citrus and rosemary marinated olives
6
caesar salad, shaved parmesan
8
young farm greens, whi te bean puree and olive tapenade crostini
8
goldbud farms apple and belgian endive salad, shaft’s blue cheese and candied walnuts
10
bosc pear and arugula salad, roasted wi ld mushrooms and parmesan
11
french red pumpkin soup, nutmeg crema and candied pecans
8
mediterranean mussles marinière, french fries
16
ahi tuna tartare, preserved lemon and pine nuts, toast points
12
house made charcuterie plate, salami, pate, rillette, mortadella, and ciccioli
16
foie gras terrine, roasted apples and toasted almonds, warm brioche
20
CHEF'S GRAND TASTING
seven courses prepared for the entire table
80
sommelier wine pairing
35
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pan roasted alaskan black cod, shellfish bouillabaisse, olive oil crushed potatoes
30
grilled idaho red trout, salad lyonnaise, fingerling potatoes and grain mustard
26
house made tagliarini, buttered shrimp, chive emulsion and lemon gremolata
22
crispy duck confit, butter beans and braised bacon, bloomsdale spinach
20
pan roasted petaluma chicken, baby artichokes and potatoes, truffled poultry jus
24
sonoma duck breast, parsnip puree and brussel sprouts, sauce au poivre
28
hawks burger, french fries, pickled cucumbers
12
slow roasted short rib, glazed baby vegetables, potato puree
28
double g ranch new york steak, ‘ twice baked potato’, swiss chard and roasted shallots
36
range fed veal duo, sauteed spinach and risotto milanese
38
All menu items & prices are subject to change with out notice.
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