Chefs Grand Tasting Menu $155, Wine pairing $95

Lightly Cooked Japanese Hamachi
Tsar Nicoulai caviar, pickled cucumber
NV Heidseick & Co. Monopole "Brut Rose" Epernay, France

Chilled Foie Gras "Au Poivre" Terrine
spicy peanut pistou, tiny greens, tamarind
2001 Schloss-Johannisberg "Johannisberger" Kabinett Riesling, Rheingau

Local Dungeness Crab Wontons
breakfast radish, shellfish consomme
2008 Testarossa "Sanford & Benedict Vineyard" Chardonnay, Santa Rita Hills

Hawaiian Big-Eye Tuna
smoked asparagus salad, tempura enoki mushroom, dashi nage
2008 Testarossa "Plumed Horse Cuvée", Doctors Vineyard, Santa Lucia Highlands

Roast California Squab
farm egg, braised field greens, brown butter vinaigrette
2002 Darioush "Signature" Shiraz, Napa Valley

Mishima Ranch Kobe Beef
creamed spinach & green garlic, beef cheek, potato fondant
1997 L. Ecole No. 41 Cabernet Sauvignon, Walla Walla, Washington

Mt. Tam triple cream Cheese
white truffle honey, fruit bread
2001 Trefethen "Late Harvest" Riesling, Napa Valley

Burnt Orange Souffle
honey yogurt
2002 Quinta Vale D. Maria "late bottled vintage porto"


CHEFS VEGETARIAN DEGUSTATION MENU AVAILABLE NIGHTLY UPON REQUEST