS
Romano-Palmer Tuscan fennel salumi, saffron lentils, vadouvan pepitas, fennel aioli
$17
SHIITAKE + SUNCHOKE VELOUTÉ
Duncan’s mushrooms, sautéed porcini, chestnut sabayon
$15
GARLIC ROASTED DUNGENESS CRAB & OLD BAY STROZZAPRETI
morel mushrooms, Sonoma orange-focaccia crumble
$19
BURGUNDY ESCARGOT ‘EN CROUTE’
maître d’hôtel butter, caramelized puff pastry
$17

Main Course

SAUTÉED ORA KING SALMON
salt spring mussel gratineé, caramelized fennel, radish variations, butternut squash bisque, saffron-red pepper aioli
$35
CARAMELIZED DIVER SCALLOPS
honey crisp apples, house made lardo, salt baked celery root
candied walnut, celery ribbons, smoked raisin coulis
$35
PAN SEARED MARY’S CHICKEN BREAST
Golden State Pickle Works caraway cabbage, house bacon lardon
brussels sprouts, riesling mushroom purée, Bavarian sweet mustard
poultry jus
$29
LIBERTY FARMS DUCK BREAST
roasted beet, turnip, quinoa, caramelized cocoa nib, red currant preserves
$35
BBQ SPICED NIMAN RANCH PORK LOIN
broccoli di ciccio, pistachio purée, bourbon cherries,
crisp mustard potatoes, bordelaise sauce
$36
Prelude to Pigs & Pinot + Maker of the Month wine pairing: 2017 Rochioli Estate Pinot Noir / Russian River Valley 16 3oz / 32 6oz
BLACK GARLIC LAMB T-BONE CHOPS
oyster mushroom, baby choy sum, crisp wild rice, horseradish, tomales bay miyagi oyster emulsion, green garlic demi
$37
CHARRED FILET MIGNON
chanterelle mushrooms, kale sprouts, brown butter chestnuts
Delicata squash, cabbage emulsion, bone marrow croquette
$47

Sides

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