Strawberries and Organic Cream

Home Made Rosemary-Raspberry Jam Doughnuts

Seasonal Berries and Almond Milk

Caramelized Grapefruit

Cherry Almond Scone, Orange Butter

Straus Low Fat Yogurt, Honey, and Raspberries

Griddled Zucchini Bread, Orange Butter

Apple, Spinach, Bran Muffin Top, Orange Butter

Organic Steel-Cut Oats, Brown Sugar

Dried Blueberries and Steamed Milk

Homemade Granola

with Yogurt and Berries

Walnut Schmeel Coffee Cake

Frittata “Lorraine” Bacon, Onions, Potato and Gruyere

Roasted Mushroom and Parmesan Omelet

Wilted Bloomsdale Spinach, Tesa, and Spring Onion

with Poached Egg and Home Made Ricotta

“Bull’s Eyes”, Slow Roasted Eggplant, Sunny Side Up Eggs, La Quercia

Crispy Polenta, Poached Egg, Fontina and Romesco

Lemon Ricotta Pancakes, Raspberry Syrup

Dried Fruit Brioche French Toast, Maple Syrup and Fruit Compote

Smoked Salmon, Bermuda Onion, Tomato, Cream Cheese and Bagel or Toasted Pai

Eben-Haezer Poultry Ranch Eggs and Roasted New Potatoes

La Quercia Prosciutto, Roasted Peppered Pears and Pata Cabra

Toast with Balsamic Vinegar

Roasted Organic Asparagus, Fried Egg and Parmesan

Onion Soup Gratinée

Butter Poached Lobster, Frisée, Shaved Fennel and Pink Lady Apple Salad

Mixed Lettuces, Tangerine, Meiwa Kumquat, Pomegranate, Pistachio and Citrus

Charcuterie Plate

Potted Shortribs, Duck and Pistachio Terrine, Chicken Liver Pâté, Zucchini Pickle and Celery Root Remoulade

Steamed Mussels

with Butter and Lettuce

Pork Pelmeni, English Peas, Pea Tendrils and Fiore Sardo

Warm Smoked Red Trout and Fingerling Potato Salad,

Horseradish Cream and Forona Beets

Chicken “Under a Brick”, Braised Greens, Garlic and Chile Flakes

Panini of Roasted Sirloin, Caramelized Onions, Gruyere, Chicken Liver Pât

Roasted Guerrero Negro Scallops and Heirloom Cauliflower with Gribiche

Grilled Hanger Steak, Braised Escarole and Rissole Potatoes

Organic Spaghetti

with Rapini, Tesa, Garlic and Chile

Baked Stripe Bass, Anzio Artichoke, Cannellini Beans and Rosemary

Braised Veal Cheeks, White Purée and Wilted Watercress

Roman Style Duck Breast, Polenta Integral and Roasted Carrots

Banana and Pecan Beignets, Vanilla Ice Cream, Caramel Sauce

Sour Cream Panna Cotta, Blood Orange Gelee, Orange Tuile, Breton Biscuit

Lemon Cannoli, Citrus Segments, Blood Orange Sauce

Warm Cinnamon Chocolate Cake, Rum Raisin Ice Cream

Meyer Lemon Pudding Cake, Blueberry Compote and Scottish Shortbread

Chestnut and Porcini Mushroom Soup

Fuji Apples, Bacon Croutons

Coleman Lettuces and Citrus Salad

Crispy Shallots, Citrus Vinaigrette

Roasted Beets and Blood Orange

Watercress and Toasted Pine Nuts

Smoked Red Trout, Fennel and Potato

Picholine Olive and Meyer Lemon Relish

Tuna Carpaccio, Fried Italian Parsley

Grated Horseradish, Crispy Capers

La Quercia Prosciutto, Pear, Arugula

Balsamic and Truffle Oil Marinated Salsify

Charcuterie Plate: Venison and Hazelnut Pâté

Short Rib Terrine, Duck and Pistachio Terrine House Made Pickles, Whole Grain Mustard

Local Swordfish, Toasted Orzo

Clams, Roasted Peppers, Tapenade Crostini

Guerrero Negro Scallops, Cauliflower

Caper Brown Butter

Wild Striped Bass, Meyer Lemon Risotto

Shellfish and Leek Cannelloni

Roasted Niman Ranch Pork Loin, Pork Belly

Acorn Squash, Frisée, Prunes, Hazelnuts

Dry Aged Niman Ranch New York Steak

Young Broccoli, Rissolé Potato Bordelaise Sauce

Roasted Duck Breast and Confit Leg

Leeks, Kabocha Squash, Roasted Apple

Organic Roasted Chicken with Tarragon

Roasted Carrots, Onions, Celery Hearts

Cauliflower Purée, Soft Cooked Egg, Truffle Butter, Fried Cauliflower

| Talbott, Chardonnay, Cuvee Audrey, Sleepy Hollow Vineyard, Monterey, 2002

Maine Lobster, Crow’s Pass Snap Peas, Blood Orange, Maltaise Sauce

| Roederer Estate, Brut Rose, Anderson Valley

Lemon and Lime Sorbet

California Lamb Chop, Celery Root Purée

Braised Lamb Shoulder, Farro Verde, Caraway, Mint, Swiss Chard | Heitz Cellars, Cabernet Sauvignon, Napa Valley, 2003

Mt Tam, Seville Orange Marmalade, Poppy Seed Biscuit

| Schramsberg, Blanc de Blancs, California, 2004

Smokey Blue, Rogue Creamery

(Cow’s Milk) Central Point, Oregon

Robiola A Due Latti, Luigi Gaffanti

(Cow’s & Goat’s Milk) Piedmont, Italy

Fiscalini 30 month Cheddar

(Cow’s Milk) Modesto, California

Humbolt Fog, Cypress Grove

(Goat’s Milk) McKinleyville, California

Profiterole

with Sesame Ice Cream and Chocolate Mole

Banana Beignets, Bourbon Ice Cream and Pecan Caramel

Lemon Ricotta Cannoli, Fremont Tangerines and Rudy Red Grapefruit

Three Warm puddings