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
SPICE RUBBED PHEASANT + CABBAGE SALAD
shaved apple, pickled apple, cumin roasted macadamia nuts,
St. George cheese, charred leek, fennel-honey vinaigrette
$16
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
ESCARGOT AND LUMACHINE PASTA
sheep’s butter braised clams, Romano-Palmer coppa, sorrel,
shaved garlic, celery toasted pine nuts, fennel pollen alfredo
$16
HEIRLOOM SQUASH VELOUTÉ
butter poached prawn, seared sushi rice, coconut, zucchini
jalapeño garum
$15

Main Course

SESAME CRUSTED KING SALMON
bamboo, choy sum, shiitake, lotus root, quail egg, snap pea
miso broth, kimbo pork
$38
ARBORIO SEARED DIVER SCALLOP
honey nut squash, red kuri squash purée, gooseberries, lollipop kale,
wild rice pilaf
$35
SEARED MARY’S CHICKEN
matsutake, charred carrot, blue lake bean, pearl onion,
yukon gold velouté, honey gastrique, thyme rosemary crisp
$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