third course "oeuf en cocote", cast iron fried egg from Kelli Johnson's back yard, heirloom lettuce, brown butter, lemon, chives, spelt sourdough bread made with chefs 21 year old stater
fourth course artichokes from castroville tempura, confit garlic, melted tomatoes, oil from beet greens or japanese diver scallops, blood orange, grape vierge ($15 supplement)
fifth course musquée de provence roti, savoy cabbage "duxelles", navel orange and pine nut relish, sauce vin blanc
sixth course asparagus poele, "fried rice" wheat berries, red wine emulsion or house made pasta alla chitara, perigord black winter truffles (market price)
seventh course potatoes and peas from the garden, spring onion, jus d'onignon or 28 day dry aged prime beef , , charred hearts of romaine, haricots verts ($20 supplement)
eighth course sourdough donut hole, ololaberry preserves, chocolate sauce, creme chantilly or chefs selection of cheeses, sourdough bread made with chefs 23 year old starter ($15 supplement)
*the menu amount, tax, service and processing fee per person on the reservation will be charged onto the credit card on file. any additional purchases like wine pairings, supplements, coffee etc will billed separately after your dinner is over. you can cancel up to 48 hours of your reservation and you will get a full refund. please note that Mothers Day reservations have a different policy than our regular reservations.
*Please be aware our menu may vary in price and number of courses based on what ingredients are ripe for the picking that day.
*No dead animal products are used in the menu unless otherwise stated on the menu.
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