Spring Menu

(includes artisan bread and herb butter and a seasonal side salad)

 Appetizers

Hog Island Kumamoto Oyster Trio with Preserved Lemon Mignonette

Wild Black Trumpet Chantrelles On Bay Nut Blinis with Redwood Sorrel Oil

Hand Made Empanadas With Freestone Ranch Sirloin and New Light Farm Potatoes

Spring Pea Soup, Asiago and Da Vero Meyer Lemon Olive Oil

Duck Confit Mini Tacos with Blood Orange Salsa, Arugula and Feta

Pizzetas with Arugula, Trumpet Mushrooms and Balasamic Reduction

Lavender Crusted Baked Chevre on a Bed of Red H Farm Greens with Spiced Almonds and Shaved Fennel

Freestone Ranch Meat Riccota and Sage Stuffed Meatballs

Grilled Asparagus with Romesco sauce and Apple Balsamic reduction with Caramelized Almonds

Truffled Polenta Fries wrapped in Proscuitto with Balsamic Reduction Glazed Arugula

Burrata with Fresh Flat Bread, Blood Orange and Lavender Oil

Seared Black Sesame Encrusted Tuna on Red Rice Crisps with Shaved Apple, Micro greens and Roasted Gypsy Peppers

Seared Prawns with Toasted Almond Slivers, Caramelized Onion and Parsley Pistou

Avocado Burrata and Golden Beet Napoleans with Citrus Gastrique

Endive Boats with  Smoked Local Salmon and Dill Creme

French Tarte with Fresh Herbs, Mushrooms and Chevre and Arugula Side Salad

Seared Sea Scallops with Candied Endive and Salmon Roe

Dinner– Entrée

Chicken (local organic)

Pan Fried Truffled River Dog Chicken Breasts with Root Mash and Roasted Golden Beets and Caramelized Walnuts

Chicken Al Mattone with Lemon and Garlic Served with Wild Mushroom Barley and New Zealand Spinach with Thyme

Chicken Supreme, Tarrogon Brioche Pudding, with Roasted Garlic Baby Greens.

Moroccan Chicken Pastilla Filo Pastry with Fresh Herb Cous Cous and Seared Squash

Chicken Breasts Provencal with Capers and Roasted Red Peppers, Baked Polenta and Sauteed Pole Bean

Brined and Roasted Lemon Chicken with Herbs De Provence, Roasted Beets with Tangerine, Mashed Potatoes with Pt Reyes Blue

Stuffed Chicken Thighs with Wild Mushrooms, Asiago, and Herbs, Pearl Barley RIssoto with Asparagus and Pecorino

Brined and Roasted Lemon Heirloom Chicken with Parsley Pistou, Pine Nut Pilaf and Brocolli Puree in Kabocha Squash.

Muscovy Duck Breast in Zinfandel with Blood Orange Fennel Salad and Parmesan Polenta

Crispy Duck Leg, Golden Beet Roulades and Grilled Pole Beans

Fish (sustainable local wild)

Traditional Paella with Local Shrimp, Mussels, Clams, Cod and Chorizo  Served with Lemon Aioli, and Braised Rainbow Chard

Pistachio and Pine Nut Crusted Halibut, Snap Peas and Quinoa Tabouli

Poached Black Cod with Sesame Bagna Cauda and Lacinato Kale, Served with Forbidden Rice Rissoto

Local Ling Cod with Gravenstein Apple Mustard Reduction Sauce, Seared Endive and Herbed Orzo Salad

Day Boat Scallops with Orange Chermoula Sauce, Moroccan Cous Cous and Preserved Lemon New Light Farms Pole Beans

Local Salmon and Pink Lady Apple Mustard Reduction Sauce, Seared Endive and Herbed Orzo Salad

Wild Salmon Poached in Lemongrass Stock with Scallion Potato Pancakes and Braised Greens

Cedar Plank Corvina with Grilled Veggies, Fresh Herb Orzo

Banana Leaf wrapped Corvina with Coconut Rice and Kubocha Squash Drizzled with Lime

Pork (local heritage organic)

Pork Tenderloin with Caramelized Elderberry and Sweet Spices, Roasted New Potatoes and Seared Radichio

Milk Braised Local Pork Loin with Hazelnuts, Cracked Pepper, Fennel Gratin, and Sucreme de Berry Squash Rissoto

Bourbon Glazed Spare Ribs with Asparagus Pomegranate Salad and Creamy Polenta

Brine Cured Local Pork Chops with Gravenstein Apple Mint Chutney, Orzo with Wild Chantrelles, and Roasted Root Veggie Hash

Bacon Wrapped Pork Tenderloin, Root Vegetable Mash, Mustards with Orange Reduction

Grilled Pork Chops Mustard Tarragon Jus, Potato Gaufrette, Greens with Roasted Garlic

Beef (organic local grassfed)

Wine Country Beef Kebabs with feta stuffed quick bread and Flash Fried Young Spinach

Beef Shoulder Braised in Guiness with Dried Cherries and Sweet Potatoes, White Bean Puree and

Brussel Sprouts with Almond Shavings

Grilled Flank Steak, Isreali Cous Cous with Apple, Chicory, Pistachios, and Grilled Portabella with Shallots and Thyme

Beef Brisket with Baby Carrots and Baby Onions, Squash Risotto and Braised Rainbow Chard

Braised Beef Short Ribs with Gremolata and Roasted Golden Beets with Blood Orange, Mashed Potatoes with Pt Reyes Blue

Grilled Beef Tenderloin Medalions with Butternut Squash Puree and Lemon Broccoli

Rib Eye Steak with Marrow and Shallots with Fresh Thyme, Quinoa and Wilted Wild Cress

Mixed Peppercorn-Crusted Beef Sirloin with Red Onion Jam, Potatoes Gaufrette and Cream of Spinach

Hangar Steak with Rosemary Butter and Au Jus, Pine Nut Rice Pilaf, Brocollini with Gremolata.

 Lamb (organic local grassfed)

Braised Cabernet Lamb Shoulder Herbed Faro and Mustard Greens with Shaved Parmesan

Pt Reyes Lamb Kebab with Mint Pesto, Braised Leek Pilaf, Grilled Squash Salad

Lamb Braised with Sun Dried Tomatoes and Heirloom Garlic with Wild Rice Pilaf and Shaved Fennel

Lamb Shank with Walnuts and Pomegranate Roasted Golden Beets and  Lavender Heirloom Purple Potatoes

Shoulder of Lamb with Safron and Pistachios with Roasted Root Vegetables and Braised Rainbow Chard

Dessert

Chocolate Brandied Mousse with Caramelized Pecans

Lemon Tartes with Wild Huckleberries and Creme

Apple Tart Tatin with Strauss Vanilla Creme

Chocolate Cake with Molten Rasberry Chocolate Sauce

Poppy Orange Cake with Orange Blossom Cream

Walnut Cake with Salted Caramel Gelato and Vanilla Bean Creme

Panna Cota with Lavender Cream

Crepes with Chocolate Sauce and Cabernet Poached Pears

Bourbon Glazed Bread Pudding with Candied Walnuts and Fresh Vanilla Bean Whipped Cream

Triple Chocolate Brownie with Sea Salt Caramel and Vanilla Ice Cream

Cardamon Cake with Poached Rose Pears and Crème Chantilly

Ricotta Fritters with Wild Elderberry Sauce and Chocolate Crumble