STARTERS AHI TUNA TARTARE Sesame Rice Cracker, Jalapeno & Ginger, Avocado, Miso-Eggplant 17.50 CHAR RARE BUFFALO CARPACCIO Beer Battered Oysters, Tasso Aioli, Wild Arugula 17.25 ROASTED CALAMARI STUFFED with SPICY THAI SHRIMP Crispy Shallots, Eggplant, Mushrooms, Coconut Vermicelli, Green Papaya, Toasted Cashews 17. LOCAL ENGLISH SOLE Boneless with Herb Mousseline Baby Fingerling Potatoes with Maine Lobster & Fresh Rock Shrimp, "Bouillabaisse" Beurre Fondu 15. MONTEREY RED ABALONE Crispy Slow Cooked Egg, Baby Artichokes & Lobster Mushrooms, Soubise, Natural Jus 19.75 DAYBOAT SEA SCALLOPS Pork Belly Glazed with Sherry, Sauce Romesco, Padron Peppers 17. CRISPY VEAL SWEETBREADS Roasted King of Tompkins Apples, Buttermilk Mashed Potatoes Cipollini Onion, Bacon, Whole Grain Mustard Jus 16. SEARED SONOMA FOIE GRAS Toasted Spice Cake, Roasted Butter Pear, Candied Ginger & Pecan Relish, Natural Jus 27. WILD MUSHROOM BISQUE Pan Seared Ricotta Gnocchi, Chanterelle Mushroom, Herbs & Garlic 14.50 KABOCHA SQUASH & GOAT CHEESE RAVIOLI Hazelnut Pesto, Amaretti & Fried Sage 17.75 DUNGENESS CRAB SALAD Avocado, Lemon, Fresh Summer Cucumbers, Extra Virgin Olive Oil 17.75 ORGANIC FIGS, ALMONDS & MAD RIVER GOAT CHEESE Black Mission Figs, Arugula & Red Lettuces, Fig-Balsamic Jam Vinaigrette 12.50 WILD BOAR FARMS HEIRLOOM TOMATOES & THREE MOZZARELLAS Bubalus Bubalis Boccaccini, Bufala Mozzarella & Burrata, Basil, Mint, Extra Virgin Olive Oil 15.50 ORGANIC LITTLE GEM LETTUCE Oz Farm Splendor Apples, Fiscalini Farms Aged Cheddar Candied Walnut, Fresh & Dried Zante Currants, Apple Cider & Honey Vinaigrette 14. MAINS WILD COHO SALMON (ALASKA) WOOD FIRE GRILLED Herb Spaetzle with French Beans & Hearts of Palm Lightly Grilled Artichokes with Salsa Verde, Lemon Beurre Fondu 34. LOCAL BLACK COD (CALIFORNIA) WILD CAUGHT & PAN ROASTED Braised Lobster Mushrooms, White Shrimp Roasted with Butter & Garlic Brentwood White Corn, Lobster Mushroom Nage 36. NORTHERN HALIBUT (ALASKA) WILD CAUGHT & PAN ROASTED Summer Squash & Saffron Risotto, Roasted Early Girl Tomato Stuffed with Brandade Sauce Vierge, Herb Beurre Fondu, Fennel Pollen & Aleppo Pepper 36. PEKIN DUCK (SONOMA) SLOW ROASTED BREAST & CONFIT LEG Wild Rice with Chanterelle Mushrooms & Spring Onions Roasted Red Beets with Pecans & Bacon Foie Gras Sauce, Roasted Duck Jus with Calvados 33. BERKSHIRE PORK CHOP (IOWA) WOOD OVEN ROASTED Melted Sage & Butterball Potatoes, Pancetta Black Mission Figs with Huckleberries, Pinenuts & Chestnut Honey Erbette Chard, Roasted Pork Jus 34. CALIFORNIA LAMB T-BONE (DIXON) WOOD OVEN ROASTED MINT, PARSLEY & PARMESAN STUFFING Fresh Italian Butter Beans with Tomato, Herbs & Garlic Bacon Wrapped Lamb Sausage, Sauteed Spinach & Roasted Lamb Jus 38. ANGUS FILET MIGNON (CA.) WOOD OVEN ROASTED Crisp Potato Galette with “French Onion Dip” Caramelized Walla Walla Onion Beef Jus Broccoli di Ciccio & Parisian Button Mushrooms in Garlic Cream 43. $4 Split Plate Charge Executive Chefs Nancy Oakes & Pamela Mazzola Chef de Cuisine Sous Chefs Ravi Kapur Stephane Tonnelier & Freedom Rains General Manager Kathy King