Menu

• CURED WILD KING SALMON GRAVLAX

  Pickled heirloom beets, smoked trout eggs, crisp rye, horseradish

  Roussanne, Lake County 2009

• CHERMOULA CRUSTED STURGEON

  Melted leeks, pinot noir jus, California caviar, crisp potato

  Pinot Noir, Carneros 2011

• ROASTED SONOMA SQUAB

  Bing cherry jus, encrusted beets

  Merlot, Napa Valley 2010

• BRAISED WASHIMI WAGYU STYLE BEEF SHORT RIBS

  Porcini spaetzle, onion caramel, summer truffles

  Cabernet Sauvignon, Napa Valley 2009

• MORBIER

  Dried fruit and walnut bread, condiments

  Petite Sirah, Napa Valley 2008