Dinner

First Course

RED OAK LEAF SALAD
house made culatello, cashew, Palmer Estate grapes, Ken's Asian pears, caramelized honey 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
SEARED SONOMA SAVEUR FOIE GRAS
carrot cake pavé, candied almonds, apple soubise,
pickled red delicious apples
$20
SQUID INK SPAGHETTI
braised rock shrimp, lobster mushroom, 64° DaVero Farm egg
housemade nduja, parmesan cream
$16

Main Course

GARLIC ROASTED SWORDFISH
charred root vegetables, sweet potato pennies, matsutake mushrooms
sherry reduction
$32
PAN SEARED 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
bruléed Buckman Farm figs, 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