Please call the restaurant for today's selection.
Mendocino county pears, frisee, baby arugula, pine nuts, blue cheese, lemon mustard vinaigrette.
Housemade garlic croutons, Parmesan cheese, Meyer lemon and prawns sauteed with garlic and chardonnay.
Shaved fennel, endive, pecans, Monterrey strawberries, Laurel Chanel goat cheese and walnut sherry vinaigrette.
Ornamental kale, pistachios, Laurel Chanel goat cheese, tangerine, watermelon radish and white balsamic vinaigrette.
Sold each on a half shell with mignonette and house made cocktail sauce.
Mild funkiness and creamy.
Floral, herbal and citrus finish.
Rich, creamy and bold.
Caramel and nutty.
Smooth texture and mushroomy.
Delicate, sweet and tender.
Piquant and spicy.
Fruit, wood and smoke.
Delicate and reminiscent.
Chef's selection of 6 pieces of the freshest cheeses and/or charcuterie.
Your choice of 4 cheeses and/or charcuteries.
Broccoli puree, roasted cauliflower, golden raisins, brussel sprout leaves, diced almonds and curry emulsion.
Wild sage, homemade pancetta, Asiago cheese and lemon alioli.
Avocado, cucumber, red onion, jalapeno, meyer lemon, daikon sprouts, wasabi caviar, taro root chips and wasabi aioli.
Calamari, rock shrimp, jalapeno, Fresno chili green onion, cilantro, sweet and spicy sauce.
Baked phyllo leaves, black truffle Brie cheese, fig spread, black Mission figs, candied walnuts and pinot noir glaze.
Spicy lime coriander sauce and harissa alioli.
Elbow pasta, bread crumbs and homemade pancetta 3-cheese sauce and red chard.
Creamy polenta and mint chimichuri sauce.
Saffron white wine, pancetta, cherry tomatoes and chili flakes.
Gorgonzola cheese sauce, grilled Brentwood peach chutney, potato puree, sauteed spinach and mushrooms.
Organic quinoa, green lentils, red pepper hummus, zucchini, roasted peppers, peeled toybox tomato, curry oil and balsamic syrup.
Butternut squash risotto, zucchini, roasted bell pepper, dino kale, Parmesan and pan jus.
Green lentils, kale and lobster sauce.
Halibut, salmon, mussels, calamari, lobster broth, chili, flakes, celery, tomatoes and zucchini.
Romaine hearts, beefsteak tomatoes, red onions, pickles, cheddar, sauce a la first crush and hand cut fries.
Wrapped in Applewood smoked bacon roasted marble potato, Brussels sprout leaves, asparagus, house made pancetta and cabernet blackberry demi glace.
Choice of 3 desserts.
Raspberry sauce and vanilla gelato.
Berries and shortbread cookie.
Blueberry compote and vanilla ice cream.
Pear stewed in pinot noir, stuffed with red fruits and infused with chardonnay and cheese.
Please call the restaurant for details.
Menu for First Crush provided by Allmenus.com
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