Small Bites

Fanny Bay Oysters Served Cold on the Half-Shell
cold with a trio of sauces

Trio of Deviled Eggs
crab, guacamole and wild mushroom

Spanish Style Spicy Shrimp and Garlic
with tomato sangrita

Roasted Piquillo Peppers
stuffed with salt cod with a garlic cream sauce

3 Great American Cheeses
olive confit, maple walnuts and quince paste

Ahi Tuna Ceviche
avocado, mango and achiote oil

Deep-Fried Potato Croquettes
stuffed with smoked mozzarella

Larger Bites

Sonoma Onion Soup
with housemade croutons and gruyère cheese

Heirloom Tomato Gazpacho
with smoked salmon albondigas

Grilled Corn & Poblano Chile Chowder
with Willie Bird smoked chicken and a cilantro pesto

Our Proprietary Mixed Greens Salad
toy box tomatoes, candied pistachios and a honey-balsamic vinaigrette

Fire and Ice Melon Salad
fresh figs and feta cheese

Heirloom Tomato & Gioia Burrata Salad
fresh basil and olive oil

Frisée & Apple Salad
with smoked sturgeon

Calamari Fritti
jicama slaw, Thai basil dipping sauce

Main Courses

New World Risotto
roasted corn, tomatillos and summer squash with a carrot and corn broth

Summer Pasta Rags
heirloom tomatoes, olives, shaved pepato cheese and deep-fried avocado

Chicken Saltimbocca
prosciutto, sage, oyster mushrooms, piccata sauce and a deep-dish potato and olive cake

Wild King Salmon
in a curry, coconut broth with baby bok choy

Pan-Seared Day Boat Sea Scallops
green summer risotto and beurre blanc

Roasted Cider-Brined "Snake River" Pork Chop
summer ratatouille and a smoked tomato butter sauce

Grilled Procini Dusted Filet of Beef
summer vegetable napoleon, herbed spaetzle and a salsa verde

Grilled Ribeye Steak
topped with Pt. Reyes blue cheese butter and deep-fried onion rings and grilled zucchini