Dinner

First Course

FRESH MARKET OYSTERS
simply iced with classic mignonette or Chef's presentation
$19
PETITE TANGO SALAD
Ken’s asian pear, pickled green grape, smoked cashew
cambozola cheese, bee pollen, elderflower vinaigrette
$15
LIBERTY DUCK PROSCIUTTO + BURATTA
macadamia nuts, assorted melons, Brenda’s oregano, garlic bread, heirloom tomato vinaigrette
$18
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
MAFALDINE PASTA
Romano-Palmer Italian sausage, roasted piquillo pepper, petite fennel
charred broccoli pesto, smoked pecorino
$16
HEIRLOOM SQUASH VELOUTÉ
butter poached prawn, seared sushi rice, coconut, zucchini
jalapeño garum
$15
SMOKED BUTTER BRAISED TOMATOES
chanterelle, spiced walnuts, Point Reyes blue cheese, turnip purée
Chef Lisa’s bacon sourdough
$16

Main Course

SESAME CRUSTED KING SALMON
bamboo, choy sum, shiitake, lotus root, quail egg, snap pea
miso broth, kimbo pork
$38
CARAMELIZED DIVER SCALLOPS
crisp heirloom eggplant, soy infused watermelon, blistered shishito pepper
toasted sesame, miso-almond cream
$35
SEARED MARY’S CHICKEN BREAST
king trumpet mushroom, chicken thigh pavé, bing cherries
chervil velouté, purple watercress
$29
LIBERTY FARMS DUCK BREAST
braised endive, mango, blistered black grape, prune, hemp-hazelnut crumble
$38
Maker of the Month wine pairing: 2015 Lambert Bridge Merlot / Sonoma County / 22 6oz
LAMB T-BONE CHOPS
nectarine, cerignola olive, Bellwether sheep ricotta
fresno chili sambal, mint sprouts
$38
CHAR-BROILED FILET MIGNON
charred brie, Buckman Farm fig, treviso, king oyster mushroom
balsamic onion purée
$47

Sides

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