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, crème fraîche, sea bean, beau soleil oyster “aspic”
(with california osetra caviar, supp$15)

Beet & Cobia
pickled beet, avocado tempura, miners lettuce, yuzu vinaigrette, cobia sashimi

Fennel & Crab
braised fennel, rouille, carmel valley olive oil, dungeness crab bisque

Corn & Lobster
white corn “pudding”, maroon carrot, fried tarragon, maine lobster

Zucchini Blossom & Salmon
zucchini blossom, dried tomato, basil vinaigrette, shaved zucchini, salmon “fondant”

Wild Asparagus & Duck Egg
wild green asparagus, morel mushroom, slow poached duck egg

Pea & Sweetbread
english pea purée, ramps, sauce “homardine”, roasted veal sweetbread

Little Gem & Red Abalone
braised little gem lettuce, meyer lemon“au sel”, green picholine olive, slow cooked red abalone

Garbanzo Bean & Striped Bass
roasted porcini, garbanzo bean, turnip, striped bass “meuniére”

Artichoke & Halibut
artichoke purée, “pata negra” ham, manilla clam, paprika, line caught local halibut

Pluot & Foie Gras
pluot, sicilian pistachio, kramik, verjus infusion, seared foie gras

Swiss Chard & Quail
white swiss chard cannelloni, foie gras stuffing, chanterelle, roasted quail

Carrot & Rabbit
carrot, spring onion, tarragon bow tie pasta, dijon mustard braised leg, sage roasted loin

Potato & Duck
potato ravioli, “vinaigrette d’abat”, foie gras, duck breast

Haricot Vert & Lamb
haricot vert, “jus de navarin”, piment d’espellette, braised shank, roasted lamb loin

Mousseron & Veal
mousseron mushroom, crushed potato, parsley, red wine shallot, milk fed veal tenderloin

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

Strawberry & Lavander
lavender cream and meringue, strawberry sorbet, vanilla bean cake

Rhubarb & Vanilla
vanilla “riz au lait”, juniper berry, rhubarb marmelade & sorbet

Raspberry & Chocolate
caraibe ganache, raspberry sorbet, “toast” ice cream, olive oil

Cherry & Butterscotch
butterscotch pudding, cherry compote, coffee, tonka bean ice cream

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