STARTERS PLATES

Hog Island Oysters from Tomales Bay
Served on the Half-Shell
chilled with a trio of sauces.

Ahi Tuna Ceviche
avocado, mango, aji amarillo. scallions and lime juice

Calamari Fritti
jicama salad, Thai basil dipping sauce

Roasted Piquillo Peppers
stuffed with Dungeness crab, with roasted garlic cream sauce

Dungeness Crab Cake
apple salad, roasted beets, Meyer lemon creme fraiche

Salad of Zinfandel Poached Pear
with butter lettuce, Point Reyes blue cheese, candied pecans, and cranberry vinaigrette.

Tagiatelli Pasta with Duck Ragu
swild mushrooms, butternut squash and pecorino cheese

SOUPS AND SALADS

Spinach Salad
caramelized pear and blood orange vinaigrette and pine nuts

Classic Caesar Salad
roasted garlic, dry jack cheese

Chickory and Belgian Endive Salad
toasted walnuts, sliced apples, pancetta, stilton cheese and pommegranate vinaigrette

Sonoma Onion Soup
maple-cheme fraiche, pumping seeds & trumpet mushrooms

STEAKS AND CHOPS

Grilled "Star Ranch" Filet of Beef
fingerling potato-spinach-mushroom saute & bernaise sauce

Grilled New York Steak
battered onion rings, shoestring potatoes, Cabernet Sauvignon Demi glaze

Roasted Maple Glazed "Marble Hill" Pork Chop
grilled polenta, roasted pear, braised red cabbage confit and port reduction jus

Braised Lamb Shank
canellini beans, shiitake mushrooms, bacon-lemon thyme medley, lamb jus and gremolata

OTHER SPECIALTIES

Roasted Chicken Breast Marsala
roasted garlic Yukon Gold mashed potates, creminis and prosciutto wrapped green beans

Olive Oil Poached Ahi Tuna
sauteed rapini, Cipollini onions with balsamic reduction and polenta croutons

Pan-Seared Day Boat Sea Scallops
riso pasta with caramelized leeks and fennel ragout, grilled wild prawns with beurre blanc

Housemade Pumpkin and Amaretto Ravioli
vegetable brunoise and white truffle butter