STARTERS

AHI TUNA TARTARE

Sesame Rice Cracker, Jalapeno & Ginger, Avocado, Miso-Eggplant 17.50

CHAR RARE BUFFALO CARPACCIO

Beer Battered Oysters, Tasso Aioli, Wild Arugula 17.25

ROASTED CALAMARI STUFFED with SPICY THAI SHRIMP

Crispy Shallots, Eggplant, Button Mushrooms, Coconut Vermicelli, Toasted
Cashews 17.

LOCAL ENGLISH SOLE

Boneless with Herb Mousseline
Fresh Italian Butter Beans with Maine Lobster & Fresh Rock Shrimp,
"Bouillabaisse" Beurre Fondu 15.

MONTEREY RED ABALONE

Fried Green Tomato, Green Tomato Tartar Sauce, Sydney's Watercress 19.75

CORNMEAL CRUSTED SOFT SHELL CRAB

Baby Heirloom Tomatoes, Green Goddess Dressing, Smoked White Corn & Gypsy
Pepper Relish 15.

DAYBOAT SEA SCALLOPS

Pork Belly Glazed with Sherry, Sauce Romesco, Padron Peppers 17.

CRISPY VEAL SWEETBREADS

Slow Cooked Egg, Baby Artichoke & Lobster Mushrooms, Soubise, Natural Jus 16.

SEARED SONOMA FOIE GRAS

Toasted Spice Cake, Blossom Bluff Plums in Ginger Syrup 27.

BELLWETHER FARM RICOTTA & SPINACH RAVIOLI

Summer Truffles & Hazelnut Pesto 17.75

DUNGENESS CRAB SALAD

Avocado, Lemon, Fresh Summer Cucumbers, Extra Virgin Olive Oil 17.75

ORGANIC FIGS, ALMONDS & MAD RIVER GOAT CHEESE

Black Mission Figs, Arugula & Red Lettuces, Fig-Balsamic Jam Vinaigrette 12.50

WILD BOAR FARMS HEIRLOOM TOMATOES & THREE

MOZZARELLAS
Bubalus Bubalis Boccaccini, Buffala Mozzarella & Burrata, Basil, Mint, Extra
Virgin Olive Oil 15.50
ORGANIC LITTLE GEM LETTUCE
Fourme d''”Ambert Blue Cheese, Fresh Zante Currants, Conseilleur de la Cour
Pears, Candied Walnuts 14.

MAINS

WILD KING SALMON (WASHINGTON)

WOOD FIRE GRILLED
Herb Spaetzle with French Beans & Hearts of Palm
Lightly Grilled Artichokes with Salsa Verde, Lemon Beurre Fondu 36.

NORTHERN HALIBUT (ALASKA)

WILD CAUGHT & PAN ROASTED
Braised Lobster Mushrooms, White Shrimp Roasted with Butter & Garlic
Brentwood White Corn, Lobster Mushroom Nage 36.

CALIFORNIA WHITE SEA BASS (SAN DIEGO)

WILD CAUGHT & PAN ROASTED
Summer Squash & Saffron Risotto, Roasted Early Girl Tomato Stuffed with
Brandade
Sauce Vierge, Herb Beurre Fondu, Fennel Pollen & Alepo Pepper 36.

PEKIN DUCK (SONOMA)

SLOW ROASTED BREAST & CONFIT LEG
Italian Farro with King Trumpet Mushrooms & Broccoli Rabe
Champagne Grape Relish, Roasted Duck Jus 32.

BERKSHIRE PORK CHOP (IOWA)

WOOD OVEN ROASTED
Melted Sage & Butterball Potatoes, Mt. Shasta Chanterelle Mushrooms & Pancetta
Black Mission Figs with Huckleberries, Pinenuts & Chestnut Honey
Sauteed Spinach, Roasted Pork Jus 34.

CALIFORNIA LAMB T-BONE (DIXON)

WOOD OVEN ROASTED
STUFFED WITH OVEN DRIED TOMATOES, FETA & EGGPLANT
Fondant Fingerling Potatoes with Feta Cheese
Rosa Bianca Eggplant, Pistachio, Currant & Nicoise Olive Relish
Sauteed Erbette Chard with Lemon & Butter, Rosemary Lamb Jus 37.50

ANGUS FILET MIGNON (CA.)

WOOD OVEN ROASTED
Crisp Potato Galette with “French Onion Dip”
Caramelized Walla Walla Onion Beef Jus
Broccoli di Ciccio & Parisian Button Mushrooms in Garlic Cream 43.

$4 Split Plate Charge

Executive Chefs
Nancy Oakes & Pamela Mazzola
Chef de Cuisine Sous Chefs
Ravi Kapur Stephane Tonnelier & Freedom Rains
General Manager
Kathy King