CHEF'S TASTING MENU

Amuse Bouche

1st

Artichoke Soup
Brown Butter Dungeness Crab, Preserved Meyer Lemon, Chives
Iron Horse, Classic Vintage Brut, Russian River Valley, 2008

2nd

Salad of Spring Lettuces, Sonoma Coast Watercress
Kumquats, Pistachios, Chévre, Honey-Chive Vinaigrette
Hawley, Viognier, Sonoma County, 2012

3rd

Pan Seared Diver Scallop, Mendocino Uni
Whipped Yukon Gold Potatoes, Saffron Butter, Piment D'Espelette
Hafner, Chardonnay, Alexander Valley, 2009

Pork Belly Course  $12 or $20 With Wine Pairing
Papapietro Perry, Pinot Noir, Russian River Valley, 2009

4th

Cocoa Nib Crusted Rack of California Lamb
Sherry Braised Chorizo, Sautéed English Peas & Green Garlic, Mint Chimichurri
Copain, Syrah, Mendocino County, 2010

Or

Grilled Beef Strip Loin, Pancetta Roasted Potatoes
 Maitaki Mushrooms, Delta Asparagus, Bone Marrow Bordelaise
Freemark Abbey, Cabernet Sauvignon, Napa Valley, 2009

  5th

Trio of Desserts
Peterson, Muscat Blanc, Dry Creek Valley, 2010

Or

Fromage
Warre's Otima, 10 Year Tawny

Five Course Tasting Menu   $75
Wine Pairing   $55

Tasting Menu Is Intended For The Entire Table

Reservations Recommended
Please inform your server if you have any special dietary needs or food allergies.

Our Corkage Policy is:
$20.00 per 750ml bottle, with a 2 bottle limit per party of any size.
or
Unlimited Bottles at $25.00 per 750ml bottle.