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DINNER MENU Chef's Market Prix Fixe Endive and Sausalito Springs Watercress Salad Shaved Persimmons, Goat Cheese and Red Wine Vinaigrette Meyer-Fonné Edelzwicker, Katzenthal, Alsace, France, 2008 Pan Roasted Wild and Tamed Mushrooms with Sweet Potato Gnocchi Himalayan Truffles, Sage, Lemon and Parmesan Cream Sauce L'Uvaggio di Giacomo ‘iL Ponte' Sangiovese, California, 2001 Pumpkin Panna Cotta Ginger Cookie Ice Cream and Brandy Pecan Sauce Henriques & Henriques ‘Rainwater' Madeira 40. with Wine Pairing 66. À la Carte Menu Starters Cream of Mushroom Soup with Toasted Croutons and Chives %7 Demitasse 3. / Bowl 11.%7 %7 Forni Brown Mixed Greens with Medjool Date Salad %7 11.%7 %7 Gorgonzola Dolce, Candied Pecans and Creamy White Balsamic %7 %7 %7 Beef Carpaccio with Crushed Himalayan Truffles%7 13.%7 %7 Crispy Potatoes, Watercress, Frisée and Lemon Aïoli%7 %7 %7 Charcuterie Plate %7 12.%7 %7 Chorizo, Lonzo and Bresaola%7 %7 %7 Foie Gras Mousse with Port Geleé %7 8.%7 %7 Toasted Croutons%7 %7 Nantucket Bay Scallop Ceviche with Ginger Braised Shiitake Mushrooms%7 14.%7 %7 Avocado, Mandarin Orange, Tobiko, Diakon Sprouts and Fried Ginger%7 %7 Entrées Pan Roasted Alaskan Halibut with Chorizo and Steamed Clams %7 28.%7 %7 Sautéed Pea Shoots, Yellow Garlic Chives and Curried Almonds Sake Mirin Broth%7 %7 %7 Seared Nantucket Bay Scallops and Sweet Potato Gnocchi %7 29.%7 %7 Delicata Squash, Ginger Braised Shiitakes and Sweet Potato Chips Kaffir Lime and Lemongrass Sauce%7 %7 %7 Butter Poached Maine Lobster %7 38.%7 %7 Celery Root Puree, Brussels Sprouts and Chestnut Tortellini %7 %7 %7 Lobster Sauce %7 %7 %7 Roasted Liberty Farms Duck Breast with Butternut Squash Ravioli%7 37.%7 %7 Seared Porcini Mushrooms, Toasted Hazelnuts, Huckleberries and Spinach%7 %7 %7 Brown Poultry Jus%7 %7 %7 Grilled Beef Tenderloin with Potato Horseradish Ravioli %7 38.%7 %7 Button Mushrooms, Pearl Onions, Hobbs Smoked Bacon and Red Wine Glaze%7 %7 %7 Chef Co-Owner Todd Humphries Chef de Cuisine Christopher Litts Mushroom and Vegetable Tasting “Cantharellus cibarius” Sautéed Chanterelle Mushrooms Spiced with Nutmeg Cream of Sunchoke Soup Shaved Himalayan Truffles and Sunchoke Chips Meyer –Fonné Edelzwicker, Katzenthal, Alsace, France, 2008 “Sparassis crispa” Pan Roasted Cauliflower Mushroom with Indian Spices Cauliflower Florets and Coulis Potato Croquettes and Apples Braised with Fresh Turmeric Relic Wines ‘Alder Springs Vineyard' Viognier, Mendocino County, California, 2008 “Boletus edulis” Seared Sonoma Coast Porcini Toasted Hazelnuts, Sage and Brown Butter Sauce Sweet Potato Gnocchi Paloma Vineyard Merlot, Spring Mountain District, California, 2006 “Lactarius rubidus” Candy Cap Bread Pudding Currants and Golden Raisins Maple Sugar Anglaise Badia a Coltibouno Vin Santo del Chianti Classico, Italy, 2003 59. with Wine Pairing 108. Chef's Tasting Terrine of Foie Gras Black Mission Fig Jam with Port Geleé and Toasted Croutons Vincent Raimbault ‘Les Terrages' Vouvray, France, 2007 Butter Poached Maine Lobster Celery Root Purée, Brussels sprouts and Chestnut Tortellini Lobster Sauce Melanson Vineyard ‘Stone's Throw Block' Chardonnay, Napa Valley, California, 2006 Grilled Petite Beef Tenderloin with Potato Horseradish Ravioli Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Red Wine Glaze Cross ‘Brix Vineyard' Cabernet Sauvignon, Oakville, California, 2004 Choice from our Dessert or Cheese Menu 67. with Wine Pairing 118. Kindly Note That an 18% Service Charge Will Be Added To Parties of Six or More __________________
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