Californian Restaurant

Inspired by the season

One dozen homemade blinis

Thyme and sea salt scented drawn butter

Wakame seaweed salad with sesame marinated tomatoes and fresh pickled ginger

Sauteed northern californian jewel box mushrooms with browned truffle butter sauce and parmesan foam

Corn bread crust with smoked tomato concasse

Roasted beet graffiti

Marinated spanish white anchovy, teardrop tomatoes with shaved pecorino and roasted garlic-cilantro caesar dressing

Kenter farms tender greens with pecans, cranberries and local aliso canyon honey vinaigrette

Nijisseiki apples, golden raisins and sherry vinaigrette

Chefs signature smoked salmon bacon, fresh shaved corn, eggs, avocado, tomato, crumbled blue cheese and champagne-dill vinaigrette

Lobster mashed potatoes, caramelized shallots and red wine reduction

Sauteed gnocchi with farmers market vegetables and bay leaf

Wild mushroom-winter truffle ragout with yukon mash and chasseur sauce

Confit of grimaud farms sonoma muscovy duck, smoked duck & herb a la carbonara

Grilled 12 oz. prime dry aged new york steak with cabernet demi glace, cipollini onion rings, point reyes blue cheese and brule garlic mashed potatoes

Char su glazed boneless prime beef short rib, grilled spicy broccolini, trumpet mushrooms and coconut broccoli froth

Petit filet mignon with jumbo lump crab cake, grilled asparagus and bearnaise vinaigrette

Char - grilled filet mignon with sweet corn polenta cake, avocado salsa and serrano chili infused demi glace