| Dark Chocolate And Citrus Marquise |
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| Pear Clafoutis |
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With port gelee and cashew praline. |
| Pistachio Cake |
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With citrus gelee, vanilla ice cream, and pistachio creme. |
| Trio Of Massimos Gelato |
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| Chefs Tasting Menu |
$95.00 |
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| Chanterelle Mushroom Soup |
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With creme fraiche and cashews. |
| Dungeness Crab Timbale |
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With mache salad. |
| Roast Branzino |
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With celery root puree and kale. |
| Meyer Lemon Granita |
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| Rack Of Lamb |
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With mushrooms and roasted squash. |
| Almond Cake |
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With compressed apple and black pepper chantilly. |
| Vegetarian Tasting Menu |
$95.00 |
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| Chanterelle Mushroom Soup |
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With creme fraiche and cashews. |
| Gratin Of Beluga Lentils And Brassicas |
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| Arugula And Citrus Salad |
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With sherry-honey vinaigrette. |
| Meyer Lemon Granita |
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| Wild Mushroom Risotto |
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With roasted root vegetables and spinach. |
| Black Arkansas Apple Tart |
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| Three Course Prix Fixe |
$65.00 |
First or second course, entree and sweet taste. |
| Four Sourse Prix Fixe |
$75.00 |
First course, second course, entree and sweet taste. |
| Chanterelle Mushroom Soup |
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With creme fraiche and cashews. |
| Creamy Duck Pate |
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With smoked duck rillettes and various preparations of quince. |
| Broccoli Romanesco Salad |
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With nueskes bacon and pine nuts. |
| East Coast Scallop On Soft Scrambled Scallops |
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With caramelized scallop jus. |
| Smoked Arctic Char |
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With baby artichokes, arugula and pomegranite. |
| Roasted Kabocha Squash Soup |
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With vadouvan pesto. |
| Butter Lettuce Salad |
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With persimmons and humbolt fog cheese. |
| Roasted Golden Beets |
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With apple and truffle. |
| Beelers Heirloom Pork Loin |
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With roasted brussels sprouts, carnival squash hash and caramelized shallot jus. |
| Old School Veal |
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Shallots, fingerling potatoes and roasted apple. |
| Stretched Quail |
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With golden raisin jus, baby carrots, spinach and lyonnaise potatoes. |
| Pan Roasted Hanger Steak |
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With sunchoke stuffed potato, wild mushroom ragout and chard. |
| Duo Of Liberty Duck |
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Confit and chestnut crepinette, french green lentils, black garlic jus and roasted cauliflower. |
| Herb Parisienne Gnocchi |
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With braised fennel, alliums and mushrooms. |
| Dark Chocolate And Citrus Marquise |
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| Pear Clafoutis |
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With port gelee and cashew praline. |
| Pistachio Cake |
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With citrus gelee, vanilla ice cream, and pistachio creme. |
| Trio Of Massimos Gelato |
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| Selection Of Artisan Cheeses |
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| Weekly Special - 3 Courses |
$45.00 |
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| Blood Orange Shaved Fennel Salad |
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With citrus goat cheese. |
| Spiced Rubbed Chicken |
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With warm grains, broccolini, fennel, and tarragon jus. |
| Blood Orange Of Creme Brulee |
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| Artisan Cheese Selections |
$20.00 - $30.00 |
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| Cave-Aged Gruyere |
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| Raw Cow Milk |
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| Hudson Red |
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| Raw Jersey Cow |
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| Jersey Girl |
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| Raw Cow Milk |
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| Le Pommier Camembert |
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| Pasteurized Jersey Cow |
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| Rio Santiam |
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| Raw Goat Milk |
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| Shaker Blue |
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| Sheep Milk |
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| Las Flores |
$10.00 |
Our more traditional coffee tastes great black or with cream and sugar cocoa and almonds in the dry aroma. Meyer lemon acidity suffuses into a well balanced cup. Hints of clove in the finish. |
| Dominion Yirgacheffe |
$10.00 |
This is a modern style roast. Bright fruit notes best taken black or with sugar aromas of dried orange and nasturtium. Opening notes of almondine, orange and black cherry. Creamy butter in the finish |
| Sunol Decaf |
$10.00 |
In blind tastings, this decaf holds its own against its high-octane brethren. Tastes great black or with cream and sugar dark chocolate and apricot in the aroma. A nectarine and cherrylike acidity ba |
| White Peony Longevity Brows |
$8.00 |
White tea. |
| Immortal Peach Hand Tied Jasmine |
$8.00 |
Green tea. |
| White Dragon Jasmine Pearls |
$8.00 |
Green tea. |
| Yellow Gold |
$8.00 |
Oolong tea. |
| Charcoal Roasted Tung Ting |
$8.00 |
Oolong tea. |
| Lychee Red |
$8.00 |
Black tea. |
| Yunan Gold |
$8.00 |
Black tea. |
| Golden Cube |
$8.00 |
Pu-erh tea. |
| Chamomile |
$8.00 |
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| Chrysanthemum |
$8.00 |
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