First Courses

 White Corn and Leek Soup with Chive Oil   | 9

 Baby Mixed Greens with Warm - Aged Goat Cheese Toasts, Beets and Sherry Vinaigrette | 9

 Arugula with Shaved Fennel, Feta, Pine nuts and Creamy Lemon Dressing   | 9

Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12

Crispy Veal Sweetbreads with Corn Puree, Cherries and Smoked Bacon | 14

Main Courses

Goat Cheese and Leek Tart with Summer Vegetables and Salsa Verde | 22

Slow Roasted Wild King Salmon with New Potatoes, Fava Beans, Cherry Tomatoes

 and Herbed Crème Fraiche | 28 

Alaskan Halibut with Spring Onions, Baby Carrots, Leek Puree and Tarragon Aioli | 29

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites, Rapini

 And Roasted Shallot Butter | 34

Black Truffle Roasted Game Hen with Pole Beans, Fingerlings and Tarragon Jus    | 26

Wood Grilled Pork Loin with White Corn, Smoked Bacon, Chard and Onion Relish      | 26

Cheese

Rogue Creamery Crater Lake Blue with Apricots and Thyme Honey | 10

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

Cowgirl Creamery St. Pat with Candied Fennel and Marcona Almonds | 9

Desserts

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream | 9

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8 

Strawberry Sorbet and Mascarpone Ice Cream with Chocolate Cookies | 8

“Cannoli” with Rhubarb, Lemon and Almonds | 9

Fromage Blanc Tart with Ginger Poached Cherries  |  9