Winter Indulgence: Gourmet Comfort & Seasonal Elegance

Delight in our winter menu where Chef Hana transforms locally sourced ingredients into hearty, elegant dishes. Embrace the season's chill with comforting flavors and refined artistry that infuse each plate with warmth and sophistication for your winter gatherings.

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

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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

Appetizers & 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 & 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