Appetizers
  

HALF DOZEN DRAKES BAY OYSTERS

WITH GINGER MIGNONETTE 12

FRIED CALAMARI WITH PEPERONCINI, WATERCRESS,

AND LEMON GARLIC AIOLI 12

FRESH WATER CHESTNUT AND CHICKEN WON TONS

WITH HOISIN LIME SAUCE 12

GORGONZOLA AND YUKON GOLD POTATO PIZZA

WITH CHESTNUTS AND ROSEMARY HONEY 10

MOLINARI CALABRESE SAUSAGE PIZZA WITH

RED ONIONS AND FRESH HERBS 10

OVEN BAKED GOAT CHEESE WITH GARDEN HERBS,

25 YEAR BALSAMIC AND OLIVE TAPENADE 10

First Course
  

CHEF’S SEASONAL SOUP 10

AHI TUNA CARPACCIO WITH SOY GELEE ,

SLICED RADISHES AND TOBIKO CAVIAR 16

SLICED HOBBS’ BRESAOLA WITH GARDEN ARUGULA,

AND FRESH SHAVED GRANA PADANA 12

BUTTER LETTUCE WITH TARRAGON VINAIGRETTE

AND FRESH HERBS 9

GARDEN MIZUNA SALAD WITH APPLES, HAZELNUT VINAIGRETTE,

RED ENDIVE AND ABBAYE DE BELLOC 10

ROASTED BEET AND GOAT CHEESE NAPOLEON

WITH MICRO BEET GREENS AND BEET PAINT 9

CHOPPED CAESAR SALAD WITH PARMESAN

BLACK PEPPER BISCOTTI 9
 

Main Courses
  

FRESH FUSILLI PASTA WITH HOUSE CURED BACON

AND KALE FROM OUR GARDEN 18

HERITAGE PORK CHOP WITH NEUSKIES BACON, BRUSSELS

SPROUTS, WHITE BEAN PUREE AND LAVENDER MAPLE SYRUP 29

BRAISED SHORT RIB WITH POMMES ESPUMA

AND BABY VEGETABLES 32

RACK OF LAMB WITH BLOOMSDALE SPINACH,

GARLIC POTATO PUREE AND BLACK OLIVE JUS 32

PETRALE SOLE WITH DILL WEED, ALMONDS

AND LEMON PARSLEY FINGERLING POTATOES 28

GRILLED BEEF TENDERLOIN WITH GREEN BEANS,

HORSERADISH CROQUETTES AND BEEF JUS 34

SEARED DAYBOAT SCALLOPS WITH BROCCOLI, WALNUTS,

GOLDEN RAISINS AND GRUYERE CHEESE 30

MOROCCAN SPICED BABY CHICKEN WITH CURRANTS,

ALMONDS AND COUS COUS 25

GRILLED WILD SALMON WITH POLENTA, BRUSSELS LEAVES

AND MEYER LEMON GASTRIQUE 29

SAKE GLAZED BLACK COD WITH FORBIDDEN

RICE AND WILD MUSHROOM BROTH 30
SUBSTITUTE TOFU 22
 

Dessert