The 2018 Menu

Gewurtztraminer Poached Pear
Wild Baby Arugula, Shaft's Bleu Cheese Mousse, Marcona Almond Cracker

Cream of Wild Mushroom
Shaved Truffle, Brioche Croutons, Chervil

Dungeness Crab-Mango
Edamame, Curried Creme Fraiche, Coconut Tuille

Red Endive
Citrus, Fennel, Candied Pistachio Nuts, Pomegranate Vinaigrette

Truffle Sonoma Duck Confit Strudel
Cherry Chutney, Braised Red Cabbage, Foie-Gras Duck Glace

Butter Roasted Brandt Ranch Beef Tenderloin
Red Kuri Squash, Braised Tuscan Kale, Crispy Tater Tot,
Roasted Red Pepper Bordelaise

Brandy & Hard Sauces

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