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Dinne Menu


$60 per person. •. 3 courses
excludes tax & gratuity

First Course 

Choose One

French Onion Soup​
beef bone broth, crouton, Swiss cheese

Escargots à la Bourguignon​
garlic and herb butter, toast

​

Duck Liver Pate *Add $6

Pt. Reyes blue cheese, fresh & poached fruit, fig jam, toasted baguette

​

Baked Brie

​pistachio, cranberry, honey, toast

​

Poached Pear Salad​
pistachio pesto, Pt. Reyes blue cheese, fresh pears, poached pears, champagne vinaigrette

Burrata Salad 

heirloom tomatoes, basil, frisee, arugula, pine nuts, 30 yr aged balsamic, evoo

Second Course

Choose One

New York Steak & Frites (gf) *Add $10
duckfat truffle fries, red wine bordelaise sauce

Pan Roasted Scottish Salmon (gf) 
parsnip puree, spinach, du puys lentils ,cherry tomatoes, lemon beurre blanc

Beef Bolognese
fresh house ground aged beef, mezze maniche pasta, Pecorino Romano, tomato, cream and fresh basil

Third Course

Choose One

Flourless Valrhona Chocolate Cake (gf)
Lillet cherries, creme anglaise, whip

Goat Cheese Cheesecake
berries, whip

Vanilla Bean Crème Brulee (gf)
vanilla bean


 

Duroc Pork Chop (gf) â€‹
mashed potatoes, broccolini, red pepper & tasso ham basquaise

Maple Duck l'Orange (gf) *Add $6
scalloped potato with leeks, sauteed spinach, carrots, cippolin onion

Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, Pecorino Romano

Sides

$15 Each

Hand-Cut Duckfat Truffle Fries (gf)

Organic Market Vegetables (gf)

Mac & Cheese
 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Francisco Chavez

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

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