Seared Day Boat Scallops
Black Pepper Buerre Blanc, Celery Root Puree,
Tomato Oil

Roasted Root Vegetable
Soup Fried Basil, Hazelnut Oil

Windrose Farms Garden Greens
Sonoma County Goat Cheese, Roasted Beets,
Champagne Grapes 

Mascarpone Polenta
Fried Baby Artichokes, Vegetarian Tomato Ragu,
Roasted Cipollini Onions

Jidori Chicken
Braised Escarole, Smoked Paprika- Potato Puree,
Wild Mushrooms

8 oz Black Angus Filet
Red Pepper Potatoes, Grilled Asparagus, Steak Essence
Add Local Cayucos Abalone +20

Alaskan Halibut
Confit Tomato, Pacific Crab Ravioli, Wilted Bloomsdale Spinach

Broiled Maine Lobster +20
Parsnip Potatoes, Truffle Butter,
Brandied Haricot Vert 

Chocolate Marquis
Cherries and Cream

Meyer Lemon Cheesecake
Vanilla Bean Crust and Blueberry Cream Anglaise

Sipping Caramel for Two
Assortment of Chocolate Petit Fours

$75

Executive Chef Jacob Moss
Executive Chef Maegen Loring