In Central California and the Salinas Valley, the vegetables reflect the rhythm of the seasons more
abundantly than perhaps any other region in the country. This menu is designed primarily with the
local farmers’ markets in mind; the freshest seasonal produce is then paired with the meat, if any,
and is specifically chosen to complement the delicate flavors of the vegetables.

Amuse  Bouche 

Watercress & Oyster
wild watercress, “la ratte” potato, california osetra caviar, sea bean, sweet neck oyster “aspic”

Cucumber & Bass
japanese cucumber, persimmon, sea urchin emulsion, local white sea bass “tartare”

Porcini & Scallop
big sur porcini velouté, leek, « pied de cochon » ravioli, nantuckets bay scallop

Endive & Salmon
Belgiun  endive, yuzu « au sel ». tabgerine, fennel puree, citrus curred wild salmon

Celery & Grousse
celery root remoulade, pineapple quince, campagna bread, wild grousse térrine

Potato & Char
smoked fingerling potato, bloomsdale spinach, béarnaise, arctic char “fondant”

Butternut & Red Abalone
butternut squash gnocchi, chestnut ragoût, slow cooked red abalone

White Truffle & Duck Egg
sunchoke, “iberico jamon”, white truffle, sauce “meurette”, poached duck egg

Brussel Sprout & Cod
 brussel sprout, matzutake mushroom, whole grain mustard jus, line caught atlantic cod

Pear & Foie Gras
red wine braised warren pear, thyme, walnut, seared foie gras 

Leek & Partridge
leek, heirloom carrot, foie gras, black truffle purée, scottish wild partridge

Turnip & Wood Pigeon
turnip, big sur chanterelle, salmi croûton, game jus, scottish wood pigeon

Salsify & Veal
salsify, black trumpet duxelle, mizuna, milk fed veal “blanquette”

Red Cabbage & Venison
braised red cabbage, mutsu apple, sauce poivrade, roasted venison loin

Parsnip & Kobe Beef
 parsnip, cipollini onion, arugula, bordelaise jus, braised cheeks, seared kobe beef rib eye

Cheese
chef’s cheese selection, raisin bread, seasonal accompaniment

Pumpkin & Olive Oil
warm pumpkin mousse, brown butter cake, buddha fruit, olive oil ice cream

Praline & Chocolate
praline pudding, roasted, chocolate beignet, vanilla ice cream

Passion Fruit & Chocolate
chocolate ganache, passion fruit coulis, coconut milk sorbet

Carrot & Cream
carrot cake, raisin, walnut praline, frozen cream cheese

3 selections • 69 dollars
4 selections • 89 dollars
5 selections • 110 dollars

Chef’s tasting menu can be created for the entire table • 150 dollars per person
Wine pairing designed by Wine Director Thomas Perez

Executive Chef – Christophe Grosjean
Pastry Chef – Ron Mendoza

A twenty percent service charge will be added to each guest check