Dinner

First Course

RED OAK LEAF SALAD
house made soppressata, shaved heirloom carrots, spinach pesto
Russian River Tea vinaigrette
$14
AHI TARTARE
avocado, soy lime vinaigrette, radish
$15
FRESH MARKET OYSTERS
simply iced with classic mignonette
or Chef's daily presentation
$18
SEARED ROASTED GARLIC OCTOPUS
Romano-Palmer Tuscan fennel salumi, saffron lentils, vadouvan pepitas, fennel aioli
$16
SHIITAKE + SUNCHOKE VELOUTÉ
Duncan’s mushrooms, sautéed porcini, chestnut sabayon
$14
GARLIC ROASTED DUNGENESS CRAB & OLD BAY STROZZAPRETI
morel mushrooms, Sonoma orange-focaccia crumble
$18
PAN SEARED SONOMA SAVEURS FOIE GRAS
chickpea panisse ‘french toast’, kumquats, preserved blueberries, hazelnut,
foie gras powder, caramelized maple-sherry reduction
$18

Main Course

SAUTÉED ORA KING SALMON
salt spring mussel gratineé, caramelized fennel, radish variations, butternut squash bisque, saffron-red pepper aioli
$32
CARAMELIZED DIVER SCALLOPS
honey crisp apples, house made lardo, salt baked celery root
candied walnut, celery ribbons, smoked raisin coulis
$32
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
$28
LIBERTY FARMS DUCK BREAST
Ken’s fuyu persimmons, daikon radish, mandarin oranges, pearl onions
furikake dukkah, miso-pumpkin purée
$32
CHAR BROILED LAMB T-BONE CHOPS
escargot à la bourguignonne, mushroom soil, salsify, beets, port demi
$33
CHARRED FILET MIGNON
chanterelle mushrooms, kale sprouts, brown butter chestnuts
Delicata squash, cabbage emulsion, bone marrow croquette
$44

Sides

SEASONAL SONOMA COUNTY VEGETABLES
$7
PAN SEARED MARBLE POTATOES
$8
DUNCAN'S MUSHROOMS
$9