Menu
The Restaurant
Please call us at 707.967.3111 for reservations
Monday – Friday Lunch 11:30am – 2:15pm
Monday – Sunday Dinner 5:30pm – 9:00pm
Saturday – Sunday Brunch 11:30am – 2:15pm
Advance reservations required.
Three Courses - $115
Rise & Shine
Sparkling Wine, Mimosa, Bellini, Kir Royale, Auberge Rosé, Bloody Mary
Beginnings
- on the Half Shell, Ginger Mignonette
- Blue Crab, Brioche Croutons, Tarragon
- Crispy Potatoes, Onion Crème, Watercress
- Seasoned Dashi, Salanovas, Avocado, Yuzu Kosho
- Hush Puppy, Broccoli Di Ciccio, Tomato, Basil
- Wild Mushrooms, Pea Shoots, Parmigiano-Reggiano
- Market Vegetables, Sunflower Seeds, Quinoa, Sherry Vinaigrette
- Black Pepper Sablé, Pistachios, Endive, Saba
- Herb Tahini, Blue Lake beans, Black Olive Vinaigrette
Sustenance
- Tzatziki, Pickled Cucumber, Basil, Lemon
- Coconut Forbidden Rice, Bok Choy, Green Curry
- Blueberries, Applewood Smoked Bacon, Maple Syrup
- Wild Shrimp, Bacon, Yuzu Emulsion
- Roasted Fingerling Potatoes & Blue Lake Bean Salad, Thyme Jus
- Apricots, Bacon, Marcona Almonds, Honey, Chamomile
- Kale, Summer Savory, Capers, Tomato Jus
- Poached Farm Eggs, Yukon Gold, Bordelaise Sauce
- Leeks, Double Eight Dairy Ricotta, Yukon Gold Potatoes
- Moroccan Spice, Onion Purée, Basil, Niçoise Olives
Brunch Desserts
- Lemon Cheesecake, Raspberry, Marzipan Cake, Apricot Sorbet
- Caramel Roasted Brooks Cherries, Devil's Food Cake, Kirsch Cream
- Yuzu Yogurt Panna Cotta, Angel Food Cake, Shiso Cream
- Black Pepper Corn Cake, Caramel Cream, Roasted Husk Gelato
- Banana Cake, Cacao Fruit, Peanut Cremeux, Fried Banana Ice Cream
- Lemon Mousse, Saké Sponge Cake, Ginger Lemon Sherbet
- Apricot, Raspberry, Strawberry
Prices may vary.