Savor the Season: Our Spring Menu

Celebrate spring with our seasonal menu, meticulously curated by Chef Hana. Enjoy innovative dishes crafted from fresh, locally sourced ingredients that capture the vibrant essence of wine country. Each bite offers a refined, gourmet experience for your palate.

Brunch

Smoked Salmon Benedict

Model Bakery English muffin, poached egg, avocado, hollandaise, pickled shallot, arugula

French Ham & Asparagus Benedict

Thinly shaved French ham, swiss & gruyere, grilled asparagus, dijon-hollandaise, dill 

Homemade Granola Parfait

Apricot-almond granola, wild honey Greek yogurt, elderflower poached apricots

Avocado Toast

Bellwhether Farms Basket ricotta, seasonal pesto, avo, Tuscan herb olive oil, microgreen mix, everything dust

Eggs en Cocotte

Baked eggs with chantarelles, leeks, goat cheese, and fines herbes

Lemon-Ricotta Soufflé Pancakes

Meyer lemon, basket ricotta, my grandmother’s secret maple syrup

Blood Orange Morning Loaf

Buttermilk loaf cake, blood orange glaze, vanilla bean panna cotta on the side

Bagel and Lox Bar

House-made made bagels with all the fixings: Smoked salmon, lemon-herb cream cheese, avo, red onion, capers, dill, cucumber

+ add smoked trout or a hard-boiled egg

Quiche Aux Lardons

Camembert, asparagus, hen of the woods mushrooms, caramelized onion. Served with petite green salad

Appetizers

Sweet Pea & Crab Blini

 Dungeness crab, chive crème fraîche, avocado, preserved meyer lemon, mustard “caviar”

Carrot Hummus Tartines

Whipped feta, carrot top pesto, roasted veggie crudo, frizzled kale

Sticky Pork Meatballs

Ginger, sesame & scallion

Salmon Belly Poke Bites

Toro, white-sesame rice crisp,

cucumber-avo crudo, dill crème, sweet-hot-mustard, salmon roe

Citrus Bruschetta

Honey-infused chèvre, tangerine jam, blood orange, cara cara & kumquat, pistachio nut dust, hot honey

Bacon & Eggs Bruschetta

Wiseacre Farms egg salad with herbs from our garden,

pickled shallot, smoky paprika aioli, guanciale 

Avocado Toast 

 Watermelon radish slaw, green goddess, lardon, chervil & Maldon Flake Salt

Salads

Baby Gem Lettuce


Heirloom carrot ribbons, sunchokes, wild herbs,
toasted sunflower seed, drunken goat gouda, dried currants

Cobb


Buttermilk poached chicken breast, hass avocado,
6 minute boiled egg, Danish blue, burst grape tomatoes, maple-pepper bacon

Green Goddess & Butter Lettuce


Castelfranco, avocado, fava beans, smoked goat cheddar, crispy shallots
+add lemon-garlic grilled shrimp

Greek Panzanella


Persian cucumber, cherry tomatoes, thinly sliced red onion,
​gypsy peppers, marinated feta, Brick Maiden bread

Grapefruit and Arugula
​

Shaved wild fennel, avocado, ricotta salata, toasted pepitas

Amuse Bouche

Leek and Potato Soup

Walnut-parsley gremolata, pig jowl cracklins

Spring Crab Cakes

Panko crusted lump-meat Dungeness Crab,

farro, quinoa and fava bean pilaf, preserved lemon tartar sauce, green goddess drizzle

Shrimp, Fennel & Lemon Fritto Misto

Lightly fried with calabrian chili & preserved lemon aioli

English Pea & Nettle Soup

Wild mountain ham & mint

Green Lentil Soup

​Sorrel, yogurt and marinated feta

Heirloom carrot and Orange Soup

Tamarind swirl, carrot confít

Main Courses

Grilled Marinated Lamp Chops

Smoky eggplant purée, Moroccan roasted baby heirloom carrots,

chimichurri, miso-butter

Tagliatelle & Garlic Shrimp in Lemon Cream

 Ramps, crispy prosciutto, ricotta salata, pine nuts

Buttermilk Poached Chicken Breast

Potato-celery root purée, lightly dressed field greens, blue cheese, slivered almonds

Spring Lasagna

Béchamel, artichoke hearts, spinach, wild mushrooms, 4 cheeses.

Topped with chicken & fennel sausage ragù 

Crispy Skin Salmon & Heirloom Carrot Risotto

Pistachio-mint pesto, sheep’s milk feta, pea tendrils

Individual Chicken and Morel Pot-Pies

Spring veggies and flaky pastry with drunken herb gravy

Stinging Nettle & Ricotta Gnocchi

Tomato ragoût, shaved asiago 

Spring in a Bowl Risotto

Oyster mushrooms, asparagus, peas & zucchini with pecorino 

+ add grilled shrimp or scallops

Lemon-Tarragon Chicken

Seared & bathed in white wine cream with sautéed chanterelle's & baby broccoli 

Catch of the Day

Spring herb compound butter, lemon-dill new potatoes, grilled asparagus

Desserts

Chamomile Cake

Wild honey gelato, honeycomb

Individual Lemon Meringue Tartlet

Pastry crust, meyer lemon curd, brûléed meringue, candied lemon peel, meringue dust

Almond-Olive Oil Cake

Clementines, honey roasted almond, Napa Valley virgin olive oil

+ add Grand Marnier whipped cream or tangerine sorbet

Apricot Upside-down Cake

Mascarpone gelato, pistachio, browned butter glaze, thyme

Seasonal Ice Cream Sandwich 

Honey-lavender ice cream sandwiched between Meyer lemon shortbread glazed with lavender icing

OR

Black sesame shortbread with matcha green tea Ice cream, rolled in toasted sesame