Dinner Highlights - Menu Changes Daily

Monterey Bay Sardines “Escabeche”
Crispy Polenta with mushrooms and pancetta
Spanish Chorizo and Farro on Endive
Andy’s young Radicchio and Endive with
ruby grapefruit, chevre and candied walnuts
Pan Roasted Duck Breast with root vegetables, Tuscan kale
gratin and pomegranate essence
Bradley Ranch Onglet Steak with grilled winter vegetables and tarragon béarnaise
Crispy Niman Ranch Pork Shoulder with celery root gratin,
sautéed chard and natural jus
Fresh Ginger-Molasses Cake with Lehotta Lemon Sauce
Pine Nut, Fromage Blanc and Quince stuffed crepes with
black pepper ice cream