STARTERS PLATES

Iced Hog Island Oysters from Tomales Bay
Served on the Half-Shell
with a trio of sauces

Scallop, Prawn and Cod Ceviche
tomatoe, cilantro, jalapenos and lime juice

Calamari Fritti
jicama salad, Thai basil dipping sauce

Tom's Chile Relleno
stuffed with pepper jack cheese served with tomato salsa and guacamole

Grilled Baby Artichokes
arugula and olive vinaigrette - add housemade Sonoma duck prosciutto

Classic Beef Tartare
with shoestring fries and Sausalito Springs watercress

Trio of Sonoma Foie Gras
seared, bruleed and pate with rhubarb chutney and lemon verbena ice

SOUPS AND SALADS

Wilted Spinach Salad
Applewood smoked bacon, poached egg, sweet and sour vinaigrette

Classic Caesar Salad
garlic croutons, parmeggiano-Reggiano cheese

Chopped Salad
hearts of palm, artichoke hearts, gorgonzola cheese, Applewood smoked bacon and avocado with Dijon mustard vinaigrette

Creamy Romaine Soup
with prawns wrapped in pancetta

Heirloom Tomato Consomme
goat cheese ravioli, cherry tomato and basil

STEAKS AND CHOPS

Grilled "Star Ranch" Filet of Beef
garlic broccolini, buttermilk mashed potatoes, bone marrow and sauce bordelaise

Veal T-Bone Steak
potato gratin, bernaise suce and grilled asparagus

Molasses and Ginger Glazed Pork Chop
with Asian slaw and goat cheese mashers

Grilled Rack and Braised Cheek of Lamb
gingered red lentils, chickpea fries, "ras el hanout"

demi- glaze

OTHER SPECIALTIES

Egg Plant Flan
with mushroom risotto and asparagus

Spaghetti with Prawns
tomatoes, sweet chili, cilantro and sour cream

Roasted Breast of Petaluma Chicken
farro and pattypan squash, English peas and corn, tarragon sauce

Crisp Black Cod and Scallops
fennel mash and wld mushrooms

Grilled California Sturgeon
fgrilled tomatoes, caper butter and micro greens