• Pomegrantate-Pomelo Manhattans, Brandied Rainer and Amarena Cherries
• Local Stone Fruit Bellinis
• Blood Orange-Cardamon Martinis
• Chili-Cucumber Sparkling Cooler
Hors D'oeuvres
Fall
• Black Pepper & Parmigiano Reggiano Biscotti w/ Roasted Persimmon
• Housemade Prather Ranch Beef Pitas w/ Dandelion Greens & Grilled Leaks, Walnut Couli
• Duck Confit Gaufrettes w/ Pomegranate Arils & Roasted Chestnut Couli
• Fresh Kadota Figs & Asian Pear w/ Fig Syrup & Point Reyes Bleu
Winter
• Spinach-Wrapped Roasted Golden Beets w/ Chevre
• Roasted Cauliflower-Celery Root Samosas, Persimmon Chutney
• Tamarind-Marinated Grilled Tiger Prawns, Pineapple Guava Salsa
• Toasted Walnut Tarts w/ Fivespice Chantilly Cream
Spring
• Quail Eggs w/ Fava Bean Puree, Sesame Fleur De Sel
• Roasted Rainbow Beet w/ Chive Aioli
• Dilled Smoked Salmon Croquettes
• Housemade Meyer Lemon Bars
Summer
• Prosciutti di Parma-Wrapped Crenshaw Melon w/ Arugula
• Carpaccio of Ronde de Nice Zucchini, Roasted Golden Beet, Dry Goat Jack
• Housemade Japanese Sweet Potato & Yucca Crisps w/ Poached Organic Chicken, White Nectarine Salsa
• Port-Macerated Strawberries w/ Balsamic Zabaglione
Entrees
Fall
• Chili-Marinated Tenderloin Of Beef w/ Roquefort & Heirloom Tomatoes
• Mixed Local Greens w/ Fennel, Chestnuts, Sungold Tomatoes, Champagne Grapes, Tarragon-Orange Vinaigrette
• Provencal Celery Root Puree
Winter
• Duck Confit Enchiladas, Walnut-Citrus Mole & Pomegranate Reduction
• Winter Green Medley w/ Acorn Squash, Fennel, Celery Root & Pecans, Baby Carrots, Meyer Lemon-Pear Vinaigrette
• Tri-Colored Cauliflower Sformato
Spring
• Roasted Prather Ranch Leg of Lamb w/ Salsa Nicoise
• Bright Lights Chard & Arugula w/ Spring Radishes, Potato Bread Croutons, Navel Orange-Loquat Vinaigrette
• Fresh Snow & Sugar Snap Peas w/ Fava Toasts
Summer
• Grilled Scallops w/ Roasted Nectarine Couli & Kumquat Butter
• Mixed Roasted Peppers w/ Sweet Corn & Heirloom Tomatoes
• Crispy Heirloom Eggplant Rounds w/ Pomegranate Molasses
Chef's Pre-Fixe Plated Menus
Fall
• Sapphire Tonics, Cointreau-Steeped Cranberries
• Celery Root Soup, Marinated Celery Leaves and Julienned Gala Apples
• Mallard Duck Breast, Braised Belgian Endives, Leek and Sherry Vinegar Reduction
• Poached Quince Meringue Crepes, Quince Syrup
Winter
• Three Citrus Martinis, Meyer Lemon Syrup
• Dilled Smoked Salmon and Gouda Croquettes
• Fresh Pea, Cauliflower and Ginger Samosas, Sweet Chili Sauce and Spiced Mango Couli
• Winter Green Mix, Balsamic-Permission Vinaigrette
• Roasted Fivespice Pork Loin, Butternut Squash and Parmigiano Reggiano Puree, Pear-Cilantro Salsa
• Kiwi-Vanilla Snow Tarts, Creme Anglaise
Spring
• Minted Strawberry Mojitos, Preserved Grapefruit
• Tiger Prawn and Scallion Cakes, Toasted Almonds and Soy-Wasabi Aioli
• Arugala, Pancetta and Chicken Canneloni, Curried Chard and Turnips
• Asian Pear and Cameo Apple Tart
Summer
• Peach-Raspberries Margaritas, Macerated Nectarines
• Oyster Mushroom and Sweet Pepper Tarts
• Grilled Hazelnut-Bitter Honey Australian Lamb Chops, Roasted Rainbow Beets
• Fresh Summer Berries, Balsamic-Tawny Port Syrup
