Three Course Menu 30/50
Select an option from the First, Third & Fourth Courses

Four Course Menu 45/70
Select an option from the First through Fourth Courses

Five Course Menu 55/85

First Course

Baby Greens
Laura Chenel Goat Cheese, Currants, Citrus Vinaigrette
Tangent, Sauvignon Blanc, Paragon Vineyard, Edna Valley, CA 2010

Roasted Root Vegetable Soup
Turnip, Rutabaga, Parsnip, Crème Fraiche
Stolpman, 'La Coppa Blanc', Santa Ynez, CA 2009

Napa Cabbage Salad
Grapefruit, Grilled Scallions, Blood Orange Vinaigrette
Conundrum, California White, CA 2011

Second Course

Seared Day Boat Scallops
Coriander Crust, Cilantro and Radicchio Slaw, Bacon Vinaigrette
Clesi, Malvasia Bianca, San Bernabe Vineyard, Monterey, CA 2011

Steamed Clams with Udon Noodles
Sweet Soy Broth, Scallions, Seven Spice
Hou Hou Shu, Blue Bubbles, NV

Black Pepper and Lemon Gnocchi
Herb Cream Sauce, Shaved Grana Padano
Baileyana, Chardonnay, Edna Valley, CA 2010

Third Course

Teixeira Ranch Smoked Meatloaf
Roasted Garlic Mashed Potatoes, Housemade Ketchup,
Sautéed Brussels Sprouts
J. Hofstätter, Lagrein, Alto Adige, Italy 2010

Jidori Chicken Marsala
Chanterelle Mushrooms, Roasted Fingerlings, Marsala Cream Sauce
J. Hofstätter, Lagrein, Alto Adige, Italy 2010

Fresh Arctic Char over Baby Greens
Blood Orange, Meyer Lemon, Roasted Beets
Nisia, Verdejo, Rueda, Spain 2011

Butternut Squash Enchiladas
Ricotta Cheese, Spiced Black Beans, Wild Arugula
Sierra Cantabria, Crianza, Rioja, Spain 2007

Fourth Course

Sticky Toffee Pudding
Vin Santo del Chanti Classico, 2001

Vanilla Meyer Lemon Custard
La Vie, Late Harvest Chardonnay

Brownie Sundae
Saucelito Canyon Late Harvest Zinfandel

Fifth Course

Artisan Cheese Plate
Pedro Ximenez Solero 1927

Executive Chef Jacob Moss
Executive Chef Maegen Loring
Sous Chef Ian Florence