Belgian endive salad with Roasted Pink Lady apples, St. Agur blue cheese, and white balsamic vinaigrette – 16

Golden corn soup with truffle foam, pea forchette, and prosciutto chip- 14

Yukon potato gnocchi glazed in Périgord truffle butter with Parmigiano-Reggiano – 16

Scarborough Farms heirloom tomato salad with Maine crab, pickled watermelon, and basil vinaigrette – 18

Seared hand-harvested scallops, grapefruit-papaya salsa, and sorrel purée – 18

Ahi tuna sashimi with cucumber, watermelon radish, avocado, and pea greens – 17

Scarborough Farms beet salad with pickled cherries, pistachio granola, and Miticana goat cheese – 16

Seared venison carpaccio with parmesan and crispy capers on grilled ciabbata – 17

Caesar Salad with garlic croutons and Parmigiano-Reggiano – 14


Pan-roasted Mediterranean bass with lobster sauce with candied lemon,
tomato confit, pickled radish, and wild greens – 38

Pan-roasted wild king salmon with baby beets, purple kale, cherry tomatoes,
buerre blanc, and salmon “chicharrones” – 36

Idaho rainbow trout pan-roasted in aromatics with grilled eggplant, summer squash,
salt-roasted carrots, roasted peppers, and heirloom potatoes – 34

Niman Ranch natural pork chop with apple chutney, bacon-cheddar hash,
pistachio purée, béarnaise, and lavender crumble – 38

Seared New Zealand lamb rack with braised eggplant, golden raisins, grilled leeks,
curried cauliflower, piquillo yogurt, and pomegranate reduction – 48

Grilled American Waygu flat iron steak with brown butter potato purée,
Bloomsdale spinach, and wild mushroom bordelaise – 49

New Zealand elk tenderloin with caramelized figs, Nueske bacon,
roasted garlic panisse, green onion mousseline, and fig jam – 52

Saddle Peak Trio – the Chef’s daily sampling of a unique selection of
meat and game, each with individual accompaniments – 54

Fava bean agnolotti with fennel breadcrumbs and lemon cream – 29

Chef’s Tasting Menu

Tasting Menu: $105 per person
Optional Wine Pairings: $65

First Course
Prince Edward Island Oysters with lemon granité, basil oil, prosecco gelée, and rubino mignonette
Charles de Cazanove, Premier Cru, Champagne NV

Second Course
Ahi Tuna Sashimi with white soy, watermelon radish, avocado crème, green apple, cucumber, and pea tendrils
Uvaggio, Vermentino, Lodi, 2012

Third Course
English Pea Toast with Périgord black truffles, burrata, grilled ciabbata, pickled pearl onion, and candied lemon
Von Strasser, Grüner Veltliner, Napa Valley 2013

Fourth Course
Seared Scallop with grapefruit-papaya salsa, sorrel, crispy ginger, and toasted peanuts
Consensio, Da Capo, Chenin Blanc, Napa Valley 2010

Fifth Course
Fava Bean Agnolotti with lemon cream, grilled ramps, fava greens
Gary Farrell, Chardonnay, Westside Farms, RRV 2011

Sixth Course
Grilled Elk Tenderloin with caramelized figs, wild arugula, Nueske bacon, green garlic, and spring onions
Chappellet, Mountain Cuvee, Napa Valley 2011

Seventh Course
Olive Oil Cake with buttermilk sherbet, berries, agrumato, and Meyer lemon curd
North By Northwest, Riesling, Columbia Valley, WA 2012

Desserts & Cheese Tasting

Desserts – $10 each

Stoplman vineyards olive oil cake with Harry’s berries,
tangerine Agrumato, buttermilk sherbet, and Meyer lemon curd

Chocolate coffee pot de crème with espresso cream,
chocolate covered coffee beans, and hazelnut biscotti

Banana huckleberry croissant bread pudding
with Tahitian vanilla ice cream

Trio of house made sorbets – changing weekly

Caramelized yellow peach-filled beignets
with salted caramel anglaise

Valrhona chocolate brownie with crèmeux, cocoa nib Florentine,
raspberries, and bourbon barrel ice cream

Cheese Tasting
Choice of 3 – $15 | Choice of 5 – $23 | Full Tasting – $29

Pierre Robert, Triple Crème Brie – France

Appenzeller, Aged Cow’s Milk Cheese – Switzerland

Le Meuniere, Ripe Brie – France

Paški Sir, Sheep’s Milk Cheese – Croatia

Landaff, Farmstead Cheese – New Hampshire

Miti Cana, Goat’s Milk Cheese – Spain

St. Agur, Blue Cheese – France