Coriander-crusted Dayboat Scallop
served with Scallion Sauce and a drizzle of Meyer Lemon Oil

Chicory and Radicchio Salad
with Apples, Shaved Parmesan, Toasted Pecans and Champagne Vinaigrette

Pan-seared Black Bass topped with Green Olive-Citrus Salsa
served on a bed of French Lentils with Sauteed Chard

Featured Cocktail:
Blackberry-Citrus Agua Fresca
with Square One Vodka and Lemon Twist

Chocolate Pot de Crème with Lightly Whipped Cream

All menu items are subject to substitutions depending on seasonal availability. When available, we use produce from our own farms in Sonoma, Placerville and San Francisco, all pesticide-free and sustainably grown.