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little neck clams, pei mussels, dungeness crabmeat and seafood broth
dungeness crab legs, fanny bay & malpeque oysters, prawns, verjus mignonette and cocktail sauce
crisp prosciutto, bleu cheese, flavored with garlic oil (A la Carte)
risotto, stewed tomatoes and tarragon butter sauce (A la Carte)
foie gras, leeks and mushroom consomme
guacamole, fuyu persimmons and udad papad chips
with yam puree and a loquat balsamic reduction
meyer lemon glaze, assorted citrus, micro greens toast points
point reyes bleu cheese, candied walnuts, citrus segments & walnut oil vinaigrette
baby carrot & tomato sauce
oxnard scarborough farm mesclun greens and shaved parmigiano-reggiano
cherry tomatoes, pine nuts, whole grain mustard vinaigrette
prepared table side
almond basmati rice, glazed baby carrots, saffron almond milk curry sauce
onion, tomato and pepper piperade with black rice
jerusalem artichoke confit, julienne of zucchini & carrots and cilantro clam nage
simmered in cabernet sauvignon with pearl onions, carrots, wild mushrooms and chateau potatoes
ratatouille, sweet potato puree and pomegranate sauce
creamy polenta, braised endives and rosemary sauce
roasted yukon potatoes, swiss chard, caramelized onions and garlic sauce
chanterelle mushrooms, potato puree, baby turnips, fried shallots and bordelaise sauce
