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Dinne Menu
$60 per person. •. 3 courses
excludes tax & gratuity
First CourseÂ
Choose One
French Onion Soup​
beef bone broth, crouton, Swiss cheese
Escargots à la Bourguignon​
garlic & herb butter, toast
​
Duck Liver Pate *Add $6
Pt. Reyes blue cheese, fresh & poached fruit, fig jam, toasted baguette
​
Baked Brie
​pistachio, cranberry, honey, toast
​
Poached Pear Salad gf​
pistachio pesto, Pt. Reyes blue cheese, fresh pears, poached pears, champagne vinaigrette
Steak Tartare gf
heirloom tomatoes, basil, frisee, arugula, pine nuts, 30 yr aged balsamic, evoo
Second Course
Choose One
New York Steak & Frites (gf) *Add $9
duckfat truffle fries, red wine bordelaise sauce, mustard aioli
Pan Roasted Scottish Salmon (gf)
parsnip puree, spinach, du puys lentils ,cherry tomatoes, lemon beurre blanc
Summer Pasta
artichoke hearts, summer squash, cherry tomatoes, pesto, roasted garlic cream, Pecorino Romano, basil
Third Course
Choose One
Flourless Chocolate Cake (gf)
Lillet cherries, whipped cream
Goat Cheese Cheesecake
berries, whipped cream
Vanilla Bean Crème Brulee (gf)
vanilla bean
Duroc Pork Chop (gf) ​
mashed potatoes, broccolini, red pepper & tasso ham basquaise
Maple Duck l'Orange (gf) *Add $6
scalloped potato with leeks, sauteed spinach, carrots, cippolin onion
Sides
$13 Each
Hand-Cut Duckfat Truffle Fries (gf)
Organic Market Vegetables (gf)
Mac & Cheese
EXECUTIVE CHEF Fred Piehl • CHEF DE CUISINE Francisco Chavez
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness
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