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starters
Sweet Corn Soup crabmeat, avocado, tomato ice cubes				16
Crudo of Japanese Yellowtail marinade of citrus extra virgin olive oil, cilantro, peppers				17
Housemade Squid Ink Spaghetti a la Guitara calamari, peas, chili, pancetta				17
Heirloom beets, Honey Crisp apple, Fennel toasted hazelnuts, golden apple vinegar vinaigrette				15
Handmade Ricotta Gnocchi peas, parmesan sage broth, prosciutto				17
Seared Foie Gras poached rhubarb and apricot puree				22
Grilled Spanish Octopus slow cooked pork belly, grilled scallion, jicama, sriracha chili, honey, lime, sesame				17
entrées
Roasted Line-caught Chatham Cod brandade filled piquillo peppers, grainy mustard vinaigrette				27
Pan Roasted Skate braised cabbage, yukon potatoes, apple, bacon				24
Atlantic Striped Bass spring vegetable ragout, cavatelli, smoky ham hock broth				26
Pan Roasted Crystal Valley Chicken Breast potato puree, mushrooms, bacon lardon				25
Caramelized Scallops spanish chorizo, white bean puree, pinenut condiment				28
Pan Roasted Rabbit Loin prosciutto, sweet corn, fingerling potatoes, fava beans				28
Roasted Breast & Confit Leg of Squab roasted brussels sprouts, green farro, curried sunchoke puree				32
Creekstone Aged Ribeye potato puree, braised beef shortribs, mushroom ketchup				37
dessert
Baked Alaska coffee & vanilla ice cream, dark chocolate cookie				11
Warm Chocolate Cake coconut, caramel ice cream				11
Milk Thistle Farm Panna Cotta poached rhubarb				9
Blueberry Almond Tart vanilla ice cream				10
Goat Cheese Cake candied walnuts, pear sorbet				10
tasting $85
Wine Pairing $60. Choice of Dessert or cheese, Table Participation Required
Crudo of Japanese Yellowtail marinade of citrus extra virgin olive oil, cilantro, peppers
Nino Franco Rustico Prosecco di valdobbiadene, It Nv
Homemade Ricotta Gnocchi sugar snap peas, parmesan, prosciutto
Ravines Dry Riesling Finger lakes, Ny 2008
Grilled Spanish Octopus slow cooked pork belly, grilled scallion, kohlrabi, sriracha chili, honey, lime, sesame
Four Graces Pinot gris, Willamette valley, or 2006
Sautéed Striped Bass spring vegetable ragout, smoky ham hock broth
Chateau Turcaud entre-deux-mers, bordeaux, Fr 2010
Foie Gras Terrine duck confit, brioche, cherry
Muscat de st. Jean minervois, languedoc-roussillon, Fr Nv
Roasted Breast & Confit Leg of Squab potato puree,brussel sprouts
Heller Estate Cabernet sauvingnon, Carmel valley, ca, 2008
late summer prix fixe $40
Sweet Corn Soup crabmeat, avocado
Tagliatelle cherry tomatoes, housemade ricotta, basil
Organic Rabbit Leg Confit breakfast radish, dandelion greens, salsa verde
Milk Thistle Farm Panna Cotta poached rhubarb

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