DINNER - Fall 2007

It is our mission to serve you the highest quality regional food in season. Our produce & grains are organic; the meats are sustainably raised. In selecting ingredients for our menus, we look to partner with those committed to environmental and social responsibility. 

Printable Dinner Menu

STARTERS

SELECT PACIFIC RIM OYSTERS six on the half shell with Fuji apple-horseradish Navarro verjus mignonette or broiled with herbed bread crumbs and garlic butter . . . 15.

SESAME SEED ENCRUSTED KONA KAMPACHI seared rare, shiitake-sea palm salad, wasabi aioli, chile sea salt. . . 15.

WILD BOAR SAUSAGE BOLOGNESE FLATBREAD chanterelles, house made mozzarella,
oregano-chile flake gremolata . . . 13.*

WHITE CLAM GNOCCHI GRATIN Trumpet Royale mushroom duxelles . . . 14.

EVENING SOUP . . . price as quoted

WILTED SPINACH SALAD Liberty Farm duck confit, wild Mendocino huckleberry dressing, Cypress Grove Humboldt Fog chevre, duck cracklings . . . 14.

SEASONAL FIELD LETTUCES spiced hazelnuts, honey mustard vinaigrette . . . 8.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.

MAIN COURSES

WILD MUSHROOM RISOTTO roasted acorn squash, house made mozzarella, chard, toasted pine nuts, white truffle oil . . . 25.

CARAMELIZED DAY BOAT SCALLOPS pastis creamed spinach, Arpeggio’s alderwood smoked salmon caviar, duchess potatoes, frazzled onions. . . 35.

BLACK PEPPERCORN ENCRUSTED AHI seared rare, warm bacon-dry cured olive potato salad,
port reduction . . . 33.

ROASTED ROSIE ORGANIC CHICKEN tarragon tomato sauce, fromage blanc soft polenta . . . 27.

PAN SEARED LIBERTY FARM DUCK BREAST yam-wild rice and duck confit hash, balsamic fig demi-glace . . . 31.

VENISON MEDALLIONS porcini bread pudding, wild Mendocino huckleberry syrah sauce . . . 34.

GRILLED NIMAN RANCH STEAK potato-leek gratin, Point Reyes Farmstead blue cheese butter, cabernet sauce
Your choice: hanger steak . . . 32.
filet mignon . . . 39