Menu
The Restaurant
Please call us at 707.967.3111 for reservations
Monday – Friday Lunch 11:30am – 2:15pm
Monday – Sunday Dinner 5:30pm – 9:00pm
Saturday – Sunday Brunch 11:30am – 2:15pm
Advance reservations required.
Three Courses - $135
Rise & Shine
Sparkling Wine, Mimosa, Bellini, Kir Royale, Auberge Rosé, Bloody Mary
Easing in
Muffins, Pastries & Artisanal Breads
Beginnings
- on the Half Shell, Ginger Mignonette
- Lobster, Lemon Crème Fraîche, Brioche Croutons
- Crispy Potatoes, Onion Crème, Watercress
- Green Curry, Mango, Snap Peas, Kaffir Lime
- Yellow Eye Beans, Fines Herbes, Gribiche
- Wild Mushrooms, Pea Shoots, Parmigiano-Reggiano
- Market Vegetables, Sunflower Seeds, Quinoa, Sherry Vinaigrette
- Blood Orange, Artichokes, Black Olive Caramel
- Castelvetrano Olive Tapenade, Meyer Lemon, Orange Fennel Purée
Sustenance
- Sesame Crust, Wakame Congee, Bok Choy, Shiitake, Lime Tamari
- Black Bass, Shrimp, Orange Braised Fennel, Rouille Crouton
- Blueberries, Applewood Smoked Bacon, Maple Syrup
- Bacon, Snap Peas, Wild Shrimp, Yuzu Emulsion
- Morels, Sherry, Asparagus, Favas, Chardonnay Sauce
- Bacon Spätzle, Rapini, Baby Carrots, Kumquat Sauce
- Medjool Dates, Pistachios, Colombo Spice
- Poached Farm Eggs, Yukon Gold, Bordelaise Sauce
- Leeks, Double Eight Dairy Ricotta, Yukon Gold Potatoes
- Roman Artichokes, Soubise, Swiss Chard, Lemon Sauce
Brunch Desserts
- Coconut Cream Panna Cotta, Lime Chiffon, Ginger Mochi
- Sunnyvale “Brooks” Cherries, Devil’s Food Cake, Vanilla Bean Ice Milk
- Tonka Bean Cream, Salted Caramel, Georgia Peanut Dentelle
- Yogurt Crémeux, Matcha Angel Food, Yuzu Meringue
- Fromage Blanc Cardamom Cream, Buttermilk Cake, Rhubarb Sherbet
- Apricot, Strawberry, Blueberry
- Hazelnuts, Chocolate Streusel, Salted Caramel Ice Cream
Prices may vary.
