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DINNER MENU Dinner Spring Vegetable Minestrone with Basil Ricotta and Niçoise Olive Ravioli 11. Cream of Mushroom Soup Toasted Croutons and Chives 11. L'Uvaggio di Giacomo ‘iL Ponte' Vin Santo, California 9. Locally Grown Field Green Salad Fines Herbes Vinaigrette 10. Delta Asparagus Salad Toasted Pine Nuts, Cornichons and Speck Ham Ricotta Cheese and Creamy Dijon Dressing 13. --------------------------------------------------------- Beef Carpaccio with Truffle Aïoli Crushed Himalayan Truffles, Arugula Salad and Fried Potatoes 16. House Cured Charcuterie Plate Venison Salami, Wine Country Smoked Beef Summer Sausage Fennel Salami and Soppressata 14. Torchon of Sonoma Foie Gras with Candied Pistachios Delta Asparagus Salad, Himalayan Truffle vinaigrette 19. Marinated Ahi Tuna on a Cucumber Carpaccio Shiitake Mushrooms, Tuna Confit, Fried Ginger and Shallots Preserved Lemon Aïoli 15. --------------------------------------------------------- Butter Basted Alaskan Halibut Pan Roasted and Marinated Broccoli, Ramps, Capers and Black Olives Meyer Lemon Mustard Sauce 33. Seared Maine Sea Scallops Sweet Pea Risotto, Fiddle Heads and Roasted Artichokes King Trumpet Mushrooms 36. “Steak and Eggs” Grilled CAB Beef Tenderloin with a Soft Centered Egg and Nettle Ravioli Roasted Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Lardons Cabernet Glaze 42. Roasted Liberty Farms Duck Breast with Hen of the Woods Mushroom Bloomsdale Spinach, Golden Delicious Apples and Hobbs Smoked Bacon Truffle Honey Sauce 37. Pan Roasted California Squab Breast and Leg Creamy Polenta with Vella Tomma Cheese Sautéed Swiss Chard and Black Trumpet Ragout 38. --------------------------------------------------------- Chef Owner Todd Humphries Chef de Cuisine Christopher Litts Mushroom Tasting King Trumpet Mushroom Carpaccio “Pleurotus eryngii” Shaved Celery, Radishes, Parmesan Cheese and Mushroom Chips Meyer Lemon Aïoli L'Uvaggio di Giacomo Vermentino, Lodi, California, 2006 Sake~Mirin Braised Shiitakes in Mushroom Tea “Lentinus edodes” Duck and Burdock Root Wontons, Ginger and New onions Ajello ‘Majus' Sicily, Italy, 2005 (Grillo/Catarratto) Whole Roasted Hen of the Woods Mushroom “Grifola frondosa” Potato and Chive Gnocchi with Spring Vegetables and Parmesan Sauce Culler ‘Griffin Vineyard' Syrah, Sonoma Coast, California, 2005 Candy Cap Bread Pudding “Lactarius rubidus” Currants and Golden Raisins Maple Sugar Anglaise Badia a Coltibuono Vin Santo del Chianti Classico, 2002 60. with Wine Pairing 95. Chef's Tasting Chilled Maine Lobster, Roasted Beet and Fennel Salad Creamy Citrus Vinaigrette, Cara Cara Oranges and Toasted Hazelnuts Sausalito Springs Watercress Bruno rocca ‘Cadet' Chardonnay, Langhe, Italy, 2006 Steamed Tai Snapper Shrimp, Pea Tendril, Ginger and Shiitake Mushroom Dumpling Kaffir Lime and Lemon Grass Broth Darting ‘Dürkheimer Hochbenn' Riesling, Kabinett, Pfalz, Germany, 2006 Pan Roasted Rack of Colorado Lamb and House Made Sausage Curried Cauliflower à la Grecque and Couscous Salad Lime Yogurt and Scallion, Cilantro Purée Ristow Estate ‘Quinta de la Piedres' Cabernet Sauvignon, Napa Valley, California, 1999 Coffee Panna Cotta Petite Treats and Spiced Butterscotch Sauce Meyer Family Cellars Tawny Port, California 85. with Wine Pairing 131. -------------------------------------------------- Kindly Note That an 18% Service Charge Will Be Added To Parties of Six or More __________________
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