Our Private Dinner menus change with the seasons. See our current menus for Late Winter/Early Spring 2017 below.

V = vegetarian  |  V2 = vegan  |  P = pescatarian  |  GF = gluten-free

Late Winter Duck Breast Menu

First Course
Frisee Salad with Warm Bacon Vinaigrette poached farm egg, brioche croutons, fine herbs (GF option)

Main Course
Crispy Duck Breast with Cherry-Port Sauce celeriac puree, roasted brussels sprouts (GF)

Dessert
Blood Orange Upside-Down Cake (V)


Late Winter Filet Mignon Menu

First Course
Parmiggiano Brodo with Kale and White Beans served with grilled toast (V, GF option)

Main Course
Pan-Roasted Filet Mignon with a Bourbon Pan Sauce honeynut squash puree, roasted brussels sprouts, rainbow carrots, and wild mushrooms (GF)

Dessert
Strawberry Crumble spring strawberry compote, toasty oat crumble, buttermilk ice cream (V)


Late Winter Duck Leg Menu

First Course
Steamed Clams with White Beans fennel, rosemary, grilled country-style bread (P, GF option)

Main Course
Duck Leg Confit with Olive Relish and Sauce Verte parsnip puree, wilted rainbow chard (GF)

Dessert
Hazelnut and Chocolate Meringue Cake vanilla whipped cream, shaved dark chocolate (V, GF)


Spring Paella Dinner

Enjoy this family-style dinner for up to 15 guests.

First Course
Warm Chicory Salad with Pancetta Vinaigrette warm wild mushrooms, macerated currants, shaved manchego (GF)

Paella Dinner
Spring Prawn Paella large prawns, chorizo, artichokes, peas, fava beans, asparagus, served with allioli and meyer lemons (GF)

Dessert
Xuixo a Catalan favorite of mine: deep-fried croissant dough stuffed with citrus-scented pastry dough and rolled in sugar (V)


Spring Lamb Dinner

First Course
Spring Salad with Meyer Lemon Vinaigrette seasonal lettuces, grilled asparagus, shaved zucchini, pine nuts, goat cheese (V2 option, GF)

Main Course
Lamb Duo lamb shank ragu, creamy polenta with manchego, grilled lamb lollipop, sherry gastrique, hazelnut picada (GF)

Dessert
Liege Waffle Sundae warm pearl sugar waffle, spring strawberries, chocolate sauce, Nutella mousse, vanilla whipped cream (V)


Spring Pork Tenderloin Dinner

First Course
Spring Salmon Confit with Baby Beets herbed yogurt, fresh horseradish, arugula salad (P, GF)

Main Course
Pan-Roasted Pork Tenderloin with Green Garlic Jus mushroom soubise, grilled asparagus (GF)

Dessert
Coconut Rice Pudding with Meyer Lemon Curd vanilla bean, cardamom (V, GF)


Spring Chicken Dinner

First Course
Tempura Squash Blossom goat cheese filling, shaved squash salad, slow-roasted cherry tomatoes, pepitas, basil (V)

Main Course
Grilled Chicken with Lemon and Fennel smoky chicken breasts, bruised basil vinaigrette, fried farro, shaved fennel and arugula salad

Dessert
Lemon-Berry Pudding Cakes whipped creme fraiche, fresh blackberries (V)


Mexican Pork Tenderloin Dinner

First Course
Black Cod Aguachile cilantro pistou, avocado, tortilla chips (P, GF)

Main Course
Grilled Pork Tenderloin with Charred Chile Adobo green rice, grilled spring onions, avocado-tomatillo salsa (GF)

Dessert
Fresh Churritos vanilla creme anglaise (V)


Appetizers and Cheese Courses

Our family-style appetizers or cheeses courses can be added a la carte to any menu. 

Foccacia with Olive Oil and Dukkha an Egyptian nut, seed, and spice blend (V2)
Rabbit Toasts rabbit rillettes, cherry jam, brioche toasts
Dungeness Crab Fries shoestring fries, picked crab tossed in drawn butter, habanero hot sauce, chives (P, GF)
English Pea and Goat Cheese Dip whipped goat cheese topped with sauteed peas, served with seedy oat crackers (V, GF)
Grilled Apricots with Burrata, Proscuitto, and Arugula cracked pepper, fleur de sel, balsamic reduction (V option, GF)
Aged Sharp Cheddar with Apricots and Proscuitto wildflower honey, sea salt crackers
Manchego with Fresh Cherries red pepper jelly, cranberry and hazelnut crackers (V)
Cypress Grove Humboldt Fog with Apple wildflower honey, fig and olive crackers (V)
Brillat-Savarin with Black Truffle rosemary-raisin-pecan crackers (V)