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