River's End

Glasses of russian river gewurztraminer for the perfect paring served with wasabi tobiko and lime ginger mignonette

Delicate manila clams steamed in white wine with house made chorizo, sauteed garlic, tomatoes and our house herb butter e

Crispy wonton rolls filled with duck confit, asian noodles, napa cabbage, carrot and water chestnut served with a traditional plum dipping sauce

Ahi prepared with cucumbers and avocados infused with an asian vinaigrette accompanied with crispy wontons

Roasted multi-color beets layered with redwood hill farms goat cheese, macadamia nuts and fresh basil with an orange balsamic reduction

Butternut squash, zucchini, shaved fennel, feta cheese, organic greens all tossed with a citrus vinaigrette over warm orzo pasta

Duck confit set over a warm spinach salad tossed with beluga lentils and finished with bing cherry vinaigrette and shaved almonds

Spring asparagus with a swirl of goat cheese creme accompanied by a puff pastry twist

Sushi grade ahi seared rare served over coconut jasmine rice and tender baby carrots in a honey wasabi glaze

Pan seared petaluma duck breast prepared with an asian rub and duck leg confit rolls with an orange rum sauce

Spice rubbed pork tenderloins served with apples accompanied with israeli couscous, asparagus and cranberries

Pan seared white sea bass set on a bed of sauteed swiss chard finished with a root vegetable salad and citrus vinaigrette

Layers of the season's freshest vegetables, overnight tomatoes, fresh basil, feta cheese, asian marinated tofu served over a bed of farro

White gulf prawns, portabella mushrooms, overnight tomatoes, served over house made pasta finished with truffle cream sauce

Organic U.S.D.A. prime filet mignon draped with gorgonzala walnut butter accompanied with almond potato croquettes and sauteed spinach finished with a port wine reduction