Starters & Salads

 Seared Sea Scallops   18

Spring Carrot Puree | Braised Nueske’s Bacon

Blood Orange Gastrique


House Made Fromage Blanc Cavetelli   13

 Basil Pesto | Asparagus | Cherry Tomatoes


Hamachi Tartar   18

Avocado | Marinated Cucumber 

Citrus Soy Dressing | Wasabi


Seared La Belle Farm Foie Gras   22

Almond Bread Pudding | Glazed White Figs

Pomegranate & Foie Gras Vinaigrette 


Cream of Artichoke Soup   11

Fried Artichoke Heart | Lemon Crème Fraiche


Heirloom Tomato Bisque   11

Basil Oil | Roasted Garlic


Little Gem Caesar Salad   12

Bagna Cauda | Parmesan Crisp | Prosciutto


Heirloom Tomato Salad   12

 Fresh Mozzarella | Basil | Brioche Croutons

 Watercress | Sparrow Lane Golden Balsamic Vinaigrette


Lollo Rossa & Red Oak Lettuces   11

Strawberries | Port Reduction

Mt Tam Cheese | Pistachio Vinaigrette


Baby Ice Berg Wedge   11

Cherry Tomatoes | Shaft’s Bleu Cheese

Sweet Onion Marmalade| Buttermilk Bacon Dressing


Main Courses

Cabernet Braised Angus Beef Short Rib   42

Horseradish Potato Puree | Sautéed Mushrooms

Cipolini Onions | Natural Jus | Fresh Grated Horseradish


Panko Crusted Alaskan Halibut   42 

Salt Baked Marble Potatoes | Roasted Baby Sweet Peppers

 Fava Bean Hummus | Buerre Blanc


Roasted Petrale Sole   34

Garlic & Caper Risotto | Sautéed Purple Kale  

Wild Arugula | Brown Butter Balsamic Vinaigrette


Fulton Valley Organic Chicken   34

Sautéed Breast & Thigh | Toasted Garlic | Haricot Verts

 English Pea & Potato Puree | Lavender Chicken Jus


Grimaud Farm Duck Breast   42

Purple Potato | Shredded Duck Confit | Green Onion

Squash | Baby Spinach | Black Garlic Jus | Foie Gras Mousse


A La Carte Mesquite Grilled Steaks & Chops

Our Mesquite Grill Offers a Rich, Smoky Flavor

Bone In Niman Ranch Pork Chop   34

12oz | Smoked Pork Jus | Bacon Jam


Niman Ranch All Natural Lamb Chops   45

10oz | Caramelized Spring Onion | Rosemary Oil


Duncan Ranch Elk Strip Loin   42

8oz | Chimichurri Sauce | Roasted Red Pepper Puree


Durham Ranch Bison Tenderloin   48 | 57 

6oz or 10oz | Smoked Paprika | Bleu Cheese Fondue


Brandt Beef Prime New York   50

12oz | Black Peppercorn Crust | Brandy Cream


Brandt Beef Filet Mignon   46 | 56 

6oz or 10oz | Red Wine Reduction | Béarnaise


Durham Ranch Black Angus T-Bone   60

25oz | Confit Garlic & Cipolini Onion | Bordelaise


Dungeness Crab Stuffed King Salmon Fillet   36

8oz | Blueberry Compote | Grilled Lemon

Shiitake Mushroom Beurre Blanc


Add Maine Lobster Tail | Market Price



Roasted Garlic Potato Purée| Chives | Crème Fraiche   6

Winnemucca Potato Gratin| White Cheddar | Gruyere | Nutmeg   7

Truffle French Fries| Black Truffle Vinaigrette | Garlic | Fine Herbs    8

Sautéed Wild Mushrooms| Garlic | Shallots | Fine Herbs | Butter   8

Creamless “Creamed Spinach”| Baby Spinach | Cauliflower Purée    8

Glazed Baby Carrots | Stephan’s Farmhouse Honey | Thyme Butter   7

Sautéed Baby Squash| Basil | White Wine | Cherry Tomato   9

California Asparagus|Balsamic Reduction | Shaved Asiago   9

Gruyere Mac & Cheese | White Truffle Oil | Mornay Sauce   10


*Vegetarian menu also available

Chef de Cuisine: Shane Hammett

General Manager: Carrie Clay


$35 Corkage on all outside bottles: per 750 ml. Limit 2 per table.  All bottled wines are subject to state tax.

 Please notify your server if you have any food allergies or require special food preparation and we will be happy to accommodate your needs.

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

 We request one check for parties of six or more and an 18% gratuity will be added. 

 A $5 charge will be added to all split food items. 5.19.14