FALL MENU
The selections below offer a glimpse of this season’s tasting menu. Your menu will be uniquely crafted to suit the occasion, your preferences, and any dietary requirements.
Végétarien
Roasted Delicata Squash & Brown Butter Velouté
Silken delicata squash velouté with brown butter, toasted pepitas, crème fraîche, and crispy sage.
Wild Mushroom & Black Truffle Tartlet
Buttery pastry filled with sautéed chanterelles, porcini duxelles, aged Comté, and shaved black truffle.
Confit Heirloom Beets & Whipped Goat Cheese
Salt-roasted heirloom beets with whipped chèvre, pomegranate gastrique, candied walnuts, and baby sorrel.
Poisson (Fish)
Butter-Poached Maine Lobster & Saffron Bisque
Tender lobster tail with roasted sunchoke purée, saffron-infused lobster bisque, preserved Meyer lemon, and chervil.
Pan-Roasted Black Cod with Miso & Matsutake
Miso-glazed black cod with roasted matsutake mushrooms, daikon fondant, ginger dashi, and scallion oil.
Seared Hokkaido Scallops & Cauliflower Silk
Golden-seared scallops with cauliflower purée, brown butter, crispy pancetta, and a delicate Champagne beurre blanc.
Wild Pacific Halibut with Autumn Squash & Caviar
Pan-roasted halibut with honeynut squash purée, wilted Swiss chard, Ossetra caviar, and Champagne beurre blanc.
Viande (Meat)
Herb-Crusted Rack of Lamb & Parsnip Purée
Rosemary-crusted lamb with silky parsnip purée, roasted baby carrots, confit garlic, and a Cabernet Sauvignon reduction.
Dry-Aged Duck Breast with Fig & Port Wine Jus
Crispy-skinned duck breast with roasted Black Mission figs, caramelized endive, silky celery root purée, and Port wine reduction.
Wagyu Beef Tenderloin & Périgord Truffle
Seared Wagyu tenderloin with pomme purée, roasted maitake mushrooms, shaved black truffle, and a rich Bordelaise sauce.
Venison Loin with Huckleberry & Chestnut
Juniper-crusted venison loin with chestnut purée, roasted Brussels sprouts, pickled huckleberries, and a spiced game reduction.
Dessert
Caramelized Pear & Vanilla Bean Mille-Feuille
Layers of crisp puff pastry, vanilla bean crème diplomate, caramelized Bartlett pears, and salted caramel.
Dark Chocolate Crémeux & Black Mission Fig
Valrhona dark chocolate crémeux with Port-poached figs, cocoa nib tuile, and toasted hazelnut ice cream.
Pumpkin & Brown Butter Panna Cotta
Silky roasted pumpkin panna cotta with brown butter crumble, maple-glazed pecans, and cinnamon tuile.
Concord Grape & Mascarpone Pavlova
Crisp meringue with whipped mascarpone, Concord grape compote, rosemary-infused honey, and candied lemon zest.
Vins (Wine)
Merry Edwards Sauvignon Blanc | Russian River Valley, Sonoma County
Vibrant notes of Meyer lemon, tropical fruit, and fresh herbs. Pairs beautifully with seafood and spring vegetables.
Kistler Vineyards Chardonnay | Sonoma Coast
Elegant notes of orchard fruit, citrus, and subtle oak. Pairs beautifully with lobster and scallops.
Flowers Pinot Noir | Sonoma Coast
Bright red berries, earthy undertones, and silky tannins. Perfect with duck and wild mushrooms.
Robert Biale Black Chicken Zinfandel | Napa Valley
Rich blackberry, dark cherry, and warm spice. Complements braised meats and roasted lamb.
Revana Estate Cabernet Sauvignon | St. Helena, Napa Valley
Full-bodied with notes of cassis, dark berries, and cedar. Pairs beautifully with Wagyu and short rib.
Pasta
Wild Mushroom & Mascarpone Agnolotti
Handcrafted agnolotti filled with roasted wild mushrooms and mascarpone, finished with sage brown butter, aged Parmigiano-Reggiano, and crispy shallots.
Butternut Squash & Black Truffle Tortellini
Delicate tortellini filled with roasted butternut squash and ricotta, served with black truffle beurre noisette, toasted hazelnuts, and fried sage.