Melograno

Steamed jumbo asparagus served with porcini mushroom ragu, goat cheese fondue and quail egg.

Charred beef tenderloin served with frisée, wild arugula and "tonnata" sauce.

Thin sliced baby artichoke hearts, tossed with shaved parmesan cheese and lemon dressing, over baby wild arugula.

Heirloom tomatoes, mixed rainbow lettuce, basil dressing. add 3.00 for entrée portion

oven roasted tomato soup, served with dungeness crab meat and sweet corn kernels

homemade fresh angel hair pasta served with Barolo wine braised Hare and pomegranate reduction sauce.

homemade flat large cut pasta flavored with saffron served with baby lobster tail, wild arugula, braised fennel, cherry tomato.

homemade potato and nettle dumplings sauteed with butter and sage.

Trofie pasta sautéed with black beluga lentils, wild spinach, a medley of cherry tomatoes with shaved pecorino cheese.

carnaroli rice prepared with spring peas and mint, over seared Hudson valley duck breast and pine fragrance oil. add 5.00 for entrée portion

Grilled half Sonoma Valley Cornish game hen, rosemary-garlic sauce with fingerling potatoes and heirloom vegetables.

Grilled skirt steak (10oz.), pea tendrils and heirloom vegetables in a Vincotto and balsamic vinegar sauce.

Pan roasted Alaskan halibut with seasonal wild mushrooms and sweet vermouth wine served with vegetables.