Europa

Pan seared lemon-pepper crusted wild scallops finished in white truffle aioli

New zealand mussels & manila clams perfected in white wine, garlic, tomatoes and whole grain mustard with fresh tarragon leavessteak tartare

Dijon, capers, cornichons, shallots, fine herbs, baby arugula, crostinimushroom ragout

With soy sauce in a creamy chardonnay reduction, served with a garlic fragrant rosemary roll and a touch of black trufflesescargot villa franche

Filled with escargot, garlic-parsley butter with a sprinkle of point reyes blue cheese

With a wild lavender honey drizzle, accompanied with homemade sweet & spicy tomato marmalade

With citrus vinaigrette and red pepper remolade

With escargot, garlic-parsley butter with a sprinkle of point reyes blue cheese

Charred hearts of romaine lettuce, caesar dressing, bacon-apricot jam, shaved parmegano reggiano and crostini

Roasted organic golden and red beets, point reyes blue, candied walnuts, organic baby greens, laced in a sherry vinaigrette

Baby greens with candied walnuts, dry apricot, pickled red onions, gorgonzola pear vinaigrette and poached pear

Pan seared, yukon gold gruyere mash, hericot verts and lemon caper butter sauce

Pan seared and perfected in the oven with sweet berry compote, spinach and artichoke hearts, available blackened

Scallops & shrimp served in a spicy vodka sauce with smoked sundried tomatoes, saffron cream linguini

Traditional san franciscan style stew with fresh assorted fish, clams, mussels and shrimp

Duck confit served with a pomegranate demi-reduction, sun dried tomato & basil cous cous

Sauteed with mushrooms, capers, garlic in a light white wine sauce and served over linguini

Aged angus filet, yukon gold gruyere mashed potatoes, hericot verts, whiskey peppercorn sauce

Herb marinated grilled pork chop, potato au gratin, mushroom demi-sauce and asparagus

Herb marinated and served with heirloom maui beans and swiss chard

Herb marinated and served with heirloom maui beans and swiss chard

Burgundy braised beef short ribs, yukon gold gruyer mashed potatoes, roasted mushrooms, pancetta, and wilted organic chard

A slow braised berkshire shank, served in its own sauce on a bed of saffron risotto

Hen of the woods, crimini and oyster mushrooms, arborio rice, porcini mushroom broth, parmigiano reggiano, black truffle

With a molten ganache center and vanilla bean gelato

Caramelized creamy custard encrusted in turbinado sugar

A selection of humboldt fog, spanish mancchego and point reyes blue served with fresh seasonal fruit, nuts and wildflower honey