| Honey Parfait |
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Citrus, honey comb, speculous, hibiscus reduction |
| Warm Chocolate Bread Pudding |
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Strawberry ice cream, cocoa papper, chocolate sauce, chocolate streusel |
| Tasting of Artisan Cheese |
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| Shaved Goose Liver |
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Pickled rhubarb, sicilian pistachio, green apple gelee |
| Heirloom Cauliflower Ceviche |
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Charred jalapeno sauce, cilantro |
| Nantes Carrot Sformato |
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Sweet pea-goat cheese fondue, petite garden vegetables |
| Simple Garden Greens |
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Oil, vinegar, blossoms, herbs |
| Shigoku Oysters |
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Cucumber, basil seeds, balsamic, wild herbs |
| Moroccan Carrot Soup |
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Creme fraiche, mint, lime |
| Maine Diver Scallops |
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Smoked bacon, fava beans, grain mustard, beurre blanc |
| Tuna Tartare |
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Oil cured black olive, bronze fennel rice beans |
| Pacific Oysters |
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Leche de tigre, avocado, pickled onion |
| House-Cured Goose Prosciutto |
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Wild huckleberries, acorn bread creme fraiche, arugula |
| Pickled Baby Beet Salad |
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Spicy garden greens, grilled crouton, beemster goat gouda fondue |
| Simple Green Salad |
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A selection of leaves and blossoms from our garden with oil and vinegar |
| Roasted Sea Scallops |
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Spring garden vegetables, wild herbs, shellfish nage |
| Lone Mountain Ranch Wagyu Steak |
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Heirloom marble potatoes, whole roasted sweet onion, tarragon |
| Slow Braised Berkshire Pork Cheeks |
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Mangalista ham, fava bean puree, spring onion |
| Harissa Grilled Eggplant |
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Fresh garbanzo-meyer lemon relish, parsley, greek yogurt |
| Jidori Chicken |
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Spring pea-asparagus risotto, parmesan, morel mushroom pan jus |
| Wagyu Burger |
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Smoked bacon, vermont white cheddar tomato, onion, garden lettuce |
| Pan Seared Halibut |
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Pickled grapes, maitake mushrooms |
| Miso Marinated Lamb Loin |
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Spring peas, fresh wasabi, tamari pickled peanuts |
| Roasted Wagyu New York |
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Exotic peppercorns, crispy wild mushrooms, spring onion |
| Summer White Truffle Gnocchi |
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Swiss chard fondue, spicy greens, morel mushrooms |
| Classic Roasted Jidori Chicken Breast |
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Truffle potato puree, chicken pan jus, local asparagus |
| Roe |
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A tasting of rare and indigenous caviars |
| Red Abalone In Two Parts |
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Pressed in smoked kelp - locally roaged seaweeds doree- dried tomato, brown butter, basil |
| Big Sur Chanterelles |
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Roasted, pickled, dried |
| Wild Herbs and Blossoms |
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Ancient ohlone dressing |
| Rose Geranium Roasted Quail |
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Heirloom carrot, ras el hanout |
| Wild Boar Tenderloin |
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Three perparations of bay laurel |
| Big Sur Camembert |
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Hay smoldered onion, cauliflower mushroom, pumpkin |
| Eichorn Meyer Lemon |
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| Camp Fire |
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Oak smoked chocolate cremeux |
