Tasting Menus

"Winter to Spring"

Warm California Asparagus
Hedgehog Mushrooms, 63°C Egg, Tarragon, Banyuls Vinegar
Roederer Estate Brut, Anderson Valley

Crispy Trotter Cake
Beluga Lentils, Raisins, Ver Jus, Sauce Gribiche
Kellar Estate 2004 La Cruz Vineyard Chardonnay, Sonoma Coast

Northern Halibut
Garden Asparagus, Spring Onion, Gnocchi Nero, Carrot Jus
Demuth 2003 Pinot Noir, Anderson Valley

California Squab
Himalayan Red Rice, Estate Turnips, Dried Cherries, Hibiscus
Duchamp 2001 "Cuvee Trouvée" Syrah, Dry Creek Valley

28-Day, Dry-Aged "Montana Legend" Strip Loin
Salt-Roasted Fingerling Potatoes, Kohlrabi Purée, "Confit" Pearl Onions, Braised Beef Cheek
B.R. Cohn 2001 Olive Hill Vineyard Cabernet Sauvignon, Sonoma Valley

Manchego
Spanish Sheep's Milk Cheese, House-Made Quince Paste, "Marshall Farms" Honey
Battaglini 2001 Twin Pines Vineyard Zinfandel, Russian River Valley

Warm Chocolate Soufflé
Valrhona Chocolate, Crème Anglaise
Alvear "Solera 1927" Pedro Ximenez, Montilla-Moriles

$84 or $134 with wine pairings

"Oceanic"

Crab Salad
Avocado, Fresh Hearts of Palm, Estate Blood Oranges, Jalapeño
Heidsieck & Co. Brut, Champagne

Seared Dayboat Scallop
Gathered Mushrooms, Salsify, "Ris de Veau", Truffle Sauce
Domaine Barat 2004 Chablis, Burgundy

East Coast Skate "Sous Vide"
Nettle Spaetzle, Pinot Noir Syrup, Artichokes, Lobster Brown Butter
Demuth 2003 Pinot Noir, Anderson Valley

Santa Cruz Black Cod
Miso Glaze, Bloomsdale Spinach, Braised Daikon, Shiso
Holdredge 2005 Pinot Noir, Russian River Valley

Carnaroli Rice Pudding
Coconut, Estate Oranges, Ginger Essential Ice Cream
Geyser Peak 2005 Late Harvest Sémillon, Dry Creek Valley

$65 or $105 with wine pairings

Tasting Menus are recommended for the entire table.

Create Your Own Tasting Menu
Four courses $54, each additional course add $12 (beef $5 supplemental).
Suggested wine pairing: four courses $34, each additional wine pairing add $8.

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