Pumpkin Puree, Brown Butter, Fermented Berries, Candied Pepitas

Duck Fat Seared Scallops*

Shaved Italian Black Truffles, Goose Liver Mousse, Crescenza Potato Gratin, Pickled Chanterelle Mushrooms

Flat Iron Roulade

Caramelized Sunchoke Puree, Calabrian Broccolini, Crispy Celery Root, Horseradish Sauce

Niman Ranch Short Rib

Seka Hills Extra Virgin Olive Oil Caramel Sauce & Chantilly Cream

Basque Cheesecake

Vanilla, Squash, Parsnips, Chili Oil, Fried Sage, Smoked Maldon

Cabernet & Brown Sugar Risotto

Crescenza Potato Gratin, Prelude Steak Sauce, Mustard Greens, Whole Grain Mustard Dressing, Grilled Lemon

Filet Mignon*

Prawns, Bay Scallops, Bloomsdale Spinach, Squid-Ink Tonarelli, Brown Butter Focaccia Breadcrumbs

Dungeness Crab Arrabiata

Romanesco Bites

Raspberry Jam, Rosemary Oil, Garlic Crostini

Baked Triple Cream Brie

Romanesco, Hot Lemon Honey, Bacon & Goat Cheese Creamed Leeks

Duroc Pork Chop*

Sturgeon Caviar, Prosciutto, Black Garlic Aioli, Farmer’s Cheese, Pickled Mustard Seed

Caviar Bruschetta

Marble Potatoes

Crescenza Gratin

Infused Butter & Sun-Dried Tomato Balsamic Dip

House Baked Artisan Bread

Tapenade Aioli, Crispy Capers, Parmesan Reggiano, House Potato Chips, Seka Hills Olive Oil, Maldon

Carpaccio*

Romaine, Garlic Anchovy Dressing, Red Onion, Hard Boiled Egg, Parmesan Reggiano, Focaccia Breadcrumbs

Prelude Salad

Mortadella, Salami, Pepperoncini, Bacon, Olives, Roasted Bell Pepper, Toma Cheese, Arugula, Whole Grain Aioli, Artisan Steak Roll

Chopped Sandwich

Fennel, Orange Segments, Candied Walnuts, Arugula, Orange-Walnut Vinaigrette

Beet Salad

Brioche Bun, Aioli, House Pickles, Red Onion, Arugula, Aged White Cheddar

House Ground Angus Burger*

Seasonal Soup

Bucatini, Spicy Red Sauce, Pork Belly, Brown Butter Bread Crumbs

Amatriciana

Endive, Radicchio, Chicory, Shaved Apple, Bacon, Pt Reyes Bleu Cheese Vinaigrette

Bitter Greens Salad

Tarragon Crème Fraiche, Chili Garlic Crunch

Ginger & Roasted Carrot Bisque

House Made Russet Potato Chips

In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves. Add pepitas and cook until they are coated and caramelized. Remove from heat, spread on parchment paper to cool.

Prepare the Candied Pepitas

In a bowl, mix canned pumpkin puree with heavy cream, salt, and ground cinnamon until smooth. Set aside.

Make the Pumpkin Puree

In a small bowl, mix the fermented berries with honey. Set aside.

Prepare the Fermented Berries

Heat duck fat in a skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

In a separate saucepan, melt unsalted butter over medium heat. Add sage leaves and cook until butter turns golden brown and nutty in aroma. Remove from heat.

Make the Brown Butter Sauce

On a plate, spread a layer of pumpkin puree, top with seared scallops, drizzle with brown butter sauce, and garnish with fermented berries and candied pepitas.

Assemble the Dish

large sea scallops

duck fat

salt

black pepper

canned pumpkin puree

heavy cream

ground cinnamon

unsalted butter

fresh sage leaves

fermented berries (like blueberries or cranberries)

honey

pepitas (pumpkin seeds)

sugar

water

In a skillet, sauté chopped shallots in butter until soft. Add goose liver and cook until just done. Transfer to a blender, add heavy cream, salt, and white pepper, then blend until smooth. Chill in the fridge.

Make the Mousse

Slice potatoes thinly. In a saucepan, melt butter, and sauté minced garlic until fragrant. Layer potatoes in a greased baking dish, add melted garlic butter, milk, salt, and pepper, and top with crescenza cheese. Bake at 350°F (175°C) for 45 minutes.

Prepare the Gratin

Combine vinegar, water, sugar, and salt in a small pot. Bring to a boil, then remove from heat. Pour over cleaned chanterelle mushrooms in a jar and let them sit for at least 30 minutes.

Pickle the Mushrooms

Season the flat iron steak with salt and pepper. Sear in a hot skillet for 4-5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing thinly.

Cook the Steak

Lay the sliced steak flat, spread a layer of goose liver mousse, top with potato gratin, and roll tightly. Slice into rounds and serve with pickled chanterelles and shaved black truffles on top.

Assemble the Roulade

Flat Iron Steak

Goose Liver

Heavy Cream

Shallots

Salt

White Pepper

Crescenza Cheese

Potatoes

Milk

Butter

Garlic

Pepper

Chanterelle Mushrooms

Vinegar

Water

Sugar

Italian Black Truffles

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper.

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Add red wine and scrape up any browned bits. Bring to a boil, then add beef stock and thyme. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours or until tender.

Deglaze and Braise

In a pot, cover sunchokes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain.

Cook the Sunchokes

In a blender, combine cooked sunchokes, butter, heavy cream, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

Make the Puree

In boiling salted water, blanched broccolini for 2-3 minutes until bright green. Drain and shock in ice water.

Blanch the Broccolini

In a skillet, heat olive oil over medium heat. Add blanched broccolini and Calabrian chili paste. Sauté for 5 minutes and season with salt.

Sauté

Heat vegetable oil in a pot to 350°F (175°C). Fry the julienned celery root in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Fry the Celery Root

In a bowl, combine prepared horseradish, sour cream, lemon juice, and salt. Mix well and adjust seasoning to taste.

Mix the Sauce

Niman Ranch short ribs

Kosher salt

Black pepper

Olive oil

Onion, diced

Carrots, diced

Garlic cloves, minced

Red wine

Beef stock

Thyme sprigs

Sunchokes, peeled and chopped

Heavy cream

Broccolini

Calabrian chili paste

Celery root, peeled and julienned

Vegetable oil

Prepared horseradish

Sour cream

Lemon juice

Preheat your oven to 200°C (400°F). In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then add the heavy cream, vanilla extract, flour, and salt, and mix until just combined.

Prepare the Batter

Pour the batter into a lined springform pan. Bake in the preheated oven for about 50-60 minutes or until the top is deeply browned and the center is set but still slightly jiggly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Bake the Cheesecake

cream cheese

eggs

vanilla extract

all-purpose flour

In a saucepan, heat the vegetable broth and keep it warm over low heat.

Prepare the broth

In a large skillet, heat olive oil over medium heat. Add the diced butternut squash and parsnips, cooking until tender, about 5-7 minutes.

Sauté vegetables

Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.

Add rice

Pour in the Cabernet Sauvignon and stir until it is mostly absorbed by the rice.

Deglaze with wine

Add one ladle of warm vegetable broth to the rice, stirring continuously until absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and al dente, about 20-25 minutes.

Add broth gradually

Once the risotto is cooked, stir in the brown sugar, vanilla bean seeds, and season with black pepper.

Add flavorings

In a small skillet, heat chili oil over medium heat. Fry the fresh sage leaves until crispy, about 1-2 minutes. Remove and drain on paper towels.

Fry sage leaves

Spoon the risotto onto plates, garnish with fried sage, and sprinkle with smoked Maldon salt before serving.

Serve

Arborio rice

Cabernet Sauvignon wine

Vegetable broth

Vanilla bean

Butternut squash, diced

Parsnips, diced

Brown sugar

Chili oil

Fresh sage leaves

Smoked Maldon salt

Preheat the oven to 180°C (350°F). Slice the potatoes thinly and layer them in a baking dish. In a saucepan, heat the heavy cream with minced garlic until warm. Pour over the potatoes and sprinkle with Crescenza cheese. Season with salt and pepper. Bake for 45-50 minutes until golden and bubbly.

Prepare the Potato Gratin

Season the filet mignon with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Let rest for 5 minutes before serving.

Cook the Filet Mignon

In the same skillet, add the mustard greens and sauté for about 3-4 minutes until wilted. Season with salt and a splash of lemon juice for flavor.

Sauté Mustard Greens

In a small bowl, mix whole grain mustard with a tablespoon of olive oil, salt, and pepper to create a dressing.

Prepare Whole Grain Mustard Dressing

Halve the lemon and grill for 2-3 minutes until char marks appear, enhancing the flavor.

Grill the Lemon

On plates, serve the potato gratin alongside the filet mignon, topped with sautéed mustard greens, drizzled with whole grain mustard dressing, and a grilled lemon half on the side.

Filet Mignon

Crescenza cheese

Mustard greens

Whole grain mustard

Lemon

Clean and chop the Dungeness crab into pieces. Peel and devein the prawns. Rinse the bay scallops. Rinse the Bloomsdale spinach and set aside.

Prepare the Ingredients

In a large pot of salted boiling water, cook the squid-ink tonarelli according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sauté until fragrant (about 1 minute).

Make the Arrabiata Sauce

Add the Dungeness crab, prawns, and bay scallops to the skillet. Cook for about 3-4 minutes, until the seafood is just cooked through.

Add Seafood

Stir in the Bloomsdale spinach and cook until wilted. Season with salt and black pepper to taste.

Incorporate Spinach and Sauce

Add the cooked tonarelli to the skillet and toss to combine. Drizzle with brown butter and sprinkle with focaccia breadcrumbs and fresh parsley before serving.