| Celery Root Soup |
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Grilled mushroom, chive oil |
| Fried Carlsbad Squash Blossoms |
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Ricotta and basil filling, white corn sauce, watercress |
| Burrata Cheese and Roasted Baby Beets |
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Petite arugula, tangerine, saba |
| Chilled Dungeness Crab - Club |
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Green goddess, crispy jamon, grilled bread, tomato confit, asian pear |
| Southland Coastal White Shrimp |
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Chickpea puree, cilantro, romesco sauce |
| Chilled Foie Gras Terrine |
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Toasted brioche, poached pear, pomegranate, frisee |
| Citrus and Honey Cured Yellowtail |
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Avocado mousse, jicama-radish salad, jalapeno jelly |
| Handmade Herbed Pappardelle |
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Braised short rib ragout, salsify, pepato cheese |
| Peterson Farms Organic Lettuces |
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Baby greens, persimmons, shaved fennel, cotija, sherry-shallot vinaigrette |
| Steamed Black Cod |
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Pancetta, green lentils, apple-herb salad, banyuls buerre blanc |
| Seared Diver Scallops |
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Squash puree, shaved brussel sprouts, almond brown butter |
| Braised Local Rockfish |
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Spicy tomato shellfish broth, peppers, potato confit, chervil aioli |
| Black Truffle Risotto |
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Black rice, farro, glazed baby carrots, parmesan |
| Shelton Farms Free Range Chicken |
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Sunchoke, leek and chanterelle ragout |
| Duck Confit |
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Black kale, garlic sausage, cranberry bean ragout, crispy herb crumbs |
| Niman Ranch Pork Tenderloin |
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Maitake mushrooms, guanciale, creamy polenta |
| Braised Lamb Shank |
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Toasted saffron pasta pearls, nicoise olives, rainbow chard, gremolata salad |
| Natural Certified Angus Ribeye |
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Garlic rapini, farro risotto, roasted shallot jus |
| Natural Certified Angus Filet Mignon |
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Potato mousseline, roasted cauliflower, blue cheese butter, bordelaise |
| Asparagus, Glazed Spring Onions & Farro Wheat |
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| Sauteed Broccoli Rabe |
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| Golden Potato Mousseline |
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| Aged Cheddar Mac-N-Cheese |
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| Warm Mango Rice Pudding |
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Served with fennel compote |
| Cookies-N-Ice Cream |
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Served with chocolate, vanilla and caramel ice cream, cookie crumble |
| Reinvented Struedel |
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Red wine poached pears, ice wine sabayon |
| Chocolate Guanduja Bavarois |
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Liquid anglaise center and tangerine sorbet |
| Seasonal Creme Brulee |
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Served with fresh berries |
| Almond Brown Butter Cake |
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Served with strawberry port sauce and toasted almond semifreddo |
| Warm Chocolate Chipotle Cake |
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Served with banana and caramel ice cream |
| Chef's Choice |
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Today's ice cream and sorbet flavors |
| From The Cheese Hive |
|
Selection of three: bellwether farms carmody, andante minuet, vella aged dry jack, three sisters serena, fiscalini bandage cheddar, crater lake bleu, winchester aged gouda with walnut bread, pluot co |
