Served Dinner
(sample menu) |
First Course | |
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Three Preparations of Beets Golden Beet Chip with California Osetra and Housemade Crème Fraiche Raw Beet and Apple Slaw, Fennel Pollen Dusted Dayboat Scallop Roasted Coke Farms Baby Beets, Cress, Bernard Citrus, Shallot | ||||
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Second Course | |
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Local Porcini Mushroom and Madeira Soup Parmigiano Reggiano Flan, Caramelized Cipollinis, Chervil | ||||
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Third Course | |
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Chestnut and Mascarpone Ravioli, Duck Confit, Baby Cavelo Nero, House Pickled Cherry Reduction, Almond Oil | ||||
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Fourth Course | |
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Marin Sun Farms Top Sirloin, Bordelaise Sauce, Mariquita Celeriac and Black Truffle Gratin, Baby Red Chard | ||||
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Chocolate Bon Bon Tasting | |
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Valrhona's 40% "Jivara" Milk Chocolate With Local Samovar's Chai Tea Infusion Valrhona's 70% "Guanaja" Blend With Peet's Sumatra Coffee Valrhona's 33% "Ivoire" White Chocolate With Sicilian Pistachio | ||||
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Cheese Plate | |
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Cowgirl Creamery Red Hawk Farmstead Point Reyes Blue Cypress Grove Humboldt Fog Bravo Farms Silver Mountain Cheddar Dried Apricots June Taylor Quince Paste Caramelized Local Walnuts Housemade Flatbreads | ||||
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Served