Spring four-course

tasting menu

APPETIZERS

Pommes Dauphinoise, truffle crema

Warm crab and artichoke remoulade on brioche with shaved Comte

House-smoked Ora King salmon tarte, lemon & chevre blanc manger

Mushroom Duxelles vol au vent, grated parmesan

Dry-aged beef tartare on pommes gauffrettes

Bread and house-churned butter, sea salt

Gem lettuce salad

Swank Farms heirloom tomatoes, local strawberries, Persian cucumber, shaved ricotta salata, sherry shallot vinaigrette

Choice of entrée
Monterey Bay abalone risotto

Truffle vinaigrette, seared oyster mushroom, parmagiana Reggiano

-or-

Butter poached Alaskan halibut

English peas, lemon braised radish, fennel, lemon emulsion

-or-

Prime filet mignon

English peas, heirloom carrots, roasted king trumpets, pommes Sarledaise, sauce Bordelaise

Dessert

Peach tarte with house-churned vanilla gelato

View Other Menus

Spring tasting menu

Autumn roaming banquet menu

 

Strolling summer dinner

Seven-course late summer tasting menu

Family-style feast

Spring four-course tasting menu

Five-course menu with champagne hour and petits fours

 

Large-scale winery event with multiple buffets

Wine club barrel tasting event with full-service menu