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Spring/Summer Celebrations Tier III
Dinner Menu

~ 1st course (select one item) ~

Alma Tierra Farm baby lettuce with spring strawberries,
spicy almonds, Pt Reyes blue and Chardonnay vinaigrette

Alma Tierra Farm baby greens with summer berries,
Bellwether Farm Carmody, pistachios and Chardonnay vinaigrette

Organic baby arugula with Zinfandel braised beets,
spring oranges and Champagne vinaigrette

Butter lettuce with radicchio, goat cheese fritters,
toasted hazelnuts, and Sherry vinaigrette

Whole leaf romaine hearts with, poached quail egg,
proscuitto, pistachio brittle and lemon vinaigrette

Oak Hill Farm just picked greens with Dry Creek Peaches, baked Laura
Chenel Chevre’ and pistachios

Potato fritter with roasted Morels and Chanterelles,
white truffle essence and porcini crème fraiche’

Heirloom tomatoes with goat cheese fritters,
living watercress, basil pesto, and aged balsamic

~ Main course (select two items) ~

Grilled Sonoma Lamb
“2 ways”
Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and Pinot jus

Sonoma County Liberty Duck
Grilled breast and Chive crepe “carnitas style”
with Huckleberry jam and Zinfandel reduction

Roasted beef tenderloin with organic spring mushrooms and Pt Reyes blue fondue

Grilled Sonoma County Duck breast with grilled apricot jam and Cabernet reduction

Grilled Beef Tenderloin with Corn and Trumpet Mushroom ragout

Porcini dusted Sea bass with sherry braised figs aged balsamic and arugula pesto

Seared coriander crusted Ahi with Meyer Lemon vinaigrette artichoke
and almond ragout

Pan roasted wild stripped bass spring garlic puree and micro herbs

Grilled beef tenderloin with Oyster mushroom
and Pt Reyes Blue ragout and Cabernet Reduction

Grilled Halibut with lobster essence and Charred tomato coulis

Grilled New York roast with olive and roasted pepper relish

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms

Roasted sea bass with rock shrimp salad and tomato lobster broth

Lamb “2 ways” olive crusted loin and bacon wrapped tenderloin with
cabernet reduction and leek fondue

Gilled wild boar chops with bandy apricot reduction and onion marmalade

*Vegetarian options also available

~ Sides (select two items) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato gallette with onion marmalade

Summer corn and heirloom tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Grilled asparagus salad with Sausalito Springs
watercress, early summer peppers, lemon essence, and shaved Manchego

“Rustic crème fraiche’ mashed potatoes

Baby artichoke risotto

Roasted spinach with garlic and fennel

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter