Bisque au Carotte
Carrot Ginger Bisque with Rosemary Croutons
Salade Chevre Chaud
Roasted Chiogga Beet and Blood Orange Salad with Wild Arugula
and Warm Goat Cheese Crostini
Filet du Porc
Mustard and Thyme Scented Pork Tenderloin with Roasted Garnet Yams and Niman Ranch Bacon Flaked Rainbow Chard
40
Morue
Brioche Crust Local Cod with Meyer Lemon Risotto, Broccoli Rabe and Fennel Nage
38
Pot Au Feu
Slow Braised Marin Sun Farms’ Short Ribs with Vanilla Scented Root Mash and Blue Lake Beans
36
Légumes en Croute
Truffled Seasonal Vegetable Puff Pastry Pillow with Cowgirl Creamery Fromage Blanc, Cauliflower Puree and Tarragon Drizzle
30
Crème Brulee
Classic Crème Brulee with Peppered Shortbread and Salted Almonds
10
Pain Perdu
Winter Spice Bread Pudding with Warm Makers Mark Orange Compote
9
Tart au Chocolat
Scharffenberger Chocolate Tart with Chardonnay Poached Pears and Chantilly Crème
8
Olives
Fennel Seed and Orange Scented Mixed Olives
Amandes Chaudes
House-made Warm Roasted Almonds
Plat du Fromage et Charcuterie
Chef’s Selection of Local Cheeses and Meats, Marshall Farm’s Wildflower Honey
and Acme Walnut Crostini
Chevre Gougeres
House-made Choux Puffs with Crisp Ganny Smith and Goat Cheese Fondue
Pissaladiere avec Lardon
Caramelized Onion and Applewood Smoked Bacon
Pommes Frites
Fries with Harissa Aioli
Crème Brulee
Classic Crème Brulee with Peppered Shortbread and Salted Almonds
10
Pain Perdu
Winter Spice Bread Pudding with Warm Makers Mark Orange Compote
9
Tart au Chocolat
Scharffenberger Chocolate Tart with Chardonnay Poached Pears and Chantilly Crème
8