Spring menu
Soup
- Essence of Purple Carrot Soup with Black Pepper and Thyme
- Chickpea and Miso Soup with Fresh Pea Shoots
- Potato and Leek Soup with Joe Mattos Cheese
- Soup of Peas, Pasta and Watercress
Small Plates
- Albacore Tuna and Teleme Stuffed Crepes with Scallion Butter
- Battered and Fried Scallions with Golden Raisin Mayonnaise
- Artichoke Gratin with California Spot Prawns and Sonoma Dry Jack
- Chanterelle, Potato and Teleme Ravioli
- Poached Egg with Halibut Gravlax, Roasted New Potatoes and Dill Hollandaise
- Fresh Oregon Bay Shrimp with Avocado Salad, Chorizo and Cilantro Puree
- Roasted Artichokes with Harrisa Aioli
- Asparagus Salad with Blue Cheese and Sherry Vinaigrette
- Roasted New Potatoes with Curry and Almonds
- Octopus and Potato Salad with Chili Vinaigrette
- Fire Roasted Lamb Cheeks with Cumin Rub, Arugula Salad, and EVOO
- Rabbit Pate with Grilled Bread and Sautéed Nettles
- Fresh Fava Beans with Olive Oil and Aged Sheep Cheese
- Morrels with Cream and Toast
- Spring Salad with Potatoes, Asparagus and Beets with Mustard Vinaigrette
Large Plates
- Braised Lamb Shank with French Green Lentils, Spring Vegetables and Tarragon
- Braised Pork Shoulder with Purple Carrots, Fire Roasted Tomatoes and Poblano Peppers
- Slow Roasted Fennel Lasagna with Goat Cheese Bèchamel
- Grilled Sturgeon with Fettuccini, Spring Onion-Tomato Ragu and Mustard Flowers
- Whole Grilled Bellwether Farms Lamb with Rosemary
- Seared Halibut with Wild Nettles and Sherry Vinegar
- Tamarind Marinated Flank Steak with Sunchoke-potato Puree
- Pan Seared Ivory Trout with Butter Roasted New Potatoes and Wild Fennel
- Grilled Breast of Chicken with Ancho-cherry Sauce, White corn Grits and Fresh Peas
- Roast Leg of Lamb with Herb Infused Natural Jus
Sweets
- Ryan O Shannon Farms Strawberries with Crème Fraiche and Raw Sugar
- Honey Gelato with Bourbon Macerated Cherries
- Wild Cherry Tart with Mascarpone
- Grilled Pound Cake with Balsamic Macerated Organic Strawberries
- Lemon Curd Tartlets with Lavender Meringue