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Menu

The Restaurant

book a table

  • Lunch Wednesday-Friday 11:30am – 2:30pm | Dinner Wednesday-Sunday 5:30pm – 10pm | Brunch Saturday-Sunday 11:30am – 2:30pm

  • Advance reservations required.

  • For more details and to confirm reservations contact us at 707.963.1211

Three Courses $140 | Four Courses $165

Starter

Osetra Caviar

  • Traditional Garnish, Blinis
  • $175 Supplement

fairytale pumpkin Soup

  • Glazed Chestnuts, Fromage Blanc

SautÉed Diver scallop

  • Salsify, Black Trumpet Mushroom, Rapini, Bacon, Lemon

Local Halibut Crudo

  • Ogo, Avocado, Sesame, Verbena

CHILLED MAINE LOBSTER

  • Sharlyn Melon, Orange Cous Cous, Honey Yogurt, Sea Beans

Cow’s Milk Burrata

  • Radicchio, Fennel, Yellow Eye Beans, Lemon

seared octopus

  • Soy Glazed Pork Belly, Green Curry, Lime Vinaigrette

Sweetbread Roulade

  • Chanterelle Mushrooms, Frisée, Prosciutto di San Daniele

WHIPPED & MARINATED TOFU

  • Heirloom Tomatoes, Forbidden Rice, Shiso

Second

SautÉed black bass

  • Escarole, Bacon, Manila Clams, Rancho Gordo Beans, Roasted Chicken Jus

Pan Seared Hawaiian Ono

  • Bean Sprouts, Nuoc Cham, Peanuts, Red Curry

Roasted Cauliflower

  • Golden Raisin, Crispy Capers, Almonds

Wild Shrimp & Sunchoke risotto

  • Parmigiano-Reggiano, Hazelnut Emulsion

HoneyNUT and Rosso Di Bufala caramelle

  • Radicchio, Walnuts, Pecorino Sardo

Main

PRIME BEEF PAVÉ

  • Miso Sweet Potato, Crispy Brussels Sprouts, Caramelized Shallot Sauce

Spiced Local Lamb

  • Delicata Squash, Swiss Chard, Medjool Date, Pistachio, Pomegranate

Liberty Farm Duck

  • Autumn Vegetables, Fennel, Concord Grape Sauce

Japanese Wagyu A5

  • Jasmine Rice Congee, Roasted Maitake, Pink Peppercorn | $75 Supplement

Delicata Squash

  • Swiss Chard, Wild Mushrooms, Sweet Potato, Pomegranate

Potato Gnocchi

  • Wild Mushrooms, Pea Shoots, Parmesan Nage

Artisan Cheese - $15 Supplement

Robiola Bosina

  • Caseificio dell'Alta Langa | Cow & Sheep Milk | Bosia, Italy

Raclette

  • Fromagerie du Livradois | Cow Milk | Auvergne, France

Jeune Autize

  • Rodolphe Le Meunier | Goat Milk | Loire Valley, France

Dessert

VALRHONA GUANAJA CHOCOLATE MOUSSE TORTE

  • Hazelnut Praline, Sweet Tooth Espresso Gelato, Candied Hazelnuts

CARAMEL POACHED K&J ORCHARD BARTLETT PEAR

  • Persimmon Cake, Fromage Blanc, Almond Dentelle

HOUSEMADE 70% "MALAQUIAS ESTATE" TABASCO MEXICO CHOCOLATE CREMEUX

  • Sweet Coconut Cream, Angel Food Cake, Passionfruit Sherbert

HALE APPLE FARM "PINK PEARL" APPLE SORBET

  • Ginger Mochi Cake, Shiso Cream, Yuzu Meringue

Trio Of Seasonal Fruit Sorbets

  • Bartlett Pear, Strawberry, Concord Grape

Prices may vary.