Oak Hill Farm just picked greens with Dry Creek Peaches, baked Laura
Chenel Chevre’ and pistachios
Potato fritter with roasted Morels and Chanterelles,
white truffle essence and porcini crème fraiche’
Heirloom tomatoes with goat cheese fritters,
living watercress, basil pesto, and aged balsamic
~ Main course (select two items) ~
Grilled Sonoma Lamb
“2 ways”
Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and Pinot jus
Sonoma County Liberty Duck
Grilled breast and Chive crepe “carnitas style”
with Huckleberry jam and Zinfandel reduction
Roasted beef tenderloin with organic spring mushrooms and Pt Reyes blue fondue
Grilled Sonoma County Duck breast with grilled apricot jam and Cabernet reduction
Grilled Beef Tenderloin with Corn and Trumpet Mushroom ragout
Porcini dusted Sea bass with sherry braised figs aged balsamic and arugula pesto
Seared coriander crusted Ahi with Meyer Lemon vinaigrette artichoke
and almond ragout
Pan roasted wild stripped bass spring garlic puree and micro herbs
Grilled beef tenderloin with Oyster mushroom
and Pt Reyes Blue ragout and Cabernet Reduction
Grilled Halibut with lobster essence and Charred tomato coulis
Grilled New York roast with olive and roasted pepper relish
Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress
Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction
Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms
Roasted sea bass with rock shrimp salad and tomato lobster broth
Lamb “2 ways” olive crusted loin and bacon wrapped tenderloin with
cabernet reduction and leek fondue
Gilled wild boar chops with bandy apricot reduction and onion marmalade
*Vegetarian options also available
~ Sides (select two items) ~
Truffle scented Yukon Gold potato fritters
Parmesan crusted risotto cakes
Potato gallette with onion marmalade
Summer corn and heirloom tomato risotto
Specialty grilled vegetables scented with herbs and balsamic reduction
Grilled asparagus salad with Sausalito Springs
watercress, early summer peppers, lemon essence, and shaved Manchego
“Rustic crème fraiche’ mashed potatoes
Baby artichoke risotto
Roasted spinach with garlic and fennel
Yukon gold potatoes stuffed with truffle potato puree
Pan roasted fingerling potatoes with sherry onions
