Tasting Menu

CHARRED CUCUMBER
with uni bagna cauda

SMOKED TROUT
with farmer’s cheese on rye

CHAUD-FROID EGG
with caviar, honey cremé and chive


Breaking Bread

CURRIED CURRANT
and cauliflower 9


EARLY FALL FRUITS
with blue cheese, walnut and arugula

WARM BONE MARROW FLAN
with Mendocino uni and wild nettle

CLAMS COOKED IN HAY
served in consommé with potato and sourdough

ROASTED CARROTS
with sunflower, charred date and Moorish spice

SONOMA DUCK SMOKED OVER THE GRILL
with beetroot and blackberry

    
CARAMELIZED YOGURT
frozen with sesame seeds and raspberry


Participation by entire table is required  75
Add CA Sturgeon caviar 45
Wine Pairing 45
 

*Menu subject to change