Executive Chef Todd Kelly's award-winning menu features a creative
selection of appetizers and entrees accompanied by an award-winning
wine list. Pastry Chef Kathleen Kessler's desserts compliment and
complete the experience. The menu is updated seasonally based on
the availability of the freshest ingredients.

Appetizers

Maine Lobster Salad
Organic “Fried” Egg, Parsley
and Caviar Cream............................................ $14

Slow Roasted Tuna
Pickled Turnips, Daikon Sprouts
and 50 Year Balsamic Vinegar............................. $14

Blue Cheese Beignets
Spiced Honey Gastrique,
Tart Greens and Almond Tuile............................. $11

Veal Sweetbreads
Maitake Mushrooms, Lovage,
Baby Artichokes and Marsala Sauce...................... $16

Mâche Salad
Roasted Figs, Duroc Bacon,
Candied Currants and Goat’s Milk Brie................... $12

Heirloom Tomatoes
Confit Tomatoes, Squash Blossoms,
Buratta Mozzarella and White Anchovies................ $13

Saffron Shellfish Bisque
Roasted Gulf Prawns,
Chives and Chili Oil.......................................... $13

Seared Foie Gras
Lemon Waffle, Peaches
and Braised Pistachios....................................... $20

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Entrees

Niman Ranch “Natural” Rib Eye
Périgourdine Sauce, Candied Cipollini Onions,
Gorgonzola Bread Pudding and Potato Galette..........$41

Line Caught Wild Halibut
Dungeness Crab, Sunchoke Puree
Tarragon and Haricot Vert...................................$35

Braised Prime Beef Cheeks
Ricotta Gnudi, Heirloom Spinach,
Shiitake Mushrooms and Natural Jus......................$32

Jamison Farms Lamb Loin
White Asparagus, Risotto Galette,
English Peas and Madeira Sauce...........................$39

Wild Alaskan Salmon
Pearled Ratatouille, Fried Fennel,
Leek Velouté and Rock Shrimp Tempura................$29

Yellowtail Snapper “En Papillote”
Spring Onions, Green Garlic,
Chayote Squash and Yellow Tomato Vinaigrette.......$32

Seared “Day” Scallops
Creamed Corn, Serrano Ham,
Summer Beans and Pea Greens...........................$30

Roasted Duck Breast
Lentils, Peppercress, Watermelon Rind
and Curry Shallot Oil........................................ $31

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Tasting Menus

Tasting menus are available for four courses and
seven courses, and wine pairings are also available.

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