appetizers

purée of tomato soup with fennel oil and crème fraîche
7.50

sugar pie pumpkin gnocchi with wild mushrooms, brown butter cream,truffle oil and hazelnut gremolata
13.50

thyme and garlic soufflé with dungeness crab and gulf shrimp cream, roast tomatoes, lemon and parsley
13.75

portabella mushroom fritters with aïoli, parmesan,arugula and caper vinaigrette
9.75

baby lola rossa lettuces with point reyes blue cheese, pink lady apples,
candied walnuts and champagne vinaigrette
9.50

caesar salad
9.50

mixed baby le ttuces with sherry shallot vinaigrette and persimmon relish and goat cheese crostini
7.50

entrées

baby artichoke risotto cake stuffed with mozzarella, served with butternut squash, pearl onions,
baby spinach, salsa verde and crispy oyster mushrooms
17.25

grilled dayboat scallops with potato and anaheim chili gratin, quince aïoli, sherry gastrique,
snap peas, baby carrots, fried shallots and toasted almonds and garlic
23.50

grilled salmon with buttered leeks and cucumbers, celery root and potato purée, orange
butter and basil vinaigrette
22.95

chicken cooked two ways with Prosciutto di Parma and sage with scalloped sweet potatoes
and brown butter brussels sprouts
19.75

roast porchetta with caramelized rosemary and garlic cream, peppers and onions,
braised tuscan kale and creamy parmesan polenta
22.75

Moroccan ravioli of ricotta and leeks with braised spiced lamb and tomato sauce
and house made yogurt with mint and garlic
21.95

desserts and cheeses

artisanal cheeses:
Cowgirl Creamery Mt. Tam, Central Coast Creamery Harmony,
cabecou with honey and olive oil and house made walnut and currant bread
9.50

Santa Rosa plum and white peach sorbets with walnut shortbread cookies
7.50

warm chocolate and walnut cake with orange crème anglaise, chocolate sauce and whipped cream
7.50

warm pineapple upside down cake with vanilla ice cream and caramel sauce
7.50

mascarpone cheesecake
7.50

hot fudge sundae with whipped cream and toasted nuts
7.50

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