Farms and waters


Salad

  fried oyster ceasar


Soup

roasted cauliflower smoked cheddar chard stalks, beet


Fish

corn flour and jalapeño bass

butter beans ham leeks lemon, buttery pearl onion flame raison and broccoli


Dessert 

toffee fig pudding  rum butter and pecans


 

Sonoma forage

TOAST
trumpet mushroom and smoked bacon with fresh ricotta cheese,
garlic confit and fig jam


SCALLOPS
seared diver scollops, english pea puree, purslane and nasturtium
with chive oil, candied shallot and lemon preserve

SALMON
house smoke wild salmon corn flour pancake, harissa and marshal
farms whipped honey creme

LAMB
sea salt and herb brine lamb rack, fava beans, rainbow carrots and
asparagus japanese sweet potato gratin crisp with vella dry jack with
spring onion jus

DESSERT
Maple buttermilk waffles
grilled peaches and whiskey caramel vanilla bean gelato


A STARRY NIGHT

SMOKED LOBSTER
creamy smoked lobster tartar with american sturgeon caviar pickled
shallot, chive, oil blood orange gastrique and potato crisp

SALAD AND TART
mache, red pear, chevre, almond basil frangipane ,bacon grain
mustart vinaigrette

DUCK AND PUDDING
sonoma duck breast ,leek ,parsnip brioche pudding, elderbery syrup

BEEF LOIN
sous vide beef loin, cippolini onion, buttered roots, chantarelles,
black truffle demi

CAMP FIRE MOUSSE
whiskey raspberry couli and italian merangue.

Summertime 2017

Grilled Octopus
purple Peruvian potato salad salmon roe mizuna spring onion vin creme fraich pardon peppers roasted heirloom tomatoes

Butter lettuce
Lobster and pea Louis ,radish ,dill dessing green zebra tomato shallot tempura

Smoked pork tenderloin
Goat milk buckwheat Spatzel greens peach bourbon grain mustard

Old fashioned
 Nutmeg and cinnamon Donuts lemon cream, white chocolate

Root Down

LOCAL CRAB
Crab shaved fennel, cara cara oranges, beets, pepito seeds  caramel apple vinaigrette
water cress, ricotta salata

SOUS VIDE PORK LOIN
 buttered root vegetables brussel sprouts 
foraged mushroom demi

DESSERT
blackberry port cobbles whipped creme fraiche candied persimmon chocolate


WINTER

Scallops
sweet pepper jam, arugala almond pesto and sunchoke puree


Beets
Beet, Chevre and Zucchini Layers
with endive cress and hazelnuts, sweet sherry vanilla bean
vinaigrette

 Brined Roast Meyer Lemon Chicken
with bacon roasmay and chantarelle hash ,
creamed leek greens,pea shoots

DESSERT
Apple and brandy browm butter tart whipped mascarpone.

Sonoma Spring 2017

Crispy Scallop wonton with black truffle  herbs


Mussels
German butterballs, leeks, saffron cream, beets

Chive oil
Salad
Palm heart, cucumber, avocado, toasted pine nuts, radish, chioga beet, shaved fennel
Dill dressing

Sous vide lamb Loin
Ricotta polenta pave, English peas pesto, snap peas, snow peas, pea tendrils and shoots leek and green garlic, morel mushrooms roasted red grapefruit and meyer lemon


Strawberry
Mocha chocolate hazelnut buttercream cake Warm chocolate ganache 

Edible Spring

Lobster salad

little gem lettuce, pickled shallot and fennel tops spring onion confit preserved lemon 

Toasted Focaccia

burrata charred asparagus pecorino pea puree lemon oil white balsamic grapefruit redux


 Duck
Sherry leek and thyme Braised duck legs barley risotto fava radish and roasted sun chokes 

Lemon cream parfait

whipped crème fraich maple strawberries white chocolate almond lace

The Winter Forage

King crab
Coconut fennel broth salmon roe chioga beet potato kaffir lime vin

Crispy artichoke

chicories dates ruby grapefruit vin chevre 

Arctic char
Butternut squash puree Brussels bacon cipollini onion black trumpet butter apple gastrique

Chocolate hazel nut mocha cream cake warm white chocolate ganache  


 

CROSTINI
Poached pear ,prosciutti, young manchego, rocket pesto

SCALLOPS
Smoked scallop with gravenstein apple and celery root salad Vanilla
bean vinaigrette

DUCK
Five-spice Sonoma duck breast Plum marmalade, ginger-scallion
blini, and pea shoots

BEEF LOIN
Beef loin with parsnip puree garlic confit rapini and roasted baby
carrots lemon thyme butter

DESSERT
Lemon pudding Cakes 
whipped vanilla bean creme fraiche and blackberry port couli 
or
Chocolate salted caramel tarts

or

butterscotch pot de creme with
whip cream and coco or smores top


French kiss


Soup
French onion soup gruyere crostin


ENDIVE
date apple salad with sherry reduction and chevre and toasted
hazelnuts

COQ AU VIN
local bacon seasonal mushrooms chipollinis fresh egg
noodles braised chard

DESSERT
Crème brulee and brandied cherries, candied orange peels

Summertime Menu 2016

Chopped Egg

whipped tarragon Dijon yoke pickled torpedo crème fraich caviar on rye toast

Tomato Radish Salad

with Brie toast lardons sprouts and blue cheese dressing

 Arctic Char

lemon dill hollandaise spring onion and garlic pancake salmon roe greens

Cherries, Banana and Chocolate

mousse 

whipped cream with peanut butter kiss cookie 

THE FALL HARVEST TABLE

DUCK PORT RILLETTES
on toast with red onion jam and frissee

PUMPKIN AND RICOTTA RAVIOLI
with smoked ham hock and port reduction, sage butter
Shaved pecorino


SALAD
Dates apples butter lettuce endive chevre ,bacon and roasted
shallot vin

HALIBUT
Seared Halibut carrot puree, Brussels, leeks great northerns and
preserved lemon

CHOCOLATE FRANGI TART
with frangipane, poached pear and whipped crème fraiche

Sprung


little gems
CAPER OIL CURED OLIVE CAESAR SHAVED CHIOGA BEET, POACHED
QUAIL EGG ,PARSLEY MANCHEGO KRISPIES

MUSSELS
LITTLE CREAMERS, LEEKS, PEA SHOOTS, SMOKED MUSSELS,
COCONUT LEMONGRASS, KAFFIR LIME, JAPANESE EGGPLANT

CRAB CAKE
CELERY ROOT & LEAVES, LARDONS, CITRUS MARMALADE, DILL
CREAM SALMON ROE

STOUT BRISKET,
PORCINIS ,BARLEY ,ASPARAGUS ,PEAS & SPRING ONION CONFIT


DESSERT
PEACH VANILLA BEAN SPICE CAKES
WITH WHIPPED CRÈME FRAICH AND MAPLE PECAN BRITTLE

SUMMER OF LOVE

Crostini trio
Rocket pesto grilled peaches farmers cheese truffle honey

Smoked bacon tomato jam and taleggio basil

Chioga beat trumpet mushroom shaved gouda 


Poached Prawns salad
Green Garlic and butter poached prawns
Watermelon corn pea and radish salad
feta mache chive oil sweet sherry vinaigretteT 

Smoked Pork Loin,
fennel, sausage, confit yukon creamers shallots 
sun golds squash purple basil butter

Panna Cotta and Figs
yogurt buttermilk figs honey

Berries Salmon Sola Bee

AHI
Ahi, white nectarine, jalapeño sesame yuzu coconut vin, macadamia
nut crumbles on shiso

BLUEBERRY SALAD
Blueberries
feta, little gems, mint, marcona almonds,
citrus vinaigrette

STEELHEAD
Cedar plank steelhead salmon, potato rosti
romano and wax beans, sungold tomatoes castel vetrano olives,
taragon and purple basil butter

DESSERT
Summer melon with
whipped sola bee honey, mascarpone , honey comb and lavender short bread

Sonoma collective harvest


CHILLED CORN SOUP
crème fraich seared scallop pardon pepper green garlic salsa Verde

TROUT
Roasted cauliflower crispy trout creamed wheat berries shitake
mushrooms hazelnuts, cherries & quinoa greens

DUCK
Fennel rhubarb gratin vella dry jack smoked Sonoma duck breast
pickled shallot ,watermelon radish and wild strawberry

SANDOZ
Coffee ice cream whipped caramel mascarpone chocolate ganache
ladyfinger



  Sonoma Inspired

Fall farm

Salad

Seared pear, point Reyes blue, butter lettuce, apple vinaigrette,
Pork belly, frissee


Trout
Smoked trout rillettes, marble rye toast, port flame raisons
pickled shallot


Cassoulet
Duck or rabbit cassoulet


Dessert
Pumpkin five-spice cake whipped crème fraich candied orange
peel white chocolate