The Plumed Horse

The six dining rooms each maintain a discrete personality. There's the intimate Gold Room bathed in light from stained-glass windows; the airy Green Room, a banquet room; and the Cellar Room for wine-maker dinners and wine tastings. Seared Sonoma foie gras is centered in a pool of dusky veal demi-glace, swirled purple from fresh boysenberries and black raspberries. A proponent of organic farming, the restaurant showcases a salad of greens from which organic baby beets, turnips, fennel and other vegetables peak out, all glistening with a blood orange and basil oil dressing. Entrees include the seared Morgan Hill ostrich filet, brought back into the fold by slivers of black truffle and thin pan-seared slices of foie gras, spring carrots and haricots verts.