Sprung
little gems
CAPER OIL CURED OLIVE CAESAR SHAVED CHIOGA BEET, POACHED
QUAIL EGG ,PARSLEY MANCHEGO KRISPIES
MUSSELS
LITTLE CREAMERS, LEEKS, PEA SHOOTS, SMOKED MUSSELS,
COCONUT LEMONGRASS, KAFFIR LIME, JAPANESE EGGPLANT
CRAB CAKE
CELERY ROOT & LEAVES, LARDONS, CITRUS MARMALADE, DILL
CREAM SALMON ROE
STOUT BRISKET,
PORCINIS ,BARLEY ,ASPARAGUS ,PEAS & SPRING ONION CONFIT
DESSERT
PEACH VANILLA BEAN SPICE CAKES
WITH WHIPPED CRÈME FRAICH AND MAPLE PECAN BRITTLE
SUMMER OF LOVE
Crostini trio
Rocket pesto grilled peaches farmers cheese truffle honey
Smoked bacon tomato jam and taleggio basil
Chioga beat trumpet mushroom shaved gouda
Poached Prawns salad
Green Garlic and butter poached prawns
Watermelon corn pea and radish salad
feta mache chive oil sweet sherry vinaigretteT
Smoked Pork Loin,
fennel, sausage, confit yukon creamers shallots
sun golds squash purple basil butter
Panna Cotta and Figs
yogurt buttermilk figs honey
A STARRY NIGHT
SMOKED LOBSTER
creamy smoked lobster tartar with american sturgeon caviar pickled
shallot, chive, oil blood orange gastrique and potato crisp
SALAD AND TART
mache, red pear, chevre, almond basil frangipane ,bacon grain
mustart vinaigrette
DUCK AND PUDDING
sonoma duck breast ,leek ,parsnip brioche pudding, elderbery syrup
BEEF LOIN
sous vide beef loin, cippolini onion, buttered roots, chantarelles,
black truffle demi
CAMP FIRE MOUSSE
whiskey raspberry couli and italian merangue.
Fall farm
Salad
Seared pear, point Reyes blue, butter lettuce, apple vinaigrette,
Pork belly, frissee
Trout
Smoked trout rillettes, marble rye toast, port flame raisons
pickled shallot
Cassoulet
Duck or rabbit cassoulet
Dessert
Pumpkin five-spice cake whipped crème fraich candied orange
peel white chocolate
Summertime 2
Grilled Octopus
purple Peruvian potato salad salmon roe mizuna spring onion vin creme fraich pardon peppers roasted heirloom tomatoes
Butter lettuce
Lobster and pea Louis ,radish ,dill dessing green zebra tomato shallot tempura
Smoked pork tenderloin
Goat milk buckwheat Spatzel greens peach bourbon grain mustard
Old fashioned
Nutmeg and cinnamon Donuts lemon cream, white chocolate
Sonoma forage
TOAST
trumpet mushroom and smoked bacon with fresh ricotta cheese,
garlic confit and fig jam
SCALLOPS
seared diver scollops, english pea puree, purslane and nasturtium
with chive oil, candied shallot and lemon preserve
SALMON
house smoke wild salmon corn flour pancake, harissa and marshal
farms whipped honey creme
LAMB
sea salt and herb brine lamb rack, fava beans, roasted carrot and
japanese sweet potato gratin crisp with vella dry jack with
spring onion jus
DESSERT
Maple buttermilk waffles
grilled peaches and whiskey caramel vanilla bean gelato
CROSTINI
Poached pear ,prosciutti, young manchego, rocket pesto
SCALLOPS
Smoked scallop with gravenstein apple and celery root salad Vanilla
bean vinaigrette
DUCK
Five-spice Sonoma duck breast Plum marmalade, ginger-scallion
blini, and pea shoots
BEEF LOIN
Beef loin with parsnip puree garlic confit rapini and roasted baby
carrots lemon thyme butter
DESSERT
Lemon pudding Cakes
whipped vanilla bean creme fraiche and blackberry port couli
or
Chocolate salted caramel tarts
or
butterscotch pot de creme with
whip cream and coco or smores top
THE FALL HARVEST TABLE
DUCK PORT RILLETTES
on toast with red onion jam and frissee
PUMPKIN AND RICOTTA RAVIOLI
with smoked ham hock and port reduction, sage butter
Shaved pecorino
SALAD
Dates apples butter lettuce endive chevre ,bacon and roasted
shallot vin
HALIBUT
Seared Halibut carrot puree, Brussels, leeks great northerns and
preserved lemon
CHOCOLATE FRANGI TART
with frangipane, poached pear and whipped crème fraiche
Berries Salmon Sola Bee
AHI
Ahi, white nectarine, jalapeño sesame yuzu coconut vin, macadamia
nut crumbles on shiso
BLUEBERRY SALAD
Blueberries
feta, little gems, mint, marcona almonds,
citrus vinaigrette
STEELHEAD
Cedar plank steelhead salmon, potato rosti
romano and wax beans, sungold tomatoes castel vetrano olives,
taragon and purple basil butter
DESSERT
Summer melon with
whipped sola bee honey, mascarpone , honey comb and lavender short bread
Customize a menu for your exact needs,
or choose dishes off the menus listed .
Root Down
LOCAL CRAB
Crab shaved fennel, cara cara oranges, beets, pepito seeds caramel apple vinaigrette
water cress, ricotta salata
SOUS VIDE PORK LOIN
buttered root vegetables brussel sprouts
foraged mushroom demi
DESSERT
blackberry port cobbles whipped creme fraiche candied persimmon chocolate
Sonoma collective harvest
CHILLED CORN SOUP
crème fraich seared scallop pardon pepper green garlic salsa Verde
TROUT
Roasted cauliflower crispy trout creamed wheat berries shitake
mushrooms hazelnuts, cherries & quinoa greens
DUCK
Fennel rhubarb gratin vella dry jack smoked Sonoma duck breast
pickled shallot ,watermelon radish and wild strawberry
SANDOZ
Coffee ice cream whipped caramel mascarpone chocolate ganache
ladyfinger
WINTER
Scallops
sweet pepper jam, arugala almond pesto and sunchoke puree
Beets
Beet, Chevre and Zucchini Layers
with endive cress and hazelnuts, sweet sherry vanilla bean
vinaigrette
Brined Roast Meyer Lemon Chicken
with bacon roasmay and chantarelle hash ,
creamed leek greens,pea shoots
DESSERT
Apple and brandy browm butter tart whipped mascarpone.
Edible Spring
Lobster salad
little gem lettuce, pickled shallot and fennel tops spring onion confit preserved lemon
Toasted Focaccia
burrata charred asparagus pecorino pea puree lemon oil white balsamic grapefruit redux
Duck
Sherry leek and thyme Braised duck legs barley risotto fava radish and roasted sun chokes
Lemon cream parfait
whipped crème fraich maple strawberries white chocolate almond lace
Sonoma Inspired
Sonoma Spring
Crispy Scallop wonton with black truffle herbs
Mussels
German butterballs, leeks, saffron cream, beets
Chive oil
Salad
Palm heart, cucumber, avocado, toasted pine nuts, radish, chioga beet, shaved fennel
Dill dressing
Sous vide lamb Loin
Ricotta polenta pave, English peas pesto, snap peas, snow peas, pea tendrils and shoots leek and green garlic, morel mushrooms roasted red grapefruit and meyer lemon
Strawberry
Mocha chocolate hazelnut buttercream cake Warm chocolate ganache
Beach House
Spring peas asparagus burata salad
Fennel nasturtium Parmesan Meyer lemon crumble
Grain mustard vinaigrette
Chicken and morels with green garlic and watercress chimichurri
Bass spring onion and pickled rams grilled fava bean
Fried Polenta ricotta paves golden tomato puree and rapini
Brown butter Lemon maple cakes with Strawberries And whipped crème fraiche
Farms and waters
Salad
fried oyster ceasar
Soup
roasted cauliflower smoked cheddar chard stalks, beet
Fish
corn flour and jalapeño bass
butter beans ham leeks lemon, buttery pearl onion flame raison and broccoli
Dessert
toffee fig pudding rum butter and pecans
Farm Spring to Summer
Salmon rillette on marble rye with caper berry and olive tapanade and whipped creme fraiche
Wedge
apples celery smoked cheddar Armenian cucumber Persian cucumber lemon cucumber radish pickled beets
Russian dressing
Fried Spatzle
Morels ,ramps, peas, duck egg, celery leaves
Sweet and sour duck legs
Candy cap mushroom lemon cream blintzes
strawberry sorbet
The Winter Forage
King crab
Coconut fennel broth salmon roe chioga beet potato kaffir lime vin
Crispy artichoke
chicories dates ruby grapefruit vin chevre
Arctic char
Butternut squash puree Brussels bacon cipollini onion black trumpet butter apple gastrique
Chocolate hazel nut mocha cream cake warm white chocolate ganache
French kiss
Soup
French onion soup gruyere crostin
ENDIVE
date apple salad with sherry reduction and chevre and toasted
hazelnuts
COQ AU VIN
local bacon seasonal mushrooms chipollinis fresh egg
noodles braised chard
DESSERT
Crème brulee and brandied cherries, candied orange peels
Summertime Menu
Chopped Egg
whipped tarragon Dijon yoke pickled torpedo crème fraich caviar on rye toast
Tomato Radish Salad
with Brie toast lardons sprouts and blue cheese dressing
Arctic Char
lemon dill hollandaise spring onion and garlic pancake salmon roe greens
Cherries, Banana and Chocolate
mousse
whipped cream with peanut butter kiss cookie