Sample Dinner Menu

Prix-Fixe Five-Course Menu 75
With Wine Pairings 110

Prix-Fixe Seven-Course Chef Selected Menu 95
With Wine Pairings 145

Today’s Appetizer Recommendations

Luna Oysters and Gravlax
Sake Marinated Trout Roe, Honey-Mustard, Buckwheat Blini 18

* Yellowfin Tuna Tartar
Chili Pepper, Shaved Fennel, Toasted Sesame Oil 21

Lobster Soup with Shrimp Boudin
Asparagus Confetti, Cream, Cognac 14

* Bison Carpaccio with Truffle Oil
Purslane, 2 Year Old Manchego, Garlic Crostini 19

Sautéed Quail Salad with Mache
Pickled Pumpkin Pearls, Pumpkin Seeds, Orange Ginger Dressing 18

Smoked Herring and Eel
Potato Salad, Caraway Seeds, Sweet Onions, Dill 17

Suckling Pig Head Cheese
Pink Small Radishes, Vinaigrette, White Pepper, Dijon Mustard 14

Mille Fleurs Lobster Salad
Garden Greens, Avocado, Papaya, Lemon, Flower Pedals 25

Soup of “Musqué de Provence” Pumpkin
Light Cream, Pumpkin Seed Oil, Cinnamon Croutons 11

Peterson’s Farm Garden Salad
Vegetable Crudite, Reims Champagne Dressing 13

Endive Salad with Rouge River Oregon Blue Cheese
Bosc Pear, Toasted Pecans, Pomegranate Juice Emulsion 15

Sweet Potato Ravioli in Brown Butter
Fried Sage, Bread Crumbs, Grated Parmesan 16

Multi-Color Beet Carpaccio
Stinging Nettle, Arbequina Olive Oil, Garlic, Torpedo Onion Tempura 15

Black Olive Crusted Alaskan Halibut
Bed of Swiss Chard, Lemon Confit, Pastis Sauce 34

Venison Rib Chop with Dried Blueberries
Hazelnut Spätzle, Butternut Squash, Cacao Juniper Berry Sauce 38

* Filet of John Dory with Spot Prawns
Jerusalem Artichoke Puree, Fried Spinach, White Truffle Cream Sauce 41

Oven-Roasted Suckling Pig
Crackling Skin, Riesling Sauerkraut, Roasted Apple, Whipped Potatoes 28

* California Squab and Seared “Foie Gras”
Red Wine Braised Cabbage, Chestnuts, Port Wine Reduction 35

Open Space Grass Fed Beef Skirt Steak
Bone Marrow, Black Pepper, Chives, Red Zinfandel Sauce 29

‘’Wiener Schnitzel” of Strauss Farm Veal
Wild Arugula Salad, Caperberries, Lemon Parsley Butter 34

Medallions of Rabbit Loin, with its Liver
Rosemary Polenta, Kohlrabi, Whole Grain Mustard Sauce 27

Homemade Spinach Cheese Spätzle
Fresh Assorted Wild Mushrooms, Cave Aged Swiss Gruyere, Dried Tomatoes 21

Root Vegetable and Organic Barley Gratin
Turnips, Rutabaga, Parsnips, Carrots, Savoy Cabbage, Roquefort Cheese 24

Whole Wheat Saffron Couscous
Butternut Squash, Cranberries, Grilled Pineapple, Maple Syrup19

Brussels Sprouts in Garlic-Leek Béchamel
Hand Harvested Wild Rice, Braised Belgian Endive 18

*Most of our Vegetables are grown at nearby Chino’s Farm*