Grilled Spanish Octopus - Olive Oil Poached Potatoes, Charmoula
Sautéed Diver Scallop -Golden Cauliflower, Pine Nut, Caper and Tangerine
Salad of Warm Duck Confit - Haricot Vert, Roasted Beets, Dijonnaise Vinaigrette
“Smiling Tiger Salad” - Spicy Beef, Lobster-Shrimp Fritters and Coconut Vinaigrette
Herb Gnocchi - Braised Lamb Ragout, Grana Padano Parmigiano
Wine Country Braised Rabbit - Cheddar Bacon BiscuitsH
Wood-fired Goose Shepard’s “Pie” - Chive Whipped Potatoes
Portobello Mushroom Cappuccino - Burgundy Truffle Froth
Sustainable Fish - In a Light Manila Clam Chowder, Yukon Gold Potatoes
Thyme Roasted Chicken - Local Apple, Chicken Jus
Eye of the Rib-eye and Braised Top Cap - Chestnut Purée, Cabernet Jus
Beef Filet Mignon - Tender Braised Beef Cheek Ragout, Pumpkin Essence
Honey Crisp Apple Crumb Cake - Green Apple Sorbet, Brown Sugar Sour Cream Sauce
Valrhona Chocolate S’more - Graham Cake and Marshmallow Ice Cream
Single Origin Dark Chocolate “Santarem” - Milk Chocolate Chantilly
Simple Green Salad - with Buttermilk Ranch
Mac and Cheese - with Tillamook Cheddar and Panko Breadcrumbs
Petite Filet - with Mashed Potatoes, Green Bean and Beef Sauce
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