Dinner Menu - 4:30-10:00pm Daily

3 Black Tiger Shrimp, pickled vegetables, hand-crafted cocktail sauce, micro cilantro 

Garlic-herb butter, parmesan cheese, warm crostini

Lightly seared sushi grade yellowfin tuna, cilantro, avocado, nori, sweet chili dressing, cucumber, soy vinaigrette, fried wontons.

Herb-roasted beef bone marrow, chimichurri sauce, 

smoked date and bacon marmalade, sourdough toast

Apple, walnut and fig relish, warm baguette

Oysters on the half shell, mignonette sauce, pickled ginger salsa, cocktail sauce 

Mojo verde, garlic aioli, herb salad

Iceberg wedge, tomato confit, glazed pancetta, hard-boiled egg, 

Point Reyes crumbles, croutons, buttermilk-chive dressing 

Romaine hearts, marinated grape tomato, Spanish boquerones, croutons, shaved reggiano, creamy Caesar dressing 

Toasted almonds, Coachella Valley dates, Laura Chenel goat cheese, 

mustard-thyme vinaigrette 

Candied pecans, dry bing cherries, red onion, Point Reyes Blue Cheese, honey-white balsamic vinaigrette

Mixed greens, hearts of palm, heirloom cherry tomatoes, cucumber, shredded carrot, red onion, balsamic vinaigrette, goat cheese

Radicchio, celery, golden raisins, toasted walnuts, Point Reyes bleu cheese, buttermilk-chive dressing 

King crab, scallion-potato cake, poached asparagus, sauce béarnaise

Add Scallops, Tiger Shrimp or Lobster Tail for $15

Beef top sirloin coulotte steak, wild mushrooms, baby spinach, 

smoked oyster butter, truffle fries

Roasted root vegetables, garlic-whipped Yukon Gold potatoes, Cipollini onions, cabernet reduction

Sunny side up egg, Brussels sprouts, garlic-whipped Yukon Gold potatoes, onion gravy

Horseradish cream, haricot vert, Yorkshire pudding, Rand’s potato  

Horseradish cream, haricot vert, Yorkshire pudding, Rand’s potato  

Skuna Bay salmon grilled on cedar plank with maple glaze, purple rice pilaf,

winter squash, baby bok choy 

Wild mushroom ragu, fig & truffle jus, haricots vert, garlic pain perdu

Black mussels, manilla clams, calamari shrimp, crab meat, scallops, tomato-crab broth

Butternut squash risotto, cranberry-walnut butter, warm frisee

Celery root puree, roasted apples and brussel sprouts, orange-ginger gastrique

Eggplant, shiitake mushrooms, cauliflower, kale, tomato-coconut broth, graham masala, ginger, sesame seeds, basmati rice.

BAKED SONOMA COUNTY GOAT CHEESE (Veg)

Crostini, olive tapenade, basil pesto.

CHEF’S SOUP CREATION OF THE DAY

CAESAR SALAD

Chopped Romaine lettuce, creamy Caesar dressing, croutons, shaved parmesan, white anchovy.

CRAB CAKES

Mojo verde, garlic aioli, broccolini, herb salad.

LINGUINI WITH MUSSELS & CLAMS

Green lip mussels and Manilla clams steamed in white wine-basil broth with sweet pees

SKUNA BAY SALMON (GF)

6 oz filet, fennel puree, olive & tomato tapenade, saffron aioli, baby spinach

TOASTED CHICKPEA CURRY (Vegan, GF)

Eggplant, shiitake mushrooms, cauliflower, kale, tomato-coconut broth, graham masala, ginger, sesame seeds, basmati rice.

6 OZ TOP SIRLOIN STEAK (GF)

Garlic-smashed potatoes, baby spinach, blue c

WARM APPLE DUMPLING

Salted caramel sauce, vanilla bean ice cream

TODAY’S SELECTION OF ICE CREAMS OR SORBETS.

AFTER DINNER COCKTAIL

Grasshopper or Brandy Alexander