EARLY SPRING 2017

 

LITE FARE

LIVING LETTUCE SALAD

Beet, Almond, Cured Egg, Honey Vinaigrette  13 

SPRING SALAD

Bloomsdale Spinach, Radish, Fennel, Grapefruit, Bleu Cheese Dressing  11 

Mushroom Bisque

Foraged and Cultured Mushrooms, Herbs, Eureka Lemon  14 

SEAFOOD CÓCKTEL

Prawns, Dungeness Crab, Fish, Mussels, Octopus, Cashews, Radish, Chili-Citrus Dressing  16 

"Curds and Whey"

Carnaroli Risotto Arancini, Whey Béchamel, Preserved Lemon, Watercress  12 

FIRE ROASTED OCTOPUS

Carrot, Calabrian Chili, Kumquat  17 

CHEESE AND CHARCUTERIE

An Array of House & Artisan Meats, Cheeses, House Pickles & Preserves  21 

 

PRIMARY FARE

Passmore Steelhead

New Potatoes, Salsa Verde, Chard, Hollandaise  28

LLano Seco Pork

Tagliatelle, Leeks, Fava Greens, Sichuan Pepper, Farm Egg  26 

Filet Mignon

Farro, Foraged Mushroom, Green Garlic, Sunchoke  33 

emigh lamb

Polenta, Kohlrabi, Chermoula  29 

 

FINALE

A CHEF'S MEMORY

Banana Bread Pudding, Peanut Butter Gelato, Kiwi Jelly, Peanut Brittle  13 

"Spring Smores"

Lemon Verbena Marshmallow, Burnt Cream Gelato, Graham Gremolata, Chocolate Ganache  12

"Carrot Cake"

Carrot Cake, Carrots, Cream Cheese, Walnut  13