All Menus are Custom Written and Utilize Seasonal, Sustainable and Local Products Whenever Possible

PASSED SMALL BITES

Crisp Esplette Pepper Scented Lamb Breast with Wild Ramp Top Pistou and Honey Fennel Marmalade

Smoked Berkshire Pork Belly with Heirloom Pumpkin Mole, Toasted Pepitas, Cocoa Nibs and Pickled Pearl Onions

Confit of Monterey Abalone with Parsley Root Puree, Dried Capers and Pomelo Cells

"Jelly Donut" - Savory Bite Sized Black Truffle and Porcini Jam Filled Brioche Donut

Grilled Geoduck Clam with Daiginjo Sake and Dashi Sabayon, Homshimeiji Mushrooms and Red Perilla Shoots

"S'mores" - Torchon of Moulard Duck Foie Gras atop Black Pepper Graham Cracker with Spiced Mexican Chocolate Gananche and Bruleed Citrus Scented Marshmallow

House Corned Veal Tongue with Asian Pear Mostarda, Shaved Cornichons and Toasted Caraway Tuille

Bailey Hazen Blue Cheese Popover with Sweet Pepper Tapanade, Petite Herbs and Pickled Mustard Seeds


MULTI COURSE DINNER MENUS

Dinner One

Braised Fennel and Roccola Salad with Celery, Toasted Pine Nuts and Basil Vinaigrette

Spaghettina all'Arrabbiata with Sauteed Crayfish Tails, Local Manila Clams and Dungeness Crab with Baby Herbs

Seared Dayboat Scallops with Whipped Celery Root, Sacramento Delta Asparagus and Crisp Pancetta

Grilled Veal Chop with Braised Tuscan Kale, Truffled Risotto, Glazed Golden Beets and Porcini Demi-Glace

Warm Panettone Bread Pudding with Pistachio Gelato, Aged Balsamic Reduction and Whipped Sea Salt Cream

Dinner Two

Salad of Grilled Crimson Watermelon and Baby Arugula, Cured Cucumbers, Feta and Candied Pecans

Seared Pacific Albacore with Sweet Corn Veloute, Toasted Corn Kernels, Piquillo Peppers and Baby Herb Salad

House Made Pea and Smoked Chevre Agnolotti with Sauteed Beech Mushrooms, Pea Shoots and Mushroom Brodo

Grilled Escolar with Black Truffle Infused Pain Perdue, Baby Carrots, Broccolini and Citrus Nage

Roasted Fig and Gingerbead Cake with Malted Vanilla Ice Cream and Lemon Infused Caramel Sauce