Dinner

Starters

Belgian endive salad with roasted Pink Lady apples, St. Agur blue cheese,
shallots, candied pecans, watercress, and apple cider vinaigrette – 16

Golden corn soup with truffle foam, pea forchette, pecorino,
prosciutto chip, and potato croutons – 14

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

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

Braised Spanish octopus with fingerling potato confit, tequila
vinaigrette, mâche salad, and chermoula – 21

Seared albacore tuna with mango, finger limes, avocado,
pea greens, duck fat crackers, and white soy – 17

Scarborough Farms beet salad with sour cherry mustard, pickled grapes,
pepita granola, and Miti Cana goat cheese – 16

Seared venison carpaccio with horseradish, avocado,
parmesan, crispy capers, and grilled ciabbata – 17

Caesar salad with garlic croutons and Parmigiano-Reggiano – 14

Entrées

Pan-roasted Alaskan halibut with cauliflower florets, Brussels sprout leaves,
lemon, Medjool dates, grapes, and hazelnut crumble – 38

Idaho rainbow trout pan-roasted in aromatics with succotash,
burnt onion sauce, sautéed okra, and pommes maxim – 34

Seared maple leaf duck breast with chanterelle mushroom, butternut squash,
ras el hanout, braised cavalo nero, shallot jam, grilled leeks, and gooseberries – 42

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

Seared New Zealand lamb rack with braised eggplant, golden raisins, grilled leeks,
pine nuts, 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 sunchoke gratin, roasted garlic,
braised celery, bacon lardon, and cranberry apple chutney – 52

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

Wild mushroom agnolotti with shaved Fiore Sardo cheese,
black truffled butter, and toasted bread crumbs – 29

Chef’s Tasting Menu

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

First Course
Prince Edward Island Oysters with
lemon, basil, prosecco gelée, and mignonette
Piper Heidsieck Cuvee Brut, Reims NV

Second Course
Seared albacore with yuzu kosho, duck fat chips, mango,
finger limes, avocado, cilantro, and white soy
Maddalena Pinot Grigio, Monterey 2012

Third Course
English Pea Toast with Périgord black truffles, burrata,
grilled ciabbata, pickled pearl onion, and candied lemon
Kita Grenache Rosé, Santa Barbara 2012

Fourth Course
Spanish octopus with fingerling potato, mâche, tequila,
chermoula, red onion, parsley, and lemon
Curran Tempranillo, Santa Ynez 2008

Fifth Course
Wild mushroom agnolotti with truffle essence
and Fiore Sardo cheese
Rosso di Paso, Paso Robles 2000

Sixth Course
Grilled elk tenderloin with sunchoke gratin, roasted garlic,
braised celery, and cranberry-apple chutney
Langtwins Midnight Reserve, Lodi 2011

 Seventh Course
Buckwheat brownie with Valrhona chocolate, crèmeux, cocoa nib
Florentine, raspberry, and bourbon barrel ice cream
Armagnac de Montal V.S.O.P.

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