Sunday through Thursday. 4 Course $49.99 per person. This is a sample menu, our menu changes frequently to allow the use of seasonal freshest produce
1st Course
Organic Loch Duart Salmon Carpaccio
with lemon, crème fraiche, cucumber, egg, capers & crostini*
Butter Lettuce Salad
with bartlett pears, candied walnuts, watercress & Point Reyes blue cheese
Arugula Salad
with apples, mandarins, fennel, lemon vinaigrette & parmesan cheese
Smooth Corn soup
with cream, parsley, chives, truffle oil & croutons*
Baked Laura Chenel Goat Cheese
with basil pesto, tomato concassee & pinenuts
Grilled Local Calamari
with honey spice, flageolet beans, lemon zest & arugula
Steamed Prince Edward Island Mussels
with garlic, tomato confit, jalapenos, white wine, shallots & grilled bread*
2nd Course
Truffle Risotto
with baby shiitake, hon shimiji mushroom & reggiano
Spaghetti*
with himalayan truffles, tomatoes,basil & parmesan cheese
Quinoa
with kale, seasonal vegetables, red wine onion/mango jam & golden beets on a bed of red cabbage
Seasonal Fish
with golden beets, oranges, red cabbage, shallots, watercress, cilantro & champagne vinegar
Pan Roasted Rocky Jr. Range Chicken
with fresh herbs, mashed potatoes & jus de poulet
Grilled Golden Gate Natural Angus Flat Iron Steak
with roasted potatoes, zucchini, tarragon butter & red wine sauce
Cheeses & Desserts
Buche au Luit de Chèvre
aged goat cheese with star-anise honey & walnuts
Point Reyes Blue Cheese
with fruits & currants
Grapefruit Granite
Semifreddo all' Amaretto*
