Tomato Pizzeta
oven roasted tomatoes, bruschetta tomatoes, roasted garlic, with smoked mozzarella balsamella

Parma Proscuitto
shaved upon order with freshly cut cantaloupe, red onion, Parmigiano-Reggiano, served with focaccia crostini and aromatic extra virgin olive oil

Wine Country Platter
tasting menu of baby Peruvian purple poataoes with smoked salmon, fig and priscuitto panini, artichoke caponata, pickled red and gold beet salad with goat cheese

Green Goddess Salad
hearts of romaine, avocado-caesar vinaigrette, pickled red onions, ricotta salata topped with a grilled jumbo prawn

Soup of the Day
composed of thie season's produce, herbs and house stocks

Tuna Carpaccio
paper thin with micro wasabi, popcorn shoots finished with champagne soy vinaigrette

Sonoma Valley Foie Gras
grilled peaches, watercress, herbed crustinin, with a verjus Muscat vinaigrette

Brandied Smoked Duck
tart cherries, fontina cheese tossed with fresh egg fettuchine

Soft Shell Crab
with an orange curry sauce atop a citrus fennel salad

Braised Beef Short Rib
with semolina gnocchi, pickled cabbage and a soy glaze veal reduction

King Salmon
line caught with black lentil, fava bean, white corn, smoked tomatoes succotash and lemon pepper butter

Dijon Roasted Chicken
with sun dried tomato risotto, roasted eggplant, asparagus and Dijon cream

Braised Beef Short Rib
with semolina gnocchi, pickled cabbage and a soy glaze veal reduction

Ribeye Steak
marinated in grappa and oregano with caulifower gratin, roasted potatoes, and cabernet sauce

Vegetable Couscous
saffron basmati rice, artichoke garlic confit fresh fennel and lemon vinaigrette

Assorted Cheeses
Morbier, Manchego, Mine Shaft Blue, Humboldt Fog, San Simon, Camembert and dried fruit relish with artisan breads