Private Dining Menu
Firsts |
|
| Mushroom leek soup, arugula pesto | 6. |
| Farmer’s market greens, herbs, oil and vinegar | 8. |
| Roasted heirloom beets and baby carrots, goat cheese, herb salad, tarragon vinaigrette |
9. |
| Seared Scallop, grapefruit, shaved fennel, arugula, Joelle late harvest Manzanilla olive oil |
12. |
Entrees |
|
| Roasted winter squash risotto, toasted pumpkin seeds, fried sage | 19. |
| Pan-roasted Halibut, baby broccoli, melted leeks, pistachios, goat cheese fondue |
28. |
| Oven-roasted Chicken, gnocchi, market greens, escargot, heirloom tomatoes |
25. |
| Wild Pacific Salmon, green garlic farro verde, pea tendrils Breakfast radish, Meyer lemon yogurt |
27. |
| Braised lamb shanks, baby carrots, house-made bacon, Brussel sprouts | 29. |
Dessert |
|
| Butterscotch pudding, whipped cream, fleur de sel | 6. |
| Bread pudding, bourbon salted caramel | 6. |
| Berry oatmeal crisp, farmer’s market berries, rolled oat crumbles | 8. |
| Root beer float, IBC root beer, root beer candy ice cream | 7. |
| Ice cream and sorbet per scoop | 3. |