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Orange, Kiwi and Banana Slices with honey-orange glaze

Eggs Benedict with orange-scented biscuits, Martindale's gourmet ham, poached eggs and hollandaise sauce

Toasted Sonoma Bagels
with smoked salmon and natural cream cheese

Fluffy Scrambled Eggs
with country sausage and country potatoes

Breakfast Bread and Fruit Plate

Roasted Organic Local Chicken with sesame-soy spinach with wasabe chive mashed potatoes and a fresh ginger sauce

Mixed Local Lettuce with sweet peppered walnuts and a basil mustard vinaigrette

Seasonal Quiche
served with mixed Sonoma greens

Sonoma Onion Soup
with housemade croutons and Gruyère cheese

Chef’s Choice Fish of the Day

Chickpea Salad
with roasted peppers, grilled onions and pinenut dressing

Crêpe of the Day

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Baked Brie stuffed with sun-dried tomatoes, roasted garlic, wrapped in feuilles de brick with spinach

Rock Shrimp Risotto with caramelized carrots, mushrooms and carrot-tangerine broth

Sonoma Poultry Duck Spring Rolls with spicy slaw and orange-chili sauce

 Curried Sweet Potato Ravioli with sage brown butter and grated parmesan

Prosciutto Pizza with herbed black and green olives, peppers and dry Jack cheese

Sake Steamed Atlantic Salmon with Asian spinach, bok choy, rice cakes and sake butter

Smoked Chicken Pizza with sun- dried tomates, pesto, gouda and Asiago cheeses

Grilled Organic Local Chicken with wild rice, sautéed winter greens and sun-dried cranberry vinaigrette

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Grilled Filet of Beef with garlic mashed potatoes, mushroom-lily compote and porcini butter

Sonoma Onion Soup with housemade croutons and Gruyère cheese

Grilled Stuffed Tenderloin of Pork with red onion, fennel, watercress, orange vinaigrette and Lyonnaise-style frisée salad

Mixed Local Lettuce with sweet peppered walnuts and a basil mustard vinaigrette

Chef's Fish of the Day

Chickpea Salad with roasted peppers, grilled onions and pinenut dressing

Warmed Red Cabbage Salad with Redwood Hills Farm goat cheese, bacon and red wine vinaigrette

Pacific Prawns
poached and served chilled with a serrrano chili mayonnaise

Rillette of Duck
A hearty country-style pâté made without liver and flavored with green peppercorns, brandy, and locally cured ham

Soba Noodle and Rice Sushi
with ginger-soy dipping sauce

Focaccia
An Italian yeast bread topped with sweet red onions and sun-dried tomatoes

Fire and Ice
Seasonal melons marinated in a serrano chili syrup

Salmon and Brie
Brie and smoked salmon mini-pizzas

Mushroom Caps
Stuffed with housemade chorizo sausage

Salmon Tartare on Cucumber Rounds Salmon with capers and red onions on English cucumber rounds

Fresh Oysters
Served warm or cold with a smoked tomato cocktail sauce and a classic mignonette

Blue Cheese Straws
Crumbled blue cheese wrapped in a light puff pastry and rolled in poppy seeds

Wild Mushroom Tartlette
Wild mushrooms in a thyme-scented custard on a cornmeal crust

Ricotta Basil Tartlette
Fresh ricotta and basil in a light custard on a cornmeal crust

Skewered Breast of Chicken
With a ginger-shoyu dipping sauce

Brazilian Black Bean Tart
Black beans, peppers and Brazilian spices, on a cornmeal crust

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Sonoma Onion Soup
with housemade croutons and Gruyère cheese

Baked Brie stuffed with sun-dried tomatoes, roasted garlic, wrapped in feuilles de brick with spinach

Sonoma Duck Rillette with dried cranberry chutney, whole grain mustard and walnut croûtes

Mixed Local Lettuce with sweet peppered walnuts and a basil mustard vinaigrette

Chickpea Salad with roasted peppers, grilled onions and pinenut dressing

Warmed Red Cabbage Salad with Redwood Hills Farm goat cheese, bacon and red wine vinaigrette

Rock Shrimp Risotto with caramelized carrots, mushrooms and carrot-tangerine broth

Curried Sweet Potato Ravioli with sage brown butter and grated parmesan cheese

Prosciutto Pizza with herbed black and green olives, peppers and dry Jack cheese

Smoked Chicken Pizza with sun-dried tomatoes, pesto and gouda cheese

Grilled Portabello Mushroom Sandwich with roasted peppers, eggplant and provolone cheese served with mixed lettuce and basil mustard vinaigrette

Grilled Organic Local Chicken with wild rice, sautéed winter greens and sun-dried cranberry vinaigrette

Sake Steamed Atlantic Salmon with Asian spinach, bok choy, rice cakes and sake butter

Fresh Fish of the Day