Sample Dinner Menu............................................. This Menu last was updated 7/25/08

Classic French sensibilities and fresh, flavorful ingredients form the backbone of this quintessentially modern American menu. Chef Nancy Oakes assimilates the full range of ethnic influences that comprise this country's contemporary cuisine. Asian, Mediterranean, and Latin influences can all be found. Portions are generous and the presentation always artful.



STARTERS


AHI TUNA TARTARE
Sesame Rice Cracker, Jalapeno & Ginger
Avocado, Cucumber & Miso-Eggplant Salad 17.50

MONTEREY RED ABALONE
Fried Green Tomatoes, Green Tomato Tartar Sauce, Sydney's Watercress 19.75

DAYBOAT SEA SCALLOPS
Wagyu Beef Cheek Pastrami, White Corn “Bisque”, Roasted Summer Peppers 18.

CRISPY MARYLAND SOFT SHELL CRAB
Crispy Green Beans, Shiitake Mushrooms, Pickled Armenian Cucumber
Ginger-Miso Mayonnaise 16.

LOCAL SAND DAB
Stuffed with Rock Shrimp, Shaved Hearts of Palm, Ranch Dressing 15.75

CALAMARI STUFFED with CRAB & APPLEWOOD SMOKED HAM HOCK
Fresh Shelling Beans & Sea Bean Ragout 16.50

GOLDEN BEET & FRESH GOAT CHEESE RAVIOLI
Summer Truffles & Hazelnut Pesto 17.75

CRISPY VEAL SWEETBREADS
Padron Peppers with Roasted Garlic Aioli
Papas Bravas & Salmetto Picante, Aged Sherry Vinegar 17.75

SEARED SONOMA FOIE GRAS
Toasted Cornbread, Blackberries, Beer Nuts & Dark Jus 25.

AVOCADO SALAD
Greek Yogurt & Feta Cheese, Persian Cucumber Salsa Verde
Lemon Boy Tomatoes, Mint, Cilantro & Lolla Rossa Lettuce 14.

DUNGENESS CRAB SALAD
Little Gem Lettuce, Parmesan Croutons, Asparagus, Caesar Dressing 17.75

CHEROKEE & SUNGOLD TOMATOES
Buffalo Mozzarella, Piccolo Fino Basil, Extra Virgin Olive Oil 15.

ARCTIC SNOW NECTARINES & FOURME d' AMBERT BLUE
Mixed Organic Greens, Candied Walnuts 14.


MAINS

WILD KING SALMON (ALASKA)
WOOD FIRE GRILLED
Shaved Summer Truffles & Crispy Potatoes
French Beans, Hazelnuts, Creme Fraiche, Peppercress & Lemon 36.50

WHITE SEA BASS (CALIFORNIA)
WILD CAUGHT & PAN ROASTED
“Bouillabaisse” Potatoes, Monterey Calamari, Pancetta & Basil
Dungeness Crab Aioli & Shellfish Nage 35.

NORTHERN HALIBUT (ALASKA)
PAN ROASTED
Crispy Squash Blossom Stuffed with Shrimp & Basil
Ella Bella Summer Squash Risotto, Roasted Chanterelle Mushrooms, Herbed Beurre Fondu 36.

PEKIN DUCK (SONOMA)
SLOW ROASTED BREAST & CONFIT LEG
Corn Spaetzle with Toasted Pecan & Chives
Wilted Spinach, Cherry Marmalade, Roasted Duck Jus 31.

BERKSHIRE PORK CHOP (EDEN FARM, IOWA)
WOOD OVEN ROASTED
Mashed Potatoes with Caramelized Onions, Toasted Pine Nuts
Hiromi Plums Glazed with White Balsamic, Broccoli Rabe with Melted Garlic & Chile Flakes
Roasted Pork Jus with Sage 33.

CALIFORNIA LAMB T-BONE (DIXON)
WOOD OVEN ROASTED
STUFFED WITH MORELS &TRUFFLED PECORINO
Mariquita Farms Fondant Potatoes & Roasted Morels with Feta Cream & Mint
Sauteed Lambs Quarters with Lemon & Butter, Fennel & Toasted Garlic Relish, Lamb Jus 37.50


ANGUS FILET MIGNON (CA.)
WOOD OVEN ROASTED
Bacon Roasted Potatoes with Blue Cheese Dressing & Smoked Tomatoes
Sauteed Bloomsdale Spinach with King Trumpet Mushrooms
Red Wine Beef Jus 42.

$4 Split Plate Charge


Executive Chefs
Nancy Oakes & Pamela Mazzola

Chef de Cuisine Sous Chefs
Ravi Kapur Stephane Tonnelier & Freedom Rains
Juan Mendoza
General Manager
Kathy King

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