Dinner Menu

Dinner Menu

August 28, 2015

Dinner Menu

August 28, 2015

Save Water | Drink Wine

during this time of drought water gladly served upon request


Starters for the Table

House Terrine | pâté de campagna, cornichon, whole grain, pickled onion, grilled bread | 12

Roasted Bone Marrow | estate barbecue beef, garden tomato & pepper marmalade |14

Hamachi Crudo | sesame seeds, crispy ginger, shiso, melon, wasabi, radish | 16

Estate Beef Tartare |point reyes blue cheese, tomato, caper, horseradish | 16

Artisanal Cheeses | cow, goat, sheep, honey, fruit, nuts, crackers | 20

Deviled Eggs |chorizo, crispy potato, cilantro, mustard seed|13

Appetizers

Garden Tomato Soup | comte cheese croutons, basil, parmesan tuille | 12

Caesar Salad | hearts of romaine, garlic croutons, grana padano cheese | 12

Market Salad | preserved lemon, prosciutto, black mission figs, sunflower seeds | 13

Estate Tomato Salad | smoked blue, saba, arugula, red onion, almonds, basil | 14

Bacon & Eggs” | pork belly confit, poached egg, fennel, pickled mustard seed | 15

Roasted Garden Beets | goat cheese, strawberries, pistachio, beet purée | 13

Main Courses

Roasted Sea Scallops | garden vegetable sauté, thai curry, coconut rice, ginger, cilantro | 32

Llano Seco Ranch Pork Chop | toasted farro, parmesan, corn relish, bourbon-mustard jus | 33

Olive Oil Poached King Fish | baby octopus, eggplant, cipollini onion, bok choy, cilantro yogurt | 33

Tagliatelle | chardonnay cream, smoked ham, garden tomatoes, basil, parmesan, arugula | 25

38 North Duck Breast | chocolate-cherry mole, quinoa, piquillo pepper, duck confit, plum | 32

Tomato Basil Sausage | beluga lentils, caramelized onion purée, garden greens, pinenuts | 24

Wood Grilled Steaks

8 oz Tenderloin Grass Fed, All Natural

glacée of matsutaks & garden vegetables, pastrami hash, chanterelle purée, red wine jus | 44

10/20 oz New York Strip, Imperial Waygu

baby turnips, salsify, garden greens, bacon, celery root purée | 38 |76

8 oz Greg Norman Sirloin Bavette

charred baby leeks, crispy potatoes, red wine jus | 32