FALL
- SMALL PLATES –
TWO CHOICES – 1 4 . . . . . . THREE CHOICES - 2 0
AHI TUNA TACOS .................................................................................... ...8
Watermelon Gazpacho Shooter
BUTTERNUT SQUASH BISQUE ...................................................................... 8
Maple Caviar, Candied Walnuts
NORTHERN CALIFORNIA CRISP MUSHROOM CAKE ....................................... 8
Butter Poached Prawn
CRISPY PORK BELLY .................................................................................... 8
Watercress Salad, White Cheddar Grits
AUTUMN PUMPKIN FLAT BREAD ................................................................. 8
CLASSIC CAESAR SALAD .............................................................................. 8
Black Pepper Crouton
- SOUPS AND SALADS ROASTED BABY BEET SALAD ...................................................................... 11
Drake Family Farms Goat Cheese, Balsamic Glazed Walnuts
CLASSIC CAESAR SALAD ............................................................................. 10
Aged Pecorino, Black Pepper Crouton
ORGANIC FALL GREENS ............................................................................. 10
Crisp Vegetable Chips, Red Wine Vinaigrette
BUTTERNUT SQUASH BISQUE .................................................................... 10
Maple Caviar, Candied Walnuts
WILD MUSHROOM CONSOMMÈ ................................................................ 10
Truffle Parmesan Vail, Tempura Stuffed Morel
- ENTREES SESAME CRUSTED AHI .............................................................................. 39
Garlic Broccoli Rabe, Wasabi Whipped Potato
SEARED SCALLOP ...................................................................................... 38
Root Vegetable Pave, Citrus Pear Salad
ROOFTOP HONEY SMOKED SALMON .......................................................... 35
Butternut Squash Ravioli, Hard Cider Butter Sauce
PROSCIUTTO WRAPPED ORGANIC FREE RANGE CHICKEN ............................ 29
Truffle Parsnip Gnocchi, Pearl Vegetable
FILET OF ANGUS BEEF TENDERLOIN ........................................................... 42
Smoked Short Rib, Whipped Potatoes, Young Heirloom Carrots
CALIFORNIA SURF & TURF ......................................................................... 45
New York Steak with Jumbo Poached Prawns, Killer Mac & Cheese
ROASTED RACK OF LAMB .......................................................................... 39
Garlic Crust, Beluga Lentils, Truffle Baby Beets
TOASTED QUINOA AND BUTTERNUT SQUASH RAVIOLI ............................... 26
Crisp Pecorino, Cipollini Onion
FALL
- THREE COURSE MENU $55 –
STARTER
ROASTED BABY BEET SALAD
Drake Family Farms Goats Cheese
*Crème de Lys, Chardonnay, California, 2013
OR
BUTTERNUT SQUASH BISQUE
Maple Caviar, Candied Walnuts
*Adelsheim, Pinot Grigio, Willamette Valley 2013
ENTRÉE
SEARED SCALLOP
Root Vegetable Pave, Citrus Pear Salad
*Honig, Sauvignon Blanc, Napa 2013
OR
PROSCIUTTO WRAPPED ORGANIC FREE RANGE CHICKEN
Truffle Parsnip Gnocchi, Pearl Vegetable
*Chalone, Pinot Noir, Monterey County 2012
OR
TOASTED QUINOA AND BUTTERNUT SQUASH RAVIOLI
Crisp Pecorino, Cipollini
*Chateau de la Chaise, Gamey, Brouilly 2010
DESSERT
GET FIGGY WITH IT!
Fig and Walnut Financier Cake, Cinnamon Mascarpone Mousse, Port Ice Cream, Hot Toffee Sauce
*Michele Chiarlo, Moscato d’Asti, Italy 2010
*Add Wine Pairings to Chef’s Dinner for an Additional $20
- DESSERTSAPPLE TART TATIN 9
Slow Roasted Caramelized Apple Napoleon, Hazelnut Cornmeal Crust, Oatmeal Ice Cream, Vanilla Bean Cream
PUMPKIN PATCH CRÈME BRULEE 9
Seasonally Spiced Pumpkin Crème Brulee, 70% Dark Chocolate Streusel, Toasted Pepitas
GET FIGGY WITH IT! 9
Fig and Walnut Financier Cake, Cinnamon Mascarpone Mousse, Port Ice Cream, Hot Toffee Sauce
CHOCOLATE TORTE 9
Flourless Chocolate Almond Cake, Chocolate Sablé Breton Cookie, 24K Gold
HOUSE-MADE ICE CREAM OR SORBET 7
Rich, creamy house-made ice cream or sorbet, in a variety of tantalizing flavors
Ask your server for today’s selection
-AUTHENTICALLY LOCAL CALIFORNIAN CHEESE SELECTIONServed with locally dried fruits, honey from the Fairmont Hives and a bread selection from the Pastry oven for $9
SAN ANDREAS - Pasteurized – Bellweather Farms, Petaluma, CA
Modeled after a Pecorino from Tuscany. Nutty, grassy, semi-firm
MIDNIGHT MOON - Pasteurized Goat – Cypress Grove Creamery Arcata ,CA
Phenomenal compliment to Champagne or Sparkling Wine. Nutty and brown buttery flavor
BAY BLUE -Pasteurized Cow’s Milk – Point Reyes Station CA
Mild and mellow blue-mold flavor with earthy notes and a salted-caramel finish