MENUS > Spring Tasting Menu

  • Chilled heirloom tomato consommé
    with lobster and basil oil
  • Seared ahi tuna with white corn "soubisse"
    pickled chantrelle mushrooms, herb salad and tarragon oil
  • Crispy pork belly, braised in wheat beer and coriander
    seared and glazed with sweet-sour plum and anise over sauté ed escarole, pancetta demi sauce and smoked nectarine coulis
  • Grilled striped bass over petite ragout of roasted peppers,
    fresh garbanzos, and eggplant with green olive salsa and micro mirepoix herbs
  • Grilled Sonoma rack of lamb
    over polenta with basil glazed blue lake beans and black cherry demi glaze
  • Pan roasted bavette steak over herbed farro pilaf, with black truffle salsa verde, fava beans and morel mushrooms
  • Caramelized black mission and kadota figs
    over a rosemary scented sabayon resting in pluot consommé, topped with shortbread cookie crumble