Our Menu
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal
First
Morro Bay Oysters
$18.00/6
$32.00/12
Celery vinegar mignonette
Charred Avocado
$17.00
Pistachio / garden greens / shaved vegetables / black garlic ash / kombucha vinaigrette
Black Barley “Risotto”
$18.00
$30.00
Wheatgrass oil / fermented black garlic tea / fiscalini cheese crisp
Local Kanpachi Crudo
$22.00
Beet / radicchio / pomegranate
Autumn Salad
$20.00
Seasonal roots and fruits / whipped housemade ricotta
Tahitian Squash Soup
$16.00
Seeds/chantilly/pumpkin oil
Toasted Sourdough Bread
$6.00
cultured olive butter
Second
Sea Urchin Pasta
$26.00
$40.00
Spaghetti / bread crumbs / ricotta whey
Parsnip Agnolotti
$30.00
$50.00
Italian truffles / sage
Caramelized Local Black Cod
$36.00
Young leek confit/cauliflower ragout
Sonoma County Duck Breast
$42.00
Fig / squash / persimmon / autumn spice
Meats From the Vault
served with weiser farms potatoes and abalone mushroom *please allow time for meats to be cooked to perfection*
New York Steak
$50.00/12oz
Flannery beef
Ribeye
$75.00/16oz
Flannery beef
Bone In Ribeye
$145.00/32oz
Flannery beef
Porter House
$145.00/32oz
Flannery beef
Hangar Steak
$38.00/9oz
Flannery beef
Dry Aged Half Duck
$75.00
Liberty farms
$60 per guest served family style
First Course
Chicken Liver Mousse
radish / whole grain toast
Pumpkin Risotto
brussel sprout petals
Autumn Salad
almond granola / assorted fruits and root / spiced leaves
Second Course
Mary’s Farm Roasted Heritage Turkey
Yukon Potato Puree
crème friache
Roasted Tahitian Squash
Rosemary Stuffing
Country Greens
crispy onions
Dessert
Pumpkin Pie
salted caramel / chantilly
150pp / $210 with optional Wine Pairing
Menu
Duo of the Sea
Abalone & xo sauce / caviar / bilni
Kanpachi
Monterey bay seaweeds
Parsnip Agnollotti
Italian truffles/sage
Adrians Sourdough Bread
olive butter