TO START
- RED FIFE SOURDOUGH
- Bordier French Butter, Upethi Flake Salt
FIRST COURSE
Choice of:
- TAMAI FARM BABY BEET SALAD
- Yogurt Ice Cream, California Pistachio Brittle, Aged 50 Year Balsamic Vinegar, Red Frill, Mustard Greens
- MT. ROSE APPLE SALAD
- Red Jewel Pomegranate, Baby Frisee, Red And Yellow Endive, Verjus Vinaigrette, Fuyu Persimmon Compote, Provencal Olive Oil
- HOUSE MADE LINGUINI PASTA
- Roasted Butternut Squash, Rosemary, Guanciale Bacon, Tallegio Cheese, Chives
- POTATO-LEEK SOUP
- Crispy Leeks, Chives, Chanterelle Mushrooms
ENTRÉE
Choice of:
- ORGANIC DIESEL TURKEY BREAST AND THIGH
- Chicken Apple Sausage Stuffing Roulade, Mashed Potatoes, Haricot Vert, Cranberry Chutney & Gravy
- ROASTED CALIFORNIA BLACK COD
- Saffron Risotto Porcini Mushrooms
- RED WINE BRAISED BONE IN SHORTRIB
- Roasted Squash, Haricot Vert Green Beans, Blistered Blackberry Compote
- ROOT VEGETABLE LASAGNA
- Roasted Vine Ripe Tomato Sauce, Braised Greens, Wild Field Mushrooms, Daiyo Vegan, Cheese And House Made Gluten Free Pasta
DESSERT
Choice of:
- PUMPKIN PIE
- Salted Caramel Ice Cream
- FLOURLESS BLACK FOREST
- Cherry Vanilla Ice Cream
- BOURBON PECAN PIE
- Brown Butter Ice Cream
- APPLE CRISP
- Cinnamon Oat Ice Cream