Appetizer Course Please Select One	Main Course Please Select Two
Baked Brie stuffed with sun-dried tomatoes, roasted garlic, wrapped in feuilles de brick with spinach Sonoma Liberty Duck Spring Rolls with spicy slaw and orange-chili sauce Wild Mushroom Raviolis with porcini cream and dry jack cheese Salmon Rillette with corn pancakes, crème fraîche and snipped chives Cajun Style Rock Shrimp Cake with a remoulade sauce and spicy slaw	Orecchiette Pasta with Tiger Prawns in a brie cream sauce with sun-dried tomato pesto and deep-fried capers Grilled Breast of Chicken topped with a fig and red onion jam, roasted potatoes with gorgonzola cheese and an arugula salad with red wine vinaigrette Grilled Filet of Beef with a sweet potato and portobello mushroom hash, Laura Chenel goat cheese sauce and a sun-dried tomato compote Sauteéed Wild Sea Bass with a tomato and olive caponata, fennel mashed potatoes and a citrus and balsamic vinaigrette Duck Done Two Ways; grilled duck breast and confit of duck leg with caramelized apple, rainbow swiss chard and a Calvados sauce Grilled Pork Tenderloin Applewood smoked bacon, beluga lentils and a merlot vinaigrette
First Course Please Select Two
Sonoma Onion Soup with housemade croutons and Gruyère cheese Seasonal Soup of the Day Wedge of Organic Iceberg Lettuce sliced with Fuji apples and Pt. Reyes blue dressing Caesar Salad with romaine lettuce, Caesar dressing and kalamata olive tapenade, shaved parmesan cheese and housemade croûtes Add Cheese Course Gold Medal Rouge et Noir triple cream brie, Laura Chenel Chevre, Cypress Grove Lamb Chopper with chutney and nuts

Menu items are subject to change.