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. 

Wild Watercress & Oysters
vichyssoise, crème fraiche, sea beans, poached beausoleil oysters

Radishes & Cobia
avocado purée, meyer lemon vinaigrette, cucumber, sashimi

Little Gem & Eggs
little gem salad, carrots “de nantes”, leeks, duck ham, fresh hen eggs

Beets & Prawns
red beet risotto, chioggia, asparagus, Hawaiian blue prawns

Zucchini Blossom & Goat Cheese
goat cheese stuffed zucchini blossom, tomato confit, basil vinaigrette

Green Asparagus & Black Truffle
jumbo asparagus, parmesan foam, soft quail egg, black truffle vinaigrette

Potato & Dungeness Crab
purple potato, rouille, lemon grass, dungeness crab bisque

Artichoke & Abalone
artichoke barigoule, bacon, wild green onion, slow cooked abalone

Fava Bean & Halibut
fava bean, green garlic, local morels, olive oil poached halibut

Aprium & Foie Gras
Aprium, vanilla gastrique, marocona almond, seared foie gras

 Ramps & Squab
turnip puree, blue foot mushrooms, foie gras stuffed leg of squab, squab breast

Spinach & Veal
potato gnocchi, bloomsdale spinach, mousseron mushroom, veal strip loin 

Swiss Chard & Kobe Beef
white swiss chard ragout, beurre rouge, bordelaise jus, waygu top sirloin

English Peas & Lamb
english peas, parsnip “fries”, braised lamb shank, roasted lamb loin

Cheese
pascal bellevaire cheese selection, raisin bread, seasonal accompaniment

Rhubarb
soup, sour cream sorbet, cinnamon marshmallow

Chocolate
ganache, banana, vanilla bean ice cream

Strawberry
confites, shiso ice cream, orange blossom milk, toasted brioche

Chocolate
Hot chocolate mousse, griottes, praline ice cream

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

A chef’s tasting menu can be created for the entire table • 150 dollars per person
Wine pairing available with four-course, five-course and tasting menu

Executive Chef – Christophe Grosjean
Pastry Chef – Ron Mendoza