Starters
Ragout of Escargots
$12.75
Served in puff pastry
Smoked Goat Cheese Salad
$12.50
Utilizes fresh laura chenel cheese smoked over grapevine prunings and served with toasted walnuts on organic greens dressed with mustard-herb vinaigrette.
Torchon of Foie Gras
$22.50
Marinated in port with quatre épices, is sliced and served on toasted brioche with a bing cherry compote and a port syrup.
Steak Tartare
$14.25
Freshly ground to order from our beautiful black angus beef, with all the accoutrements, more or less. Mix it as you like it.
Sweetbreads Two Ways
$13.25
Brown braised and breaded and sauteed different flavors, different textures. Two different sauces, too. A reduction of the braising liquid and a ragout of local golden chanterelles.
Dinner Salad
$7.25
Organic mixed greens is tossed with your choice of dressing, and garnished with sliced radishes and red onions, grated carrots, and sliced mushrooms. Dressings are mustard-herb vinaigrette, balsamic vinaigrette, or creamy point reyes blue cheese.
This Evening's Soup
7.50
Always made from scratch, and often incorporates one of our housemade stocks.
$Main Course
House Pasta
$21.50
Features our housemade marinara spicy-hot from the addition of habanero and chipotle. Combined with diced, sauteed chicken-turkey sausage, and served over fettuccine. The heat of the sauce is tempered by a mediterranean-inspired garnish of fresh goat cheese, roasted garlic and sun-dried tomatoes.
Paupiettes of Petrale Sole
$27.50
Stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sauteed and served with a sauce of brown butter, garlic and capers.
Frog's Legs
$27.50
Ours are prepared the traditional way sauteed and finished with white wine, lemon juice, garlic, parsley and butter. We'll supply a finger bowl.
Pacific Coast Wild King Salmon
$29.50
Serve it with a rustic-style bearnaise sauce shallots, sherry vinegar, brown butter, cracked white pepper and fresh tarragon.
Muscovy Duck Breast
$32.75
Pan sear it in cast iron to render some of the fat and crisp the skin, and finish it in the oven. It's served with a sauce of white balsamic vinegar, honey and dried cherries.
Free-Range Chicken
$26.75
Oven-roasted, then partially boned and served with a tarragon-infused jus.
Rabbit
$27.25
Bite-sized pieces marinated and then fried in a buttermilk coating, served with a mustard-madeira sauce.
Rack of Lamb
$34.75
two is roasted and served with a complex, provençale-style sauce. The sauce takes four days to make. Lamb stock is simmered overnight, reduced to a demi-glace, combined and simmered with wine, a vegetable mirepoix, herbs and other ingredients and, finally, thickened and seasoned. A request for mint jelly will summon the executioner from the kitchen.
Kurobuta Pork
$32.50
Raised naturally on small family farms. We start with the whole rack, and prepare it two ways. Essentially, is take a chop, take the bone off and barbecue the rib meat with our housemade spicy-sweet bbq sauce, which then gets stuffed into the loin portion. The loin is grilled very simply, so what you have is a pork chop stuffed with its own incredibly tender and flavorful rib meat.
Boneless Beef Short Ribs
$29.50
Braised and served with a cabernet reduction and sauteed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs!
New York Strip Steak
31.50
Hand trimmed and cut to order from well-marbled, grain-fed, mid-western beef. For an additional $2.00, it can also be prepared as a pepper steak, coated on one side with crushed peppercorns, sauteed and served with a sauce of red wine, brandy and demi-glace.
$House-Made Desserts
Double Caramel Custard
$6.75
The simplest of desserts, we often have people tell us it's the best they've ever had very creamy, with a light caramel sauce.
Molten Chocolate Cake
$7.75
Made with 72% callebaut chocolate. This month, it's flavored with raspberry puree and served with fresh raspberries.
A Wedge of Pepato
$8.25
With housemade soft-set strawberry jam, local honeycomb, and wheatmeal crackers.
Tartlet
$8.00
In a sweet shortcrust with frangipane and sliced peaches on top. The warm peach tartlet is served with freshly-whipped cream.
Backberry Cobbler
$7.75
Served warm with a scoop of lavender ice cream.
Pistachio Souffle
$8.25
With a warm chocolate sauce, as suggested on the menu, it should be ready shortly. If not, we may not be able to prepare it for you in time.
Pot de Creme
$7.25
Sorbet Quatres Fleurs
7.00
A refreshing blend of four fruits.
$Aperitif
Apricot Aperitif
$9.50
A glass of house chardonnay with our housemade apricot liqueur
Huckleberry Aperitif
$9.50
Pairs a glass of our house merlot with our housemade huckleberry liqueur
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