Sonoma

Boneless chicken thighs. Potato dumplings, mixed mushrooms and a savory chicken veloute

Coffee rubbed tenderloin with local porter molasses, griddled crumpet and poached egg. Hollandaise sauce

Spicy seared ahi tuna. sesame shishito peppers, gochujang picked carrot salad

The finest helix snails served with garlicky spinach, asiago cheese and garlic crostini

Shaved pecorino romano, red onion and extra virgin olive oil. Blood orange vinaigrette

Romaine lettuce tossed with our own roasted garlic, anchovy and lemon dressing. Presented in an asiago cheese crisp bowl. Imported white anchovies upon request

Grilled romaine, great hills bleu cheese, smoked bacon, boiled egg, tomato and onion. Avocado vinaigrette

Sesame crab salad, burgundy butter lettuce, spicy pickled daikon, wasabi tobiko and chili pepper threads. Honey-ginger dressing

Served over sauteed baby kale. Topped with whole grain dijon cream

Shrimp, scallops and lobster with pacific rim vegetables and bean thread noodles. Sweet ginger hoisin

Served over caramelized onion and pork belly. Topped with spicy orange marmalade

Shaved fennel, mushrooms and a sherry pan sauce. Topped with kale, goat cheese and beet salad

Four-bone rack of colorado lamb coated with dijon mustard, rosemary, garlic and parsley, rolled in fresh panko crumbs. Roasted shallot demi-glace

On garlic crouton with roasted cipollini onion, cognac and green peppercorn demi-glace

Stone ground hominy with smoked cheddar. Topped with crispy onion and arugula salad. Honey bourbon glaze

Sesame ginger marinated then fire grilled. Sake braised bok choy and miso aioli

Grilled 16 oz. center cut chop with french peas and meyer lemon hollandaise