Inn at Dos Brisas

First

• Hydroponic Frisée

  Poached Quince, Artichokes, House Cured Duck Ham, Pt. Reyes Blue Cheese

• Our Garden Radishes

  Four Varieties of Radish, American White Sturgeon Roe, House Made Ricotta

• Dos Brisas Shadehouse Cucumbers

  Simply Prepared, Gulf Almaco Jack Crudo, Texas Olive Oil

• Local Sunchokes

  Prepared Multiple Ways, Honeycrisp Apple, Red Rock Cheese, Hazelnut Vinaigrette

Second

• Dos Brisas Farm Egg Yolk

  Confit, Gulf Red Shrimp, Roasted Garlic Gnudi, Basil Sauce, Parmesan

• Garden Broccoli

  Agnolotti, Romesco Purée, Tender Greenhouse Herbs, Bagna Càuda Sauce

• Organic Celeriac

  Salt Baked, Braised Celery Branch, Irish Oat Stew, Rosemary Curd, Black Truffle

• Winter Green House Heirloom Tomatoes

  Braised, Crushed and Pickled, Lockhart Quail, Burrata, Basil Flowers

Third

Four Ounce Portion, $12 Additional Ounce

• Our Duclair Duckling

  Spice Glazed, Cauliflower and Meyer Lemon, White Miso Purée, Ginger Duck Jus

• Day Boat Snapper

  Caraway Seed "Breaded", Baby Brussels Sprouts, Red Ace Spinach, Brown Butter Whey

• Freedom Ranger Chicken

  Roasted on a Bed of Hay and Herbs, Charred Romaine with Castrevelltrano Olive and Apricot; Serves Two Guests

• Local Pasture Raised Wagyu Beef

  Sorghum Cured and Wood Grilled, Sweet Potato, Garden Kale, Bordelaise Sauce

Fourth

• Organic Cranberries

  Poached, Confit and Consommé, Cinnamon Ice Cream

Fifth

• 72% Valrhona Chocolate

  Pavé, Organic Banana, White Truffle Scented Crémeux, Toasted Banana Sherbet

• Local Organic Citrus

  Bavarian, Mandarin Orange Glazed, Poached Kumquat, Orange Blossom Ice Cream

• Selection of Our Favorite Cheeses

  Traditional Garnish