Mother's Day
Sunday, May 8, 2011

Reservations

First Course

Salad of Local Lettuces,
cucumber, radish, garlic croutons, citrus vinaigrette

Roasted Beet Salad,
goat cheese, citrus, watercress, truffled beet vinaigrette

Roasted Cauliflower Soup,
coriander, garlic chive, curried lentils

Terrine of Sonoma Foie,
almonds, apple butter, compressed stone fruit, brioche

Second Course

Asparagus Salad,
duck prosciutto, endive, ricotta salata, smoked tomato remoulade

White Corn Risotto,
velvet piopini mushrooms, vanilla, burgundy truffle

Pan Seared Diver Scallops,
fennel, cauliflower, hedgehog mushroom, citrus emulsion

Seared Rabbit Roulade,
confit leg, spring vegetable medley, pea broth

Third Course

Coffee Glazed Short Rib,
baby carrot, asparagus, yukon croquette, jus

Seared Muscovy Duck Breast,
cabbage, sunchoke, artichoke agnolotti, tomato herb jus

Seared Alaskan Halibut,
swiss chard, garbanzos, squash, medjool date vinaigrette

Ratatouille Tart, white beans, picholine olives, blistered tomato puree

DESSERTS

Selection of Artisanal and Farmstead Cheeses

Valrhona Chocolate Cake,
salted caramel, bananas, malted milk

Mango Cheesecake,
gingerbread, citrus salad, mango sauce

Crème Fraiche Parfait,
sponge cake, strawberry consommé, balsamic glazed strawberries

Seasonal Selection of Homemade Ice Creams or Sorbets

Dinner $55 - Wine Pairings $36
Tax and Gratuity Additional
20% Gratuity will be added to parties of 6 or more

Reservations

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