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

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

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.

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 rosemary and chantarelle hash,
creamed leek greens,pea shoots

DESSERT
Apple and brandy brown butter tart whipped mascarpone.

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

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 vinaigrette

Smoked Pork Loin
fennel, sausage, confit yukon creamers shallots 
sun golds squash purple basil butter

Panna Cotta and Figs
yogurt buttermilk figs honey

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

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

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