small plates

blue lake beans - slow roasted chioggia beets, creme fraiche vinaigrette

young lettuces - oven dried sweet 100 tomatoes, olive vinaigrette

fennel consomme - wild fennel fronds

spanish white anchovies - spring salad, shaved pecorino

zazu cured duck prosciutto - charentais melon, hand torn basil

manila clams - tiny chorizos, grilled tomatillo salsa

cheese

oven roasted cauliflower - fonduta, white truffle oil

fallen oregon blue cheese souffle - grilled ramps

a cup of spicy tomato soup with a bellwether farm's carmody grilled cheese sandwich

on the side

buttermilk mashed potatoes

grilled sweet corn, cascabel chili butter

grilled asparagus, green garlic brown butter

rapini, a squeeze of lemon, chili flakes

big plates

prosecco braised rabbit - favas, maroon carrots, chive blossoms

fennel and lavender crusted halibut cheeks - white wine braised  artichokes,
      garlic spiked red bliss potatoes

first of the season wild salmon - corn flan, pickled rhubarb, snap peas

grilled lamb t-bones - skordalia, mint leaves, yogurt

seared duck - "farrotto", kumquat agrodolce, hazelnuts

artichoke and peluso teleme ravioli, mint and toasted bread crumb salsa

naturally raised flat iron steak - point reyes blue cheese ravioli,  roasted garlic

j.b.'s balsamic pork shoulder– melting onions, mashed potatoes

small plates

poppyseed crusted softshell crab - ruby grapefruit, avocado,
     poppyseed dressing

beef tenderloin carpaccio - truffle aioli, root vegetable  chips

grilled asparagus - black pepper sabayon, summer chanterelles
       young lettuces - banyuls vinegar, tender herbs

romaine leaves - vella dry jack "caesar" dressing

soda rock farm tomato panzanella - phipp's ranch beans

rocket - black mission figs, melon, vanilla bean vinaigrette

cool cucumber gazpacho - lemon olive oil

a cup of spicy tomato soup with a bellwether farm's carmody
       grilled cheese sandwich

on the side

buttermilk mashed potatoes

grilled corn on the cob, roasted shallot honey butter

fried green tomatoes, tabasco aioli

grilled rack of lamb - quinoa tabbouleh, housemade yogurt  cheese,
      coriander chutney

whole grilled dorade - shaved fennel, salt roasted lemons, olives

sesame crusted tombo tuna - tatsoi, shiitakes, bing cherries

wild salmon - corn griddle cakes, corn and watermelon chow chow,
      watermelon vinaigrette

star anise rubbed duck - apricot sambal, crispy rice cake, bok  choy

zucchini three ways – gratin, squash blossom fritti, yellow squash foam

naturally raised flat iron steak - point reyes blue cheese  ravioli, roasted garlic

j.b.'s slow roasted balsamic pork shoulder - melting onions,  mashed potatoes

small plates

jingle bell peppers - housemade fennel sausage, fennel  marmalade

beer battered popcorn prawns with three dipping sauces

mendocino porcini french dip - horseradish crème fraiche,  marsala jus

grilled tiny octopus on a fat slice of grilled bread,  preserved lemon

a bowl full of steamers - melted butter, a pint of guinness

butter lettuce - slow roasted beets, celery, candied walnuts,
      oregon blue cheese dressing

warm savoy spinach - honey roasted shallots, niman ranch bacon

two soups in one bowl - roasted red pepper and tomatillo soups,
      avocado salsa

a cup of spicy tomato soup with a bellwether farm's carmody  
      grilled cheese sandwich

on the side

buttermilk mashed potatoes

brussel sprouts, ace hard cider butter, pancetta salt

chicory, plumped sultanas, pinenuts

fried green tomatoes, buttermilk dressing

big plates

red wine braised beef cheek in the style of stroganoff - chestnut noodles,
      crème fraiche

alaskan halibut poached in a mushroom broth - potato ravioli,
     nappa cabbage, barlotti beans, white truffle oil

saffron and green olive braised lamb shank - smothered in
     yogurt, eggplant tagine, spicy cucumbers

seared duck - yam and maple mash, cranberry cornbread  stuffing

naturally raised flat iron steak - point reyes blue cheese  ravioli, roasted garlic

j.b.'s balsamic pork shoulder - melting onions, mashed potatoes

arugula pappardelle - tomato confit, laura chenel goat's milk cheese

Green apple and prosecco fritters, maple crème fraiche

Dark chocolate fondue with zazu nutter butters

Vin santo ice cream with johnny’s biscotti

Strawberry rhubarb crisp with rose geranium ice cream

Peach and almond crostata, buttermilk ice cream

Gingerbread and persimmon bread pudding with nutmeg crème  anglaise

Raspberry and Hartford pinot noir sorbet in a honey cone

Bananana – banana and chocolate gelato, banana cake, 
      caramelized bananas

Santa’s cookie plate with a glass of milk

Huckleberry tarte tatin with brown sugar and sour cream ice  cream