cous cous & roasted cauliflower

brussels sprouts, pine nuts

tomato consomme

Sugar snap peas, dashi simmered baby Kabu, purple mizuna

sonoma market spring salad

sting nettle miso, pistachio, fresh ricotta, little gem lettuce, kumquats, radish

duck liver mousse

brown butter raisin paste, pomegranate and port gelee

pan seared polenta

polenta cake, sauteed market vegetable, heirloom cherry tomato, truffle oil

house smoked ocean trout

whipped crème fraiche, harissa, orange, toasts, arugula

hibiscus glazed “barbequed” pork ribs

with bean sprouts quick “kimchee” and coleslaw, arugula

lamb merguez

spring peas tzatziki, fennel escabeche, harrisa, pickled red onion

seared albacore + beans

seared albacore, arugula, citrus, simmered casoulet beans

day boat scallops with farro “risotto”

brussels sprouts, kale sprouts, baby squash, kumquats

rib eye

roasted sunchokes,‏ espresso essence parsnips puree, shimeji & king trumpet mushroom

porchetta

rolled pork belly stuffed with basil walnut pesto, fennel, carrot garam masala puree

duck leg confit

green kidney beans, basil soil, fennel shallots escabeche

half of roasted pintade

slow braised‏ and roasted guinea fowl, parsnip puree, brussel sprouts, shimeji

fancy pants” cheese plate

pt reyes blue, manchego, port salut, honey walnuts

almond butterscotch pot de creme

rhubarb & beet panna cotta

chocolate mousse

sweet pastry bread pudding