Sample Dinner Menu
Classic French sensibilities and fresh, flavorful ingredients form the backbone of this quintessentially modern American menu. Chef Nancy Oakes assimilates the full range of ethnic influences that comprise this country's contemporary cuisine. Asian, Mediterranean, and Latin influences can all be found. Portions are generous and the presentation always artful.
STARTERS
AHI TUNA ITO-ZUKURI
Ribbon-Cut Ahi Tuna
Napa Cabbage Maki with White Sesame Dressing
Avocado Aioli, Coriander Hodo Soy Tofu
Taro Root Crisps 18
WAGYU BEEF CARPACCIO & MUSHROOM FRITTO MISTO
Crispy White Beech, Nebrodini & Yellow Foot Chanterelle Mushrooms
Walnut Spruce Aioli & Rosemary Oil 16.
SPRING FAVA BEAN SOUP & BELLWETHER RICOTTA
Parmesan Amaranth Grissini
Speck Prosciutto, Preserved Lemon & Wood Sorrel 14.75
SEA SCALLOPS
Papas Pimenton with Olive Oil & Aioli
Toasted Almond & Fra Mani Chorizo 18.25
LOBSTER RAVIOLI AL NERO
Sepia Ink Pasta, Spicy Calabrian Sausage
Buratta, First of the Season Fava Beans & Mint 18
SMOKED VEAL SWEETHEART SWEETBREADS
Crispy Brussels Sprouts & Brussels “Kraut” Hash
Toasted Rye Berries & Pickled Mustard Seed
Caraway Soured Cream, Jus 17
ROASTED SECKLE PEAR & BAYLEY HAZEN BLUE SALAD
Toasted Walnuts, Asian Pears with Citron
Castelfranco, Field Greens & Lettuces 14.25
WINTER CITRUS & ROASTED BEETS
Oro Blanco Grapefruit & Blood Oranges
Red Formanova & Chiogga Beets with Citrus Vinaigrette
Piedmontese Hazelnuts, Redwood Hill Feta & Olio Verde 14.25
BUFFALO MOZZARELLA
Winter Chicory “Chopped” Salad, Pecorino & Toasted Pine Nuts
Castelvetrano Olives with Lemon & Chili Flake, Capezzana Olive Oil 14.25
DUNGENESS CRAB SALAD*
Local & Hand Picked
Pickled Celery Root Remoulade
Laudemio Olive Oil 18.75
MAINS
CALIFORNIA SWORDFISH
GRILLED with CORIANDER, CHILI FLAKE, MEYER LEMON & THYME
Moro Blood Orange Venere Risotto & Ember Roasted Fennel Puree
Baby Tardivo, Fennel & Our Pancetta 29
KING SALMON
PAN SEARED with GARLIC & THYME
A “Risotto” of White Cauliflower, Celery Root & Potato
Black Trumpet Mushrooms, Smoked Butter & Butter Poached Salsify 28
PACIFIC SEA BASS
A LA PLANCHA
Nettle & Fines Herbes Crushed Potatoes
Roasted Rapini, Sunchokes & Black Beldi Olives
Meyer Lemon Beurre Blanc 34
EDEN VALLEY BERKSHIRE (KUROBUTA) PORK PRIME RIB CHOP
WOOD OVEN ROASTED
Wild Boar Bolognese with Rosemary & Chocolate
Semolina Gnocchetti & Truffled Pecorino, Broccoli Di Cicco
Crushed Walnuts, Laudemio Olive Oil, Roasted Pork Jus 37
WOLFE RANCH “KING” QUAIL
MARSALA GLAZED BREAST
PANCETTA DRESSED LEGS
Anson Mills Polenta, Teleme Cheese & La Quercia Prosciutto
Fried Red Lollipop Kales & Soft White Carrot
Pine Nuts, Saba & Quail Jus 29.50
CALIFORNIA LAMB T-BONE
WOOD OVEN ROASTED, SERVED OFF THE BONE
Grilled Green Garlic Lamb Sausage
Olive Oil Roasted Corona Shell Beans, Crosnes & Green Garlic
Erbette Chard with Colatura & Roasted Lamb Jus 37
ANGUS FILET MIGNON
WOOD OVEN ROASTED, UMEBOSHI BUTTER
Crispy Hen of the Woods Mushrooms & Roasted Shishito Peppers
Pearl Onions & Marble Potatoes with Japanese Horseradish
Ruby Mustard with Sesame Vinaigrette, Shoyu Sherry Beef Jus 45
This Menu last was updated 2/25/2013
All menu items & prices are subject to change with out notice.
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