Dinner

First Course

FRESH MARKET OYSTERS
simply iced with classic mignonette or Chef's presentation
$19
LITTLE GEM SALAD
local seeds, Romano-Palmer tuscan fennel salumi, smoked pistachio purée
pickled blueberries, mimolette, raspberry-rhubarb vinaigrette
$15
SPRING PEA GAZPACHO
lemon cured ora king salmon, orange almonds, mustard crème fraîche
$15
AHI TARTARE
avocado, soy lime vinaigrette, radish
$16
BEET RADIATORI AND RED HAWK ALFREDO
brussels leaves, Piner Farms brown butter egg yolk, endive
mushroom soil, castelvetrano olives
$16
YUKON GOLD POTATO LEEK SOUP
uni cream, Tsar Nicoulai trout roe, chilled Alaskan halibut, shiso
$15
BURGUNDY ESCARGOT ‘EN CROUTE’
maître d’hôtel butter, caramelized puff pastry
$17

Main Course

SAUTÉED ALASKAN HALIBUT
crisp shrimp, spring peas, charred ramps, radish, pea shoots
meyer lemon emulsion, spicy carrot reduction, saffron chermoula
$40
CARAMELIZED DIVER SCALLOPS
Castelfranco radicchio, fiddlehead ferns, fava + chickpea succotash,
chorizo crumble, black pepper cured egg yolk, citrus demi
$35
SEARED MARY’S CHICKEN BREAST
swiss chard, farro, smoked artichoke, garlic chip, elderflower apricot purée,
caper hazelnut pesto
$29
BBQ SPICED NIMAN RANCH PORK LOIN
crisp mustard fingerlings, asparagus variations, BBQ almond purée,
Romano-Palmer culatello, sherry bordelaise
$36
Maker of the Month wine pairing: 2015 Gary Farrell Pinot Noir / Rochioli Vineyard / Russian River Valley 22.5 3oz/45 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
CHAR-BROILED FILET MIGNON
butter braised rock shrimp, leek, yellow squash, spring onion, green almond, watercress purée, lobster bordelaise
$47

Sides

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