Sample Menu, Changes Daily

STARTERS

Cappuccino of Foraged Chanterelle Mushrooms     10
sweet onion froth, porcini dust

Labyrinth Farms Organic Greens     9
Chardonnay-shallot vinaigrette

Local Fuyu Persimmon and Pomegranate Salad     12
spiced pecans, apple cider-walnut oil vinaigrette

Salt Roasted Local Pear and Parmesan Ravioli     13
sauce fonduta

Tartare of Japanese Hamachi     16
Oregon Matsutake mushroom salad, nori dusted sunchoke chips

Fresh Hearts of Palm and Dungeness Crab     14
Sausalito Springs watercress, fris�e, tangerine emulsion

Seared Hudson Valley Foie Gras     20
poached quince, smoked breast of duck, housemade brioche, port gastrique
Dindarello "Muscat", Maculan, Veneto, Italy - 2006 12

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ENTRÉES

Roasted Blue Nose Sea Bass     35
fennel potato pur�e, apple chardonnay sauce roasted chanterelle mushroom, heirloom apples, celery root

Zinfandel Braised Beef Short Rib     30
roasted fall vegetables, horseradish-potato pur�e

Rabbit Rabbit Rabbit     38
applewood smoked bacon wrapped loin, roasted rack, confit of leg whole grain mustard sauce, fingerling potato

Duo of Berkshire Pork     37
pan seared tenderloin, crisp belly, riesling braised cabbage and chestnuts, sherry vinegar sauce

Grilled Niman Ranch Ribeye     40
tuscan braised autumn kale, truffled potato gratin

Executive Chef: Steve Litke
Sous Chef: Neil Corsten

We support sustainable farming with consideration for both the customer and the environment.
In consideration of other diners, please refrain from using your cellular phone
20% Gratuity Added to Parties of 5 or more • Corkage $35 per 750 ml bottle
Split charge add $2/appetizer, $5/entrée
7871 River Rd. Forestville, 707-887-3300 - Open Thursday-Monday 5:30 PM