Marin Bay Fresh Crab Bruschetta

Soft Egg / Smoked Celery Root / Golden Beet / Meyer Lemon Marinated Radish |
20

Poached Octopus & Pacific Yellow Tail Crudo

Glass Eel / Osetra Caviar / Pomegranate Brodetta / White Truffle Oil |
22

Bronzed Sea Scallops

Purple Potato Crema / Glazed Squash / Sauce Veronica / Serrano Mint Foam |
28

Hudson Valley Foie Gras Saute

Roasted Placer Apple / Panettone / Braeburn Gel / Ancient Vinegar |
27

Mustard Crusted & Smoke Kissed Steel Head

Pickled Root Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet |
22

Savory Duck Confit Risotto

Roast Pumpkin / Porcini Mushrooms / Toasted Chestnuts / Bourbon Gelle |
27

House Cured Charcuterie

Candied Marcona Almonds / Cauco Cracker / Pine Butter / Pear Mostarda |
22

Roasted Almond Squash & Lobster Chowder

Roasted Autumn Squash & Lobster Chowder |
15

French Onion

Parmesan Croutons / Gruyère Cheese |
12

Soup Of The Day

Regionally And Seasonally Inspired |
12

Honey Glazed Roasted Quail Salad

Treviso / Tuscan Kale / Roasted Stripped Beets / Barolo Glaze |
14

Edgewood Caesar

Layered Baby Red & Green Romaine / Parmesan Lattice / White Anchovies / Caper Dust / Meyer Lemon Dressing |
12

Butternut Brûlée

House Pulled Mozzarella / Lola Rossa / Pickled Red Onion / Moscatel Vinaigrette Taggiasca Olives |
18

Study of Mahoney & Irwin Lamb (GF)

Arrowhead Cabbage / Aero Cherry Gel / Sweetbread Ricotta Croquette Sweet Pea Salad / Hibiscus Glace |
55

Brandt Farms Filet Mignon

Potato Fondutta / Piedmontese Toma / Speck Roasted Brussels / Sweet Drop Peppers / Rosemary Glace |
63

Pinecone Smoked Elk Loin

Shoe Tree Barley / Toasted Corn Tuiile / Smoked Butternut Puree / Chard Stem Blackberry Glace |
55

Prime Steak Duo

Petit Filet / Dry Aged New York / Rosemary Poached Fondant Potato / Salsify Crisp / Micro Vegetables / Chimichurri Emulsion / Roasted Pepper Sherry Coulis |
65

Espresso Dusted Veal Chop

Braised Radicchio / Poached Radish / Autumn Squash / Roasted Potato / Tomato Sauce |
65

Roasted Turbot Aglio e Olio

Hazelnut Crust / Squid Ink Pappardelle/ Roasted Tomato Garlic Agre Dolce / Red Pepper Tuille |
48

Pan Seared Branzino (GF) (DF)

Young Fennel / Pink Blush Asparagus / Tiny Snap Peas / Late Harvest Heirloom Tomatoes / Twin Oaks Citrus Beurre Blanc |
45

Lobster Angelotti & Shaved Black Truffle

Saffron Stretched Pasta / Creamy Bisque Foam / Seasonal Mushrooms / Melted Leeks / Confit Tomato / Vegetable Nage / Tarragon Foam |
55

Hunters Rabbit Cassoulet

Borlotti Beans / Pancetta / Foraged Mushrooms / Oven Roasted Tomato / Tender Herbs |
52

Whole Roasted Eggplant

Vegetables / Rutabega Puree / Braised Cabbage |
35

Dark Chocolate Souffle

Warm Chocolate Cake / Frangelico Anglaise |
19

Oats & Acai

Oat & Coconut Custard / Acai Coulis / Vegan Oat Crumb / Rice Tuille / Mandarin |
15

Ristretto

Milano Espresso / Dulce Coffee Mouse / Salted Caramel Nougatine / Praline Crunch |
16

Spiced Pumpkin Chai

Pumpkin Mousse / Chai Creme / Chiffon / Pumpkin Tart / Chocolate Stem |
17