Summer menu
Soup
- Bodega Bay Cod Chowder with Tomales Bay Clams and Fresh Thyme
- Grilled Heirloom Tomato Gazpacho
- Summer Bean and Pancetta Soup
- Corn Chowder with Bacon
- Cream of Celery Soup
- Harvest 18 Vegetable Soup
- Spicy Summer Squash Soup
- Yellow Watermelon and Ginger Gazpacho
Small Plates
- Raw Squash Salad with Rice Wine Vinaigrette
- Grilled Pork Rilletes and Munster Cheese with Dijon Dressed Greens
- Harrisa Spiked Mussel with Yukon Gold Potato and Coriander Mayonnaise
- Little Gem Lettuce with Green Peppercorn Ranch
- Cumin Roasted Cherrystone Clams with Chipotle Garlic Butter
- Grilled Fennel Salad with White Wine, Red Pepper and EVOO
- Deep Fried Squash Blossoms Stuffed with Fresh Goat Cheese
- BBQ Duck Breast and Mango Spring Rolls
- Halibut Ceviche with Fresh Chili Vinaigrette
- Chopped Shrimp Salad with Avocado, Butter Lettuce and Spicy Jerk Dressing
- Tomato and Avocado Salad with Citrus Vinaigrette
- Pork Shoulder Empanadas with Chilies, Raspberries, and Fresh Coriander
- Osetra Caviar with Yukon Gold Marbles and Crème Fraiche
Large Plates
- Pan Roasted Free Range Veal Chop with Anchovy, Egg and Parsley Sauce
- Pinot Noir Grapevine Grilled Beef Tenderloin with Heirloom Beans and Chicory
- Butter Poached Lobster Tail with Purple Basil, Ginger and Madeira Wine
- Mesquite Grilled Rabbit with Sweet Corn, Roasted Peppers and Shitake Mushrooms
- Fricassee of Organic Chicken with Olives, Dried Tomatoes and Saffron Scented Rice
- Bodega Black Cod with Carrot Beurre Blanc
Sweets
- Nutella Ice Cream
- Grapevine Grilled Baby Bananas with Star Anise Infused Chocolate and Cinnamon
- Ginger and Blackberry Ice Cream Tart
- Mulberry-cola Freeze
- Wild Blackberry Sunday
- Caramelized Mango and White Chocolate Soufflé
- Cheese Tart with Summer Fruit