4/11

4/11
PRIX FIXE $36
First + Main + Dessert

First
Asparagus Salad; Cooked and Raw, 63° Duck Egg
Chilled Asparagus Velouté
Smoked Trout, Tomato, Herb Crème Fraiche, Rye, Egg Yolk +5
Foie Gras Torchon, Gaviota Strawberry +13

Main
Alaskan Halibut, Peas, Carrots, Celtuce, Radish +5
Sonoma Lamb, Weiser Potato, Zucchini, Confit Tomato
Flat Iron Steak, Maitake, Asparagus Tips, Ramps, Carrot

Side
Morels & Ramp Leaves +12

Dessert
Selection of Cheeses +5
Chocolate Mousse Cake
Strawberry Napoleon

Menu 4/8, Mignonette Mondays Pushed Back to April 20th.

Because 4/20 is a good date.

4/8
PRIX FIXE $35
First + Main + Dessert

First
Asparagus Salad; Cooked and Raw, 63° Duck Egg
Chilled Asparagus Velouté
Smoked Trout, Tomato, Herb Crème Fraiche, Rye, Egg Yolk +5
Foie Gras Torchon, Gaviota Strawberry

Main
Ora King Salmon, Peas, Carrots, Fava, Celtuce, Radish
Sonoma Lamb, Weiser Potato, Zuchini, Confit Tomato +5
Flat Iron Steak, Maitake, Fiddlehead Ferns, Ramps, Carrot

Side
Red Quinoa with Grapefruit & Mizuna +8

Dessert
Selection of Cheeses +5
L’Opera Cake
Chocolate Hazelnut Crisp

4/4 + Easter Menu

Easter, April 5th, We’ll be open from 2pm-5pm.
Here’s our menu:
Prix Fixe, $55
1. Asparagus Salad; Cooked and Raw, 63 Degree Duck Egg
or
Vichyssoise, Nettle Coulis
or
Smoked Trout, Tomato, Herb Cream, Yolk, Rye
2. Poached Ora King Salmon, Peas & Carrots
or
Sonoma Lamb Leg, or Roast Prime Rib; Weiser Potato, Zucchini, Tomato Ragout
3. “Strawberry Shortcake”
or
Chocolate Hazelnut Crisp

4/4
PRIX FIXE $35
First + Main + Dessert

First
Chilled Asparagus Velouté, Chive Blossom
Market Greens, Shaved Vegetables, Soft Egg, Lardo, Almonds
Foie Gras Torchon, Gaviota Strawberry +13
Tas. Ocean Trout, Tomato, Crème Fraiche, Rye, Pickle, Egg Yolk +5

Main
Alaskan Halibut, Celtuce, Radish, Favas, Tendrils +5
Flat Iron Steak, Carrot, Fiddlehead Ferns, Maitake Mushrooms
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Side
Asparagus, 63° Egg, Mahon +9

Dessert
Selection of Cheeses, Accompaniments +5
Chocolate Fondant
L’Opera Cake, Coffee Cream

A la Carte: First 9, Main 23, Dessert 8

Menu Starting 4/1 + Easter Menu and Hours

Easter, April 5th, We’ll be open from 2pm-5pm. Reservations highly recommended as we usually fill up quick for Easter!
Here’s our menu:

Prix Fixe, $55
1. Asparagus Salad; Cooked and Raw, 63 Degree Duck Egg
or
Vichyssoise, Nettle Coulis
or
Smoked Trout, Tomato, Herb Cream, Yolk, Rye

2. Poached Ora King Salmon, Peas & Carrots
or
Sonoma Lamb Leg, or Roast Prime Rib; Weiser Potato, Zucchini, Tomato Ragout

3. “Strawberry Shortcake”
or
Chocolate Hazelnut Crisp

Menu Starting 4/1
4/1
PRIX FIXE $35
First + Main + Dessert

First
Chilled Asparagus Velouté, Chive Blossom
Market Greens, Shaved Vegetables, Soft Egg, Lardo, Almonds
Foie Gras Torchon, Gaviota Strawberry +13

Main
Alaskan Halibut, Celtuce, Radish, Favas, Tendrils +5
Flat Iron Steak, Carrot, Fiddlehead Ferns, Minutina
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Side
Asparagus, 63° Egg, Mahon +9

Dessert
Selection of Cheeses, Accompaniments +5
Chocolate Hazelnut Crisp

A la Carte: First 9, Main 23, Dessert 8