Dinner Menu

Dinner Menu

April 20, 2014

Starters for the Table

deviled crab eggs - lime, curry, mustard and apple 12

lamb pastrami - pickled onion, rye crisp and coriander 11

selection of house made salami - beef cacciatore, truffle-hazelnut and veal cacciatore 13

grilled wild rice crostini -spring pea-mustard green pesto, pine nut androasted leek 13

artisanal cheeses -selection of three 18

carmody, bellwether farms,petaluma, ca. cow’s milk ~ sweet, caramel, smooth
lamb chopper, barinaga ranch, marshall, ca. sheep’s milk ~ rich, buttery
buche, celles-sur-belle, france, goat’s milk ~ soft, rich, creamy


pancetta and garden kale soup - fava bean, crouton, garlic and grana padano 10

caesar salad - hearts of romaine, garlic croutons and grana padano cheese 11

arugula and rhubarb salad - duck pancetta, chevre, hazelnut, marjoram, frisee and mustard 12

chopped garden kale salad -sunflower seed, currants, ricotta salata, turnip and lemon 10

steamed p.e.i. mussels - parsley garlic broth, vermouth and wild rice toast 10

estate beef & lamb meatballs - almond salsa rossa, oregano and garden cilantro 12

roasted beets -hazelnut, point reyes blue cheese, red quinoa, dried cherries and madeira 10

Main Courses

emigh ranch lamb - spring vegetables, wheat berries, garden lavender and honey 29

hawaiian mukau - braised artichoke, beet, fava bean, radish and pickled leeks 30

almond risotto - spring peas, asparagus, mascarpone, mushrooms, lemon and parmesan broth 22

gnocchi - duck pancetta, artichoke, endive, garden greens and natural jus 23

grilled grass fed beef burger -cheddar cheese, house made bacon, steak onions and fries 18

smoked stone valley farm pork chop -house made sauerkraut and riesling 

Wood Grilled Steaks

-served with butter braised spring onion, fingerling potato, salsify and bone marrow butter-

new york strip /creekstone, all natural 36

filet mignon / all natural 42

28 day aged beef ribeye for two / all natural 85