Served with a garlic aioli dipping sauce. (Add grated pecorino romano cheese $2)

House roasted cashews, with house marinated mixed olives

German dumpling stuffed with sweet onion, cabbage, grass fed beef, and horseradish crème fraiche.

Red wine and Guinness braised Upper dry creek ranch lamb with roasted root vegetables, sweet peas and cheesy garlic mashed potatoes

Crispy fried chicken wings with soy sauce, Korean hot chili paste, and nuoc cham. Served with an Asian pear salad

Arcadian lettuces, Hayshaker Farm beets and grilled chicories with Fuji Apples, Blue Mountain Hard Cider-bacon vinaigrette, gaufrettes and Cambozola cheese

Chef’s choice of Artisan cheeses and seasonal fruit.

House made flat bread baked on natural stone with marinara, salami, mama lils pickled hot peppers, and mozzarella or Grilled coconut chicken, yellow Thai curry, butternut squash, carmalized onions, carrots, peanut sauce, roasted chilis, cilantro, and marinated mozzarella

Grilled Upper Dry Creek Ranch grass fed ground beef with bacon, cheddar, pickled onion, and aioli on ciabatta

Buttermilk fried chicken with wild mushroom mornay, arugula, bacon jam and cracked pink peppercorn honey on Hidden Valley Bakery focaccia 

Chilled roasted duck breast sliced thin on baguette with pickled carrots, cucumber, daikon radish, cilantro, jalapeno, aioli, bacon dashi and a sweet soy drizzle

Grilled prime New York strip steak with sautéed mushrooms, sherry, crème fraiche, fried onions, fresh horseradish and rustic smashed blue cheese potatoes

Cast iron baked mac and cheese with smoked gouda, white cheddar, pecorino, seasoned bread crumbs, bacon and fresh Dungeness crab  (add braised kale/6)

Ginger-soy braised free range chicken leg with star anise steamed jasmine rice, quick pickled Asian pears and sautéed Chinese broccoli 

House spun Egg nog ice cream with rum caramel and whipped cream

House made salted caramel creme brulee.