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SEE CURRENT: Show All  Hide All
Three Course Dinner
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First Course
WHITE CRANE SPRINGS SALAD
summer truffles, potato croûtons, artichokes, avocado, romano beans
WHITE CORN AND PEPPER SOUP
chanterelle relish, crispy chicken
BIG EYE TUNA TARTARE
toasted pine nuts, radish, curry oil
TEMPURA SOFT SHELL CRAB
cucumbers, mango and cilantro chutney, hearts of palm, cilantro oil
LOBSTER KNUCKLE RISOTTO
baby carrots, english peas, summer truffles, lobster sauce
SUMMER MELON POACHED FOIE GRAS
plum glaze, brioche, purslane salad, santa rosa plums
HOT FOIE GRAS
spicy cherry compote, brioche, nectarine reduction with longpepper
SLOW-COOKED SUCKLING PIG
santa rosa plums, tart onion, lobster mushrooms, gravenstein apple reduction
ABALONE
sugar snap peas, japanese rice scented with mirin, dashi broth
RICOTTA TORTELLINI
yellow tomato sauce, tetragonia, jimmy nardello peppers, crispy bacon
GRILLED KOBE BEEF
matsutake mushrooms, pink pearl apple jus, hearts of palm, romano beans
Second Course
JAPANESE BUTTERFISH
foie gras medallion, flageolet bean ravioli, lobster mushrooms, port reduction
JOHN DORY
castelveltrano olives, ratatouille, grilled tomato sauce
KING SALMON
lobster claws, corn and summer truffle risotto, basil, lobster sauce
PRIME BEEF FILET
haricot verts, chanterelle mushrooms, red wine jam, spinach, bordelaise
POZZI FARM LAMB
pepato cheese, squash blossoms, tapenade, pesto, artichoke purée
SONOMA DUCK BREAST
figs poached in licorice root, baby fennel, baby leeks, black rice
Eight Course Tasting Menu
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Salt and Pepper Tasting Menu
JAPANESE DEEP OCEAN SALT & WASABI
kindai sashimi, miso gelée, ponzu gelée
Franz Hirtzberger, Grüner Veltliner, Federspiel, Wachau, Austria, 2006
YOUNG GINGER SALT & RED SZECHUAN PEPPER
abalone, mango, hearts of palm, cilantro purée
Confini, Lis Neris, Friuli, Italy, 2005
VANILLA SALT & TELLICHERRY PEPPERCORN
foie gras medallion, strawberry white peach, pineapple jus
Bert Simon, Riesling Auslese, Mosel, 1990
SMOKED SEA SALT & ALEPEPO PEPPER
maine lobster, pork belly, heirloom tomatoes, basil oil
Viré-Clessé, Domaine de la Bongran, Burgundy, 2002
GARLIC SALT & TASMANIAN PEPPERCORN
poussin, red torpedo onions, lobster mushrooms, gravenstein apple reduction
Andrė Brunel, Chateauneuf-du-Pape, Rhône, 2004
BOLIVIAN ROCK SALT & GREEN PEPPERCORN
beef ribeye, english pea purée, green beans, assorted mushrooms
Vinifera Vineyards, Cabernet Sauvignon, Napa Valley, 2005
MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN
raspberry sorbet, melon seltzer
SOY SALT & PINK PEPPERCORN
white chocolate pavé, fresh raspberries, milk chocolate cream, coconut foam
Angialis, Isola dei Nuraghi, Argiolas, Sardenia, 2003
Nine Course Tasting Menu
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SEARED JAPANESE AYU
white miso gelée, watercress
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64◦ QUAIL EGG
golden osetra caviar, cedar smoke
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HEIRLOOM TOMATO SOUP
grilled fontina and truffle sandwich
WHITE CORN AND PEPPER SOUP
stupid clam and bacon
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SOFT SHELL CRAB
cilantro, mango, cucumbers
TUNA SASHIMI
live spot prawn, yuzu gelee, soy salt
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KING SALMON
summer truffles, pluot, aged balsamic
JOHN DORY
manila clams, saffron gelee, lobster mushroom
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LOBSTER
english peas, corn, summer truffle
LOBSTER
short rib ravioli, baby fennel, braising jus
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HOT FOIE GRAS
spicy cherry compote, brioche, pineapple reduction with longpepper
SUMMER MELON-POACHED FOIE GRAS
fig roll-up, apricot jam, chateau la rame glaze, brioche
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POULARDE
candy cane beets, leek puree, poultry reduction
QUAIL
golden enoki mushrooms, bing cherry glaze, hearts of palm
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KOBE BEEF
crisp potato, sancho pepper reduction
RIBEYE
pesto, madeira reduction
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WATERMELON SORBET
cilantro soup
PEACH SORBET
roiboos granita
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CHOCOLATE MANJARI CAKE
caramel and sea salt, teecino ice cream
NOYAUX PANNA COTTA
apricot gelée, brooks cherries,
meyer lemon ice cream
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MIGNARDISES
Desserts
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SAMPLE MENU
Desserts
ELDER FLOWER SAVARIN
Rose Petal Chiboust, Sesame Crisp
Peach Sorbet, Strawberry Compote, St. Germain Liqueur Pearls
MINT PANNA COTTA
Tigernut Sorbet, Strawberry Soup
Champagne Meringue, Shaved Pistachio
MELANGE OF SPRING FRUITS EN COUPE
Lemon Cream, White Chocolate Oatmeal Ice Cream, Strawberry Snow,
Pistachio Pirouette
PAVLOVA
Almond Cake, Apricot Rhubarb Compote
Passionfruit Curd, Strawberry Sorbet
CHOCOLATE PÔT de CRÈME
Port Cherries, Coffee Cream, Chocolate Marbled Crisp,
Shaved Candied Hazelnuts, Olive Oil Powder
CHOCOLATE MANJARI CARAMEL CAKE
Chocolate Dentelle, Caramel Ice Cream,
Maldon Sea Salt, Apricot Pavé, Almond Foam
A SELECTION OF ICE CREAM AND SORBETS
ARTISANAL CHEESES
Selection of Four Cheeses
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