DINNER MENU
APPETIZERS
CRISPY SAVOYARD CHEESE BON BON 11
Phyllo Dough , Organic Greens , Organic Raw Honey
MUSSEL TARTINE 12
Shitake Mushroom , Black Garlic , Aioli
ROASTED BRUSSEL SPROUT 12
Pickled Delicata , Cashew Cream , Cocoa Nib
RABBIT & FOIE GRAS TERRINE 16
Kumquat Mostarda , Petite Salade , Toast
RADICCHIO SALAD 12
Opal Apple , Pomegranates , Spice Lebneh , Pistachio Dukkah
Warm Baguette , Honey Butter , Sea Salt 3
ENTREES
MUSCOVY DUCK CONFIT 24
Corona Bean , Broccoli Rabe , Arugula
WILD SEA SCALLOPS 23
Sweet Potato , Roasted Red Onion , Walnut Caper Vinaigrette
PAINTED HILLS FARM SHORT RIB BOURGUIGNON 25
Hon Shimeji Mushroom , Roasted Carrot , Cipollini Onion
ANDERSON VALLEY FARMS SMOKED LAMB CHEEKS 24
Bacon & Mustard Braised Cabbage , Rye Bread Crumb , Baby Potato
BUTTERNUT SQUASH RAVIOLI 23
Saba , Hazelnut , Parmesan
DESSERT
MEYER LEMON CREME CREPE 8
Wild Berry Coulis
BUTTERSCOTCH BUDINO 8
Red Wine Cherries , Chantilly , Salted Caramel
NUTELLA TORTE 8
Red Wine Cherries , Candied Hazelnut , Chantilly
Cuisine by Seth Bateman
Items on the menu may change without notice due to availability and at the discretion of the chef. We proudly feature seasonal and year-round local artisans.