The 2018 Menu

The Relish
Gewurtztraminer Poached Pear
Wild Baby Arugula, Shaft's Bleu Cheese Mousse, Marcona Almond Cracker
The Soup
Cream of Wild Mushroom
Shaved Truffle, Brioche Croutons, Chervil
The Fish
Dungeness Crab-Mango
Edamame, Curried Creme Fraiche, Coconut Tuille
The Salad
Red Endive
Citrus, Fennel, Candied Pistachio Nuts, Pomegranate Vinaigrette
The Peacock Pie
Truffle Sonoma Duck Confit Strudel
Cherry Chutney, Braised Red Cabbage, Foie-Gras Duck Glace
Boar's Head and Baron of Beef
Butter Roasted Brandt Ranch Beef Tenderloin
Red Kuri Squash, Braised Tuscan Kale, Crispy Tater Tot,
Roasted Red Pepper Bordelaise
Plum Pudding and Wassail
Brandy & Hard Sauces