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Cherry Almond Scone, Orange Butter
Dried Blueberries and Steamed Milk
with Yogurt and Berries
with Poached Egg and Home Made Ricotta
Toast with Balsamic Vinegar
Potted Shortribs, Duck and Pistachio Terrine, Chicken Liver Pâté, Zucchini Pickle and Celery Root Remoulade
with Butter and Lettuce
Horseradish Cream and Forona Beets
with Rapini, Tesa, Garlic and Chile
Fuji Apples, Bacon Croutons
Crispy Shallots, Citrus Vinaigrette
Watercress and Toasted Pine Nuts
Picholine Olive and Meyer Lemon Relish
Grated Horseradish, Crispy Capers
Balsamic and Truffle Oil Marinated Salsify
Short Rib Terrine, Duck and Pistachio Terrine House Made Pickles, Whole Grain Mustard
Clams, Roasted Peppers, Tapenade Crostini
Caper Brown Butter
Shellfish and Leek Cannelloni
Acorn Squash, Frisée, Prunes, Hazelnuts
Young Broccoli, Rissolé Potato Bordelaise Sauce
Leeks, Kabocha Squash, Roasted Apple
Roasted Carrots, Onions, Celery Hearts
| Talbott, Chardonnay, Cuvee Audrey, Sleepy Hollow Vineyard, Monterey, 2002
| Roederer Estate, Brut Rose, Anderson Valley
Braised Lamb Shoulder, Farro Verde, Caraway, Mint, Swiss Chard | Heitz Cellars, Cabernet Sauvignon, Napa Valley, 2003
| Schramsberg, Blanc de Blancs, California, 2004
(Cow’s Milk) Central Point, Oregon
(Cow’s & Goat’s Milk) Piedmont, Italy
(Cow’s Milk) Modesto, California
(Goat’s Milk) McKinleyville, California
with Sesame Ice Cream and Chocolate Mole
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