*our 5 course chef's menu must be selected and guaranteed with a credit card at the time of reservation. Very limited availability.

 

 

extended 5 course chef's menu

$85 / $130 with wine pairings

ALL MENUS SUBJECT TO CHANGE

 

SNACKS AND SMALL THINGS

Famiglia Carafoli L’Onesta Lambrusco di Sorbara, Italy, NV

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LIGHTLY SMOKED ICELANDIC COD WITH PARIS MUSHROOM    
peekytoe crab and cod dressed with a pistou of yuzu - green peppercorn, pickled asian pear and fresh cheese / sauce made of fermented celeriac root and smoked sugar kelp "kombu"


Le P’Tit Paysan “Jack’s Hill” Chardonnay, Monterey County, CA 2015

 

CHARRED SPANISH OCTOPUS
salad of fresh snow peas and meyer lemon / our house cured olives and a sauce of fermented chili and various vinegars


Tenuta Cocci Grifoni "Offida" Pecorino, Colle Vecchio, Italy 2013

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TINA AND ORION’S GUINEA HEN
Sacramento delta asparagus glazed with spring garlic and Charleston gold rice enriched with ramp - walnut pesto / morel mushroom "l'crème" seasoned with peanut miso - XO butter / yellow wine sauce from 1995


Michael Pozzan "Annabella" Pinot Noir, Carneros, California 2014

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PAINTED HILLS NY STRIP
potato and spring garlic terrine and Montessori nasturtium / clam XO creamed spinach and smoked black garlic - pecan miso from last February


La Cartuja, Grenache/Cariñena Blend, Priorat, Spain 2014

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VALRHONNA CHOCOLATE “TORTE”
Amarena cherry gelée and cherry whip / hazelnut ice cream

“POTEET” SPRING STRAWBERRIES
sliced strawberries glazed in a strawberry and meyer lemon blossom reduction / roasted strawberry mousse and gelée with matcha ice cream / crispy white chocolate and a strawberry vinegar 2016-fennel vinaigrette

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SMALL SWEET THINGS


Raymond Ragnaud Pineau des Charentes, Charentes, France, NV
 


 


 

 


 


 

 


 


 

 

 all menus subject to change