Bellwether Ricotta, Butter-Roasted Nectarines, Maple Syrup, Thyme, Lavender-Chantilly Cream

APRICOT-STUFFED FRENCH TOAST

Immersion-Circulated Eggs, Pain De Mie Toast, Spinach, Smoked Ham, Crispy Duck Fat Potatoes

EGGS BENEDICT FLORENTINE

Bacon, Leek, Gruyère, Mixed Greens Salad

QUICHE LORRAINE

Half Pound Niman Ranch Beef Patty, Pt. Reyes Tomatruffle Cheese, Heirloom Tomato, Garlic Aioli, Grilled Onions, Chicories, Pommes Frites

ABSINTHE BLACK TRUFFLE CHEESEBURGER

Duck Confit, Soft-Cooked Egg, Mushrooms, Frisee, Warm Bacon Vinaigrette

SALADE LYONNAISE

Capers, Butter, Lemon, Turmeric, Yukon Gold Potato Purée, Potato Allumette, Crispy Sage

PETRALE SOLE MEUNIERE

10oz. Prime New York Strip, Heirloom Tomato Carpaccio, Capers, Bordelaise, Bearnaise

STEAK FRITES

CHILLED MUSSELS A L'ESCABECHE

Rich Beef Stock, Croutons, Gruyere & Emmental Cheese Gratinèe

SOUPE À L'OIGNON

DUCK FAT POMMES FRITES

Oregon Bay Shrimp, Toasted Almonds, Basil Oil

YELLOW SQUASH & FENNEL SOUP

Seasonal Vegetables & Cheese, Mixed Greens Salad

QUICHE VEGETARIENNE

MIXED GREENS SALAD

Yukon Gold Potato Blinis, Crème Fraîche, Sieved Egg, Chives

TSAR NICOULAI CAVIAR

Sheep's Milk Feta, Avocado Mousse, Cucumber, Radish, Tarragon, Cress, Green Grape Vinaigrette

HEIRLOOM TOMATO & WATERMELON SALAD

DRY SHERRY

Butter Beans, Pickled Peppers, Rosemary, Frisee, Sherry Vinaigrette

LOCAL SQUID SALAD

SELECTION OF MINI BREAKFAST PASTRIES

POMMES FRITES

WARM BELLWETHER FARMS CRESCENZA TARTINE

OYSTER SELECTION

DEATH IN THE AFTERNOON

WARM ACME ROLL

In a bowl, mix Bellwether Ricotta with diced apricots until combined. Set aside.

Prepare the Ricotta Filling

In a large mixing bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well blended.

Prepare the Egg Mixture

Dip each slice of sourdough bread in the egg mixture, ensuring both sides are coated.

Dip the Bread

Place a spoonful of the ricotta-apricot mixture between two slices of bread to create a sandwich. In a skillet, melt butter over medium heat and cook each stuffed sandwich until golden brown on both sides.

Stuff and Cook

In a separate pan, melt butter over medium heat. Add sliced nectarines and drizzle with maple syrup. Cook until nectarines are tender and caramelized, about 5-7 minutes.

Roast the Nectarines

In a mixing bowl, combine heavy cream, dried lavender, and powdered sugar. Whip until soft peaks form.

Whip the Cream

Plate the stuffed French toast and top with butter-roasted nectarines, a dollop of lavender-chantilly cream, and garnish with fresh thyme and drizzled maple syrup.

Serve

sourdough bread

eggs

milk

vanilla extract

cinnamon

Butter

Bellwether Ricotta

apricots, diced

nectarines, sliced

butter

maple syrup

heavy cream

lavender, dried

powdered sugar

thyme, fresh

maple syrup, for drizzling

Melt duck fat in a skillet over medium heat. Add diced potatoes and season with salt and pepper. Cook until golden and crispy, about 20 minutes.

Crispy Duck Fat Potatoes

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3 minutes. Season with salt and pepper.

Sauté Spinach

Set immersion circulator to 63°C (145°F). Place eggs in their shells in the water bath for 45 minutes. Carefully crack them open into a bowl.

Immersion-Circulated Eggs

In a bowl, whisk egg yolks and lemon juice together. Gradually whisk in melted butter until the sauce thickens. Season with salt.

Whisk Together

Toast Pain de Mie slices in butter until golden. Layer the toasted bread with smoked ham, sautéed spinach, and poached eggs. Drizzle with hollandaise sauce and serve with crispy duck fat potatoes on the side.

Final Assembly

Eggs

White vinegar

Pain de Mie bread

Fresh spinach

Garlic

Olive oil

Smoked ham

Duck fat

Potatoes

Salt

Black pepper

Egg yolks

Lemon juice

Butter (melted)

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together. Press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Crust

Preheat Oven

In a skillet, cook the bacon until crispy. Remove, drain on paper towels, and crumble. In the same skillet, sauté the sliced leeks in the bacon fat until soft.

Cook the Bacon and Leeks

In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Stir in the cooked bacon, leeks, and Gruyère cheese.

Combine Filling Ingredients

Roll out the chilled dough and fit it into a pie dish. Pour the filling into the crust and bake for 30-35 minutes, or until the filling is set and the top is golden.

Assemble the Quiche

In a large bowl, toss the mixed greens with olive oil, apple cider vinegar, salt, and pepper to taste. Serve alongside the quiche.

Make the Salad

bacon

leek

Gruyère cheese

salt

black pepper

nutmeg

all-purpose flour

unsalted butter

ice water

mixed greens

olive oil

apple cider vinegar

Season the Niman Ranch beef patty with salt and pepper. Grill over medium-high heat for about 4-5 minutes on each side for medium doneness. In the last minute of cooking, place the Pt. Reyes Tomatruffle cheese on top to melt.

Prepare the Beef Patty

On the bottom half of the burger bun, spread a layer of garlic aioli. Add the grilled beef patty with melted cheese, followed by slices of heirloom tomato, grilled onions, and a handful of chicories. Top with the other half of the bun.

Assemble the Burger

Peel and cut the russet potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the potatoes and pat them dry with a clean towel. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with salt to taste.

Fry the Potatoes

Niman Ranch beef patty

Pt. Reyes Tomatruffle cheese

Heirloom tomato

Garlic aioli

Grilled onions

Chicories

Burger buns

Russet potatoes

Vegetable oil

If using pre-cooked duck confit, heat it in the oven or skillet until warmed through. If starting from raw, cook duck legs slowly in their own fat until tender.

Cook the Duck Confit

Slice the mushrooms and sauté them in a little olive oil over medium heat until golden brown. Set aside.

Prepare the Mushrooms

Bring a pot of water to a boil. Gently add the eggs and cook for exactly 6 minutes. Remove and place in an ice bath to stop cooking. Once cooled, peel and set aside.

Soft-Cook the Eggs

In a skillet, cook the bacon slices over medium heat until crispy. Remove from pan and crumble. Reserve the bacon fat.

Cook the Bacon

In the same skillet with bacon fat, add the chopped shallot and sauté until soft. Add the apple cider vinegar, Dijon mustard, and whisk to combine. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.

Make the Vinaigrette

In a large bowl, toss the frisée lettuce with the sautéed mushrooms, crumbled bacon, and warm bacon vinaigrette until well coated. Divide among plates.

Combine Ingredients

Place the warmed duck confit on top of each salad and cut the soft-cooked eggs in half, placing them on top of the salad as well. Serve immediately.

Top with Duck and Eggs

Duck Confit

Frisée Lettuce

Mushrooms

Soft-Cooked Eggs

Bacon

Shallot

Apple Cider Vinegar

Dijon Mustard

Olive Oil

Black Pepper

Pat petrale sole fillets dry with paper towels. Season both sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Mix the 1/2 cup flour with 1/2 tsp turmeric in a shallow plate; dredge each fillet lightly in the seasoned flour, shaking off excess.

Prepare fish

In a large skillet over medium-high heat, melt 4 tablespoons unsalted butter with 1 tablespoon neutral oil (use part of olive oil from sage if desired) until foaming and the butter begins to turn golden but not brown. Add two fillets (do not overcrowd) and cook 2–2.5 minutes per side until golden and just opaque through. Transfer cooked fillets to a warm plate and tent with foil. Repeat with remaining 4 tablespoons butter and the other two fillets, keeping cooked fillets warm.

Cook fish

After the last batch, keep the skillet over medium heat. If there are browned bits, add 1 tablespoon lemon juice to deglaze and scrape up fond. Add the remaining 2 tablespoons lemon juice and the drained 2 tablespoons capers to the pan. Swirl to combine and let the sauce reduce for 30–60 seconds. Taste and adjust seasoning. Off heat, whisk in any remaining 0–2 tablespoons of cold butter if you like a silkier sauce. Spoon the sauce and capers over the warm fillets, sprinkle with 1 teaspoon lemon zest and a little chopped parsley if using, and serve immediately.

Make meunière sauce

Place 1 lb peeled cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer over medium-high heat and cook until very tender, about 12–15 minutes. Drain well and return to the hot pot to dry for 1–2 minutes over low heat.

Warm 1/2 cup milk and 2 tablespoons butter in a small saucepan until butter melts. Pass the hot potatoes through a ricer or mash until smooth. Gradually stir in warm milk-butter mixture until desired silky consistency is reached. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm, covered.

While potatoes for purée are cooking, dry the 1 lb julienned potatoes thoroughly on kitchen towels—this is essential for crispness. Heat 2 cups vegetable oil in a heavy pot or fryer to 350°F (175°C).

Fry the julienned potatoes in small batches for 2–3 minutes until pale golden and crisp. Transfer to a paper towel-lined tray and immediately season with 1/2 tsp salt. Keep warm in a low oven (200°F/95°C) for up to 20 minutes before serving to maintain crispness.

In a small skillet, heat 1/4 cup olive oil over medium heat until shimmering but not smoking. Fry sage leaves in batches for 10–20 seconds each until the leaves become crisp and bright green. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.

Spoon a generous portion of Yukon Gold purée onto each plate. Place a cooked petrale sole fillet on top or to the side. Spoon meunière sauce and capers over the fillet. Pile a small nest of potato allumette beside or atop the fish for texture. Garnish with 3 crispy sage leaves and a sprinkle of lemon zest and chopped parsley. Serve immediately.

 Petrale sole fillets (skinless, boneless)

Black pepper, freshly ground

All-purpose flour (for dredging)

Turmeric powder

Unsalted butter

Lemon juice, fresh

Capers, drained

Yukon Gold potatoes (peeled, cut into 1" cubes)

Whole milk

Unsalted butter (for purée)

Salt (for purée)

White pepper or black pepper (for purée)

Yukon Gold potatoes (for allumette, julienned 1/8" x 2")

Vegetable oil (for frying)

Salt (for allumette)

Fresh sage leaves

Olive oil (or neutral oil) for sage

Lemon zest (fine)

Chopped parsley (optional, for garnish)

Season the New York strip with salt and black pepper on both sides. Let it rest at room temperature for about 30 minutes.

Prepare the Steak

Heat olive oil in a skillet over high heat. Once hot, add the steak. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove and let it rest for 10 minutes.

Cook the Steak

Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes to remove excess starch.

Heat vegetable oil in a deep pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt to taste.

Slice heirloom tomatoes thinly and arrange them on a plate. Drizzle with olive oil and balsamic vinegar. Sprinkle with fresh basil.

Prepare Heirloom Tomato Carpaccio

Slice the rested steak and place it on the plate next to the tomato carpaccio. Add a generous amount of bordelaise sauce and bearnaise sauce on the steak. Serve with frites on the side.

Apricot-stuffed French Toast

Eggs Benedict Florentine

Quiche Lorraine

Absinthe Black Truffle Cheeseburger

Salade Lyonnaise

Petrale Sole Meuniere

Steak Frites

Chilled Mussels A L'escabeche

Soupe À L'oignon

Duck Fat Pommes Frites

Yellow Squash & Fennel Soup

Quiche Vegetarienne

Mixed Greens Salad

Tsar Nicoulai Caviar

Heirloom Tomato & Watermelon Salad

Dry Sherry

Local Squid Salad

Selection Of Mini Breakfast Pastries

Pommes Frites

Warm Bellwether Farms Crescenza Tartine

Oyster Selection

Death In The Afternoon

Warm Acme Roll