Canapes

• Hog Island Oysters (2)
  Brokaw Passion Fruit, Champagne Granita
  9.
• Fall Vegetable Pie Tee
  Crispy Rice Cup, Cilantro Chutney
  8.
• Gulf Shrimp Dumplings (2)
  Ponzu, Chili Oil, Scallion
  11.
• Wild Mushroom Escabeche Toast
  Chanterelle Aioli, Lemon Puree
  10.
• Pork Belly Biscuits (2)
  Maple Glaze, Chipotle Aioli, Pickled Onion
  12.
• Tsar Nicoulai Caviar
  French Onion Dip, Hash Browns
  40.

First Course

Choice of

• Russian River Organics Gem Lettuce
  Preserved Lemon, Radish, Puffed Quinoa, Goddess Dressing
  20.
• Bigeye Tuna Crudo
  Local Mandarin Orange, Fennel, Kewpie, Quicos Crunch
  30.
• Roasted Wild Mushrooms
  Pickled Quince, Delicata Squash, Egg Yolk, Umami Broth
  26.
• Spinach Linguine
  Manila Clams, Hobbs’ Bacon, Crème Fraiche, Garlic Bread Crumbs
  28.
• Carlton Pork Country Pate
  Sicilian Pistachio, Pickled Autumn Frost Squash, Rye Toast
  26.
• Farmer Dave’s Mixed Greens
  persimmon, feta, wild pecan, balsamic vinaigrette
  18.

Main Course

Choice of

• Mary’s Turkey Roulade
  Confit Leg Rillette, Leek & Bellwether Carmody Bread Pudding, Cranberry, Black Truffle Gravy
  46.
• Sweet Potato Agnolotti
  Chanterelle Mushroom, Black Garlic, Pecorino, Calabrian Hot Pepper
  38.
• Grilled Ora King Salmon
  Autumn Frost Squash, Preston Broccoli, Mountain Rose Apple, Mustard Sauce
  58.
• Cabernet Braised Lamb Shoulder Stew
  Hobbs’ Bacon, Turnip, Brussels Sprouts, Pearl Onion, Marble Potato, Horseradish Gremolata,
  62.
• Painted Hills Bistro Filet
  Potato Pave, Caramelized Fennel, Delicata Squash, Hollandaise Sauce
  65.

Dessert

Choice of

• Chai Spiced Profiterole
  autumn frost squash, vanilla bean and honey creme anglaise, candied pepitas
  15.
• Pumpkin Cheesecake
  Gingersnap Crust, whipped creme fraiche, Brandy Caramel, Candied Pecans
  15.
• Chocolate Peanut Butter Bar
  Dark Chocolate Marquis, Peanut Butter Mousse, Chocolate Praline Sauce
  15.