Dinner

First Course

FRESH MARKET OYSTERS
simply iced with classic mignonette or Chef's presentation
$19
BLUE LEG FARM LITTLE GEM
olive compressed cucumbers, strawberries, blistered tomatoes, dill
ricotta salata, mustard vinaigrette
$15
MARY’S CHICKEN LIVER MOUSSE
beet pickled onion, hazelnut-peanut butter, espelette-blueberries,
wild seed cracker
$16
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
PORCINI BUCATINI
Romano-Palmer coppa, bluefoot mushrooms, morels
Bellwether crescenza, il tartufo
$16
SONOMA CORN SOUP
Australian winter truffle, ‘nduja panisse, petit corn, basil
$15
SMOKED BUTTER BRAISED TOMATOES
chanterelle, spiced walnuts, Point Reyes blue cheese, turnip purée
Chef Lisa’s bacon sourdough
$16

Main Course

SAUTÉED WILD STRIPED BASS
fennel, zucchini, cucumber variations, pearl onions, garlic roasted mussels
blackened calamari, trout roe
$40
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 “HAM”
lion’s mane mushrooms, sunflower seeds, Dry Creek peach
Blue Leg Farm petite squash, celeriac purée, fennel pollen vinaigrette
$38
Maker of the Month wine pairing: 2015 Ridge Zinfandel / Ponzo / Russian River Valley / 25 6oz
LAMB T-BONE CHOPS
nectarine, cerignola olive, Bellwether sheep ricotta
fresno chili sambal, mint sprouts
$38
CHAR-BROILED FILET MIGNON
shiitake mushroom duxelle, heart of palm, Peruvian potato
fiddlehead fern, bone marrow emulsion
$47

Sides

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