“He is putting out a completely original, mouthwatering menu, it reads like a primer for the new sophisticated American dinner house. ...The dish turned out to be a dreamy salad of gently smoked chicken with buttery fois gras toasts. It was fantastic. In another gorgeous creation, a surprisingly crisp potato pancake was completely concealed under a blanket of smoked salmon topped with Osetra caviar-a savory, clever layered cake.”
Patricia Unterman, Food Critic
San Francisco Chronicle
| Three
Course Sitdown Dinner
HORS D’OEUVRE Medallion of Southwestern Pork Tenderloin On a Blue Corn Tortilla chip with Achiote Sauce ***** Tomato Cruda on Bruschetta with Fresh Basil |
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FIRST COURSE House Smoked Salmon and Arugula on a Potato Pancake with Creme Fraiche, Red Onion and Toasted Black Sesame Seed MAIN COURSE Pan-Sauteed Breast of Tender Sonoma Chicken Marinated in Savory Herbs, Stuffed Under the Skin with Spinach and Mushrooms, Served in a Black Currant, Cabernet and Red Onion Sauce On a Bed of Mashed Potatoes with Buttered Baby Blue Lake Beans and Oak-Roasted Red and Yellow Bell Pepper Diamonds |
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| Sourdough Battard from The Gold Medal Winning Village Bakery |