DINNER

First Course

Seared Foie Gras of Duck, Corn Johnny Cakes, Sorghum Demi-Glace, Sauternes Poached Apples 17

“Stephen's Farmhouse Honey” Glazed, Grilled Sweetbreads, Braised Purple Cabbage 14

Ahi Tuna Sashimi, Kohlrabi Sesame Salad, Ginger Pickled Watermelon Rind, Salmon Roe, Wasabi Aïoli 15

Rosemary Grilled Shrimp, Fried Artichokes and Capers, Goat Cheese Fondue 12

Panko Crusted Portobello Mushroom, Arugula, Herb Country Goat Cheese, Tomato Jam 11

Second Course

Wedge of Iceberg, Red Onion, Crisp Bacon, Hard Boiled Egg, Point Reyes Blue Cheese 13

Roasted Winter Beet Salad, Meyer Lemon Vinaigrette, Goat Cheese Mousse 10

Mixed Baby Greens, Kohlrabi, Cherry Tomatoes, Focaccia Croutons, Balsamic Vinaigrette 10

Traditional Caesar Salad, Spanish White Anchovies, Parmesan Aïoli 12

Popcorn Infused Lobster Bisque, Dungeness Crab, Popped Sorghum 12

Traditional French Onion Soup 11

Third Course

Slow Roasted Prime Rib, Garlic Mashed Potatoes, Whole Grain Mustard Au Jus 37

Veal Osso Buco with Root Vegetable Purée, Spaghetti Squash Gremolata Style, “Apple Hill” Cider Cream Sauce 36

Sautéed Chicken, Mascarpone Polenta, Asparagus, Morel Cream Sauce 33

Furikake Crusted Ahi, Wasabi Mashed Potatoes Radish Salad 35

Seared Halibut, Pumpkin Risotto, Fig and Pomegranate Gastrique 40

Seared King Salmon, Saffron Polenta, Port Braised Radicchio, Curried Orange Hollandaise Sauce 36

From Our Signature Mesquite Fired Grill . . .

Please enjoy the rich and smoky flavors of this preparation. Rack of Lamb, Braised Fall Fruits and Vegetables, Roasted Garlic Bordelaise 42

Prime New York Steak, Green Peppercorn Sauce, House Made Porcini Gnocchi, Point Reyes Blue Cheese Butter, Sautéed Fall Vegetables 45

Beef Tenderloin, Grilled Potato, Grilled Shrimp, Creamed Spinach, Portobello Mushroom, Sauce Bordelaise 45

Buffalo Tenderloin, Truffled Potato Purée, Roasted Brussels Sprouts, Sauce Béarnaise 47