First Courses

Local Heirloom Tomato Soup with Basil Oil | 9

  Mixed Greens with Warm - Aged Goat Cheese Toasts, Roasted Beets and Sherry Vinaigrette | 9

 Hearts of Romaine with Garlic Chips, Reggiano and Creamy Tarragon Dressing   | 9

Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12

Crispy Veal Sweetbreads with Tomato Ragu, Chanterelles, Cipollini Onions and Smoked Bacon | 14

Hand Pulled Mozzarella with Local Heirloom Tomatoes and Micro Greens   | 14

Main Courses

Parisienne Gnocchi with Summer Squash, Cherry Tomatoes and Brown Butter| 22

Seared Alaskan Halibut with Mushroom Raviolo, Braised Fennel and Oven Roasted Tomatoes | 28 

Seared Wild Pacific King Salmon with French Lentils, Grilled Figs, Radicchio and Balsamic Syrup | 28

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites

Spinach and Shallot Butter | 34

Truffle Roasted Game Hen with Green Beans, Fingerling Potatoes and Tarragon Jus    | 28

Wood Grilled Fennel Sausage and Pork Loin with “Baked Beans” Chard and Piperade    |  26

Cheese

Rogue Creamery Crater Lake Blue with Mission Figs  and Thyme Honey | 10

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

Mt. Townsend Creamery Cirrus with Candied Fennel and Marcona Almonds | 9

Desserts

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream | 9

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8 

 Nectarine Sorbet and Tarragon Ice Cream with Pine Nut - Anise Cookies| 9

 Pain Perdu with Mission Fig - Huckleberry Compote and Crème Fraiche  |  9

Lavender Crème Brulee with Citrus Lace Cookie |  9

Plum - Frangipane Galette with Olive Oil Ice Cream and Red Wine Syrup |  9