DINNER MENU

February 4, 2012

PRIX FIXE

Chef's tasting menu for the entire table, 65 per person. Wine pairing is available for an additional 35.

Starters

Celery root and parsnip soup, crispy duck confit, balsamic glazed apples, hazelnuts	13.5
Fried Hama Hama oysters, remoulade, Asian pear and radish slaw	15
Farro, wild mushroom and radicchio salad, slow cooked farm egg, crispy La Quercia prosciutto	14
House smoked trout, potato latke, horseradish cream, pickled beets, shaved fennel	15
Foie gras torchon, port poached prunes, grilled brioche from our bakery	18
Avocado and mixed citrus salad, County Line greens, fresh dill, crunchy chickpeas	13

Entrees

Housemade pappardelle, braised short rib ragu, wild mushrooms, cavolo nero, roasted ricotta salata	24
Fennel crusted Ahi tuna, gigante beans, Swiss chard, preserved Meyer lemon, black olive tapenade	28
Mirin and soy braised black cod, foie gras-shiitake sticky rice, charred bok choy	31
Devil's Gulch Ranch rabbit, pan-fried gnocchi, Savoy cabbage, Himalayan truffle cream	28
Pan seared Liberty duck breast, Brussels sprout and sweet potato hash, pecans, huckleberry-port sauce	27
Braised lamb shoulder, mascarpone polenta, Bloomsdale spinach, currant-pine nut sofrito, roasted baby carrots	28

Desserts - all 9

Dark chocolate crunch bar, candied kumquat-cocoa nib ice cream

Coconut cream pie, macaroons, coconut brittle

XXX- triple dark chocolate layer cake

Apple and pear crisp, cinnamon walnut streusel, vanilla bean ice cream

Creamsicle ice cream float, grapefruit crème brûlée cupcake, frozen key lime pie

Cheese - 12

Bohemian Creamery Capriago and Boho Bel

Coffee & Tea

Pure Leaves and Mighty Leaf teas	3.50
Four Barrel French press	for one 4/ for two 7

Dessert Wines

Niepoort Tawny NV - 10
Domaine de Durban Muscat de Beaumes de Venise 2006 - 12
Patrick Bottex Bugey-Cerdon Sparkling Gamay Rose NV - 12
Domaine La Tour Vieille Banyuls Fortified Grenache 2009 - 14
Cossart Gordon "Rainwater" Madeira - 10
Graham's 10 Year Porto Tawny - 16
Cossart Gordon Bual 10 Year Aged Madeira - 18

To comply with San Francisco mandates, a 4% surcharge will be added to all food and beverage sales.
A gratuity of 18% may be added to parties of 6 or more.