Cuisine - Menus - Chef's

The best local and organic ingredients are incorporated into these menu items, based on seasonality and availability.
All seafood is designated sustainable "Best Choice" by The Monterey Bay Aquarium.

SMALL PLATES

HOUSE-MADE BAGUETTE

classic french baguette with salted butter, radish and chive

6

CURRIED TOFU

marinated grilled firm tofu, gingered green beans, peppered confit

8

PAINTED HILLS BEEF TARTARE

spring onion, caper, egg puree, sherry

11

MARKET OYSTERS

celery and cranberry mignonette

half dozen 12 dozen 21

DUNGENESS CRAB

brown butter cake, red curry vinaigrette, pink lady apple, baby arugula

12

SOUPS y SALADS

SPINACH SALAD

smoked egg puree, pickled red onion, shaved egg, warm bacon and sherry vinaigrette

9

CAESAR

hearts of romaine, garlic, white anchovy, crispy bread

8

THE SALAD

fresh greens, cherry tomato, honey-shallot vinaigrette

6

THREE BEET SALAD

sherry vinaigrette, herbed goat cheese, toasted hazelnuts

7

TOMATO BASIL SOUP

san marzano tomato, organic basil, cream

8

ROASTED CHESTNUT SOUP

duck confit, saba, fine herbs

9

LAND

PORK TENDERLOIN

bacon red onion marmalade, butter-poached parsnips, bacon dry sauce

24

10 OZ PAINTED HILLS SIRLOIN CULOTTE

charred leeks, grilled bread, romesco sauce

26

VENISON SADDLE

orange coulis, chocolate vinaigrette, salted coco nibs, arugula

30

DUCK BREAST

confit of duck, house gnocchi, fennel pollen, tomato, english peas

25

BEEF SHORT RIB

goat cheese polenta, walla walla onion puree, preserved heirloom tomatoes, candied scallop, basil

23

HALF ROASTED CHICKEN

yukon gold potato puree, green asparagus, natural jus

24

SEA

COLD SMOKED STURGEON

sauce grabiche, fennel, watermelon radish

24

BOUILLABAISSE

classic provencal seafood stew made with local seafood

22

SCALLOP

roasted cauliflower, figs, almonds, brown mustard, cauliflower cream

24

QUINALT RIVER STEELHEAD

azuki bean risotto, peas, forest mushrooms, kumquat marmalade

23

VEGETABLE

YUKON GOLD POTATO PUREE

finished with chive and fleur de sel

6

SAUTEED MUSHROOMS

foraged mushrooms with madeira, cream, garlic

8

MUSHROOM RISOTTO

foraged mushrooms, elephant garlic, tarragon, truffled creme fraiche

9

SOUS CHEF Kyle J. Burgess     SOUS CHEF Kevin L. Dushane

Many vegetarian options available on request.

Prices and items are subject to change without notice.

Return to All Menus