fall menu
Soup
- Roasted Delicate Squash Soup with Ginger, Goats Milk Yogurt and Dry Jack
- Organic Red Bean Soup with Crème Fraiche, Avocado and Coriander
- Roasted Cauliflower Soup with Proscuitto and Aged Balsamic Vinegar
- Butternut Squash and Tarragon Soup
- Chilled Corn Soup with Crème Fraiche and Tart Apples
- Late Summer Heirloom Tomato Soup
- Rabbit Pozole
Small Plates
- Sweet Corn Risotto with Teleme Cheese
- Antipasto Salad with Chicory and Grilled Flatbread
- Mesquite Grilled Beef Sirloin Carpaccio with Ancho Chili Vinaigrette
- Braised Chicken Wings with Brown Ale and California Chestnuts
- Salad of Wild Mushrooms and Pork Belly with Arugula and Chevre
- Pan Seared Scallops with Za’atar and Chickpea Fries
- Grilled Broccoli with Romesco Sauce
- Oven Roasted Chicken Linguisa with Corn, Cabbage and Basil Slaw
- Heirloom Bean, Bacon and Sheep’s Milk Cheese Salad
- Butter Lettuce with Smoked Trout, Pt. Reyes Blue, Gravenstein Apples and Pecans
- Warm Lentils with Late Harvest Gypsy Peppers and Feta Cheese
- Grilled Casper Eggplant with Mint and Garlic
- Oven-dried Tomato Chilaquiles with Bellwether Crème fraiche
- Heirloom Pork Slider with Black Truffle Cheese and Caramelized Onions
- White Bean Crostini with Pan Seared Beef Chorizo and Baby Watercress
Large Plates
- Pan Roasted Halibut with Celery Root Puree
- Fried Chicken with Kaffir Lime
- Lamb Shoulder Curry with Chickpea, Apricot and Wild Rice Pilaf
- Chili and Anise Brined Pork Loin Chops with Tea Smoked Potatoes and Curry
- Tomales Bay Clam Gumbo with Caggiano Andouille Sausage
- Pork Shank Braised in Pinot Noir with Roasted Carrots
- Turkey Scaloppini with Dry Marsala and Cream
- Hanger Steak with Fall Mushrooms and Rosemary
- Roasted Chicken with Chardonnay and Chardonnay Grapes
Sweets
- Caramelized Figs
- Grilled Apples with Caramel
- Pinot Glazed Pears with Gorgonzola Shortbread
- Chocolate Pot de Crème with Vanilla Cream
- Snickerdoodles with Home Made Jam
- Cheese Board with House Made Sesame-grape Focaccia