Winter Menus
APPETIZERS AND SMALL BITES
Steak Tartare
Garlic and herb-infused crostini, kale-caesar slaw, truffle aioli, fried capers, truffle pecorino
Hamachi Poke
Yellowtail, wild purslane, lychee-lilikoi coulis, avocado, hibiscus salt, ogo nori
Spicy Sesame Crusted Lamb Meatballs
Tzatziki, zhoug sauce, shaved Persian cucumber, pomegranate, pistachio dust
Sonoma Harvest Bite
Fig cracker, crezenza cheese, honeycrisp apple & red pear, quince jam, crispy prosciutto, thyme
Mushroom Stroganoff Tartines
Variety of wild foraged mushroom sauteed with winter herbs, shallot and cream atop crusty bread, finished with thyme-chardonnay jelly & frizzled leeks
Blood Orange Bruschetta
Honey-butter crostini, chèvre, tangerine jam, blood orange segments, wild honey drizzle, pistachio nut dust
SOUPS AND AMUSE BOUCHE
Dungeness Crab Cakes
Panko-crusted lump-meat crab, apple-fennel & herb slaw, avocado, preserved lemon tartar sauce
Local Oysters on the Half Shell
Trio of house-made mignonette sauces
*ask about current oyster variety
Lobster Bisque
Lobster tail and claw meat, cream, white wine. Finished with M.H. Bread and butter croutons and tarragon-chive oil
Parsnip and Roasted Garlic Soup
Parsnip chip, confit of leek, lemon crème frâiche
Roasted Butternut Squash Soup
Apple compote, Brown butter drizzle, sage leaf
SALADS
Kale Caesar
Variety of wild kale, radicchio, frisée, Meyer lemon dressing, rustic garlic croutons, parmesan, Calabrian chili oil
Winter Harvest
Honeycrisp and Gravenstein apples, Oak Leaf lettuce,
creamy Roquefort, spiced walnuts, crimson seedless, grapes, toasted rye crumb, crispy prosciutto, wild apple molasses dressing
Arugula Blood Orange
Wild baby Arugula, toasted hazelnuts, shaved fennel,
sourdough crouton, marinated feta, kumquats, date dressing
Crunchy Shaved Farmers Market Veggie
Sunchokes, heirloom carrot and radish shaved paper thin, butter King baby gems, farmers market herbs, toasted seeds and nuts, french red-wine vinaigrette
Rainbow Beets and Citrus
mâche rosettes, honey & thyme roasted beets,
Cara-Cara orange, pistachios, goat cheese croquettes honey-blood orange vinaigrette
MAIN COURSES
Wild Boar & Sausage Bolognese Ragu with House Pappardelle
Italian style in a base of sofrito & wine with forest mushrooms and herbs. Finished with grated Parmigiano & parsley
Sake & Miso Marinated Butterfish
Nori-butter jade rice, kabocha squash puree, sea greens and pea-shoot salad, umami sauce
Grilled Marinated Lamp Chops
White corn polenta, roasted baby heirloom carrots, chimichurri, tomato-coriander jam
White Truffle Tagliolini
Homemade tagliolini pasta, sauteed forest mushrooms, white wine, cream, truffle. Finished in parmesan-rind brodo with Truffle Pecorino and pancetta
Boneless Shortribs
Slow roasted for 7 hours in zinfandel. Served on white veggie puree with bone broth jus, melting leek soubis & wild mizuna
Juniper Rubbed Pan Seared Duck Breast
celery root-parsnip mash, poached tart cherries in port reduction, young chicories
Maple-Glazed Rosemary Brick Chicken
French onion and butternut squash savory bread pudding, maple-bourbon jus, grilled broccoli raab
Ocean Trout Roasted in Fig Leaves
Ginger-garlic brown butter, farro risotto with golden veggies & grilled fennel
DESSERTS
Hazelnut Flourless Chocolate Torte
drunken berry redux, wild honey gelato
Sticky Gingerbread Cake with Liquored Up Cream Cheese Frosting
salted caramel, bourbon ice cream
Pumpkin Cheesecake
Speculoos cookie crust, sour cream vanilla bean glaze, pumpkin seed brittle
Upside Down Clementine Cake
With citrus curd and sambuca spiked whipped cream
Chai Creme Brûlée
pear coulis, whipped cream
BRUNCH
Grapefruit and Dungeness Crab Salad
Winter citrus, Bellwether Farms basket ricotta,
watercress & chives, shaved fennel, blood orange vin +Add a poached egg
Parfait
Toasted Buckwheat-cherry granola, Icelandic yogurt, winter stonefruits, roasted hazelnuts, hemp seeds, chestnut honey
Bagel and Lox
House-made bagels, cured salmon belly, avocado, pickled red onion, cucumber, cream cheese, fried capers & dill
+ add hard boiled egg or smoked trout
Smørrebrød Board
Classic Nordic spread with all the fixings.
Ask for details
Frisée Aux Lardons
Pan-fried crouton, lardon, pickled shallot, tarragon vinaigrette
+ add a poached egg
Bodega Bay Crab Benedict
Model Bakery English muffin, lump meat dungeness crab, avocado, poached Wiseacre Farms egg, lemon-tarragon hollandaise, kumquat + baby gem salad
Sausage Gravy Benedict
Buttermilk biscuit, sweet potato and wild mushroom hash, poached or fried egg. Topped with sausage gravy and fried sage
Roasted Root Veggie and Caramelized Onion Quiche
Gruyère, Camembert and thyme. Lightly dressed winter greens on the side
Croque Madame
Brioche, shaved french ham, dijon, mornay, fried egg
Seasonal Veggie Hash
Eggs any style, duck fat and french herb hash browns,
goat cheese, pesto
Savory Waffle with Local Smoked Trout
Herby malted waffles, Anna’s Seafood smoked trout,
savory coeur à la crème, apple-persimmon slaw, avocado
Soufflé Pankcakes
Sour cherry-pear compote, vanilla bean crème fraiche, toasted pecans
Cardamom Ricotta Fritters with Chocolate-Orange Ganache Fried ricotta donuts dusted with powdered sugar, served with Lavaloha Farms Chocolate dipping sauce, citrus curd