Menu
We take great pride in bringing you the bounty of our own gardens, local farms and purveyors using sustainable, seasonal and organic products for our inspired wine country cuisine.
STARTERS
HOUSEMADE PARKERHOUSE ROLLS (3) 5
served warm, topped with melted butter and Maldon sea salt
½ DOZEN OYSTERS ON THE HALF SHELL 21
hogwash, cocktail sauce GF
BAKED OYSTERS WITH PARMESAN CUSTARD (5) 23
anisette infused spinach GF
BABY KALE CAESAR SALAD 13
anchovy roasted garlic dressing, parmesan, croutons, soft boiled farm egg
MIXED ORGANIC LETTUCE 12
strawberries, sunflower seeds, Achadinha feta cheese, lemon poppyseed dressing GF
SWEET CORN SOUP 12
herb infused crème fraîche GF
ESTATE TOMATO SALAD 13
garden cucumbers, fresh basil, red onion, golden balsamic vinegar, whipped Kite Hill almond ricotta V GF
CALAMARI FRITTI 15
Asian slaw, peanuts, Thai basil dipping sauce
DI STEFFANO BURRATA 17
Hobbs’ prosciutto, frisée, red wine vinaigrette, garlic grilled ciabatta
SMOKED SALMON RILLETTES 17
dill infused crème fraïche foam, garlic toasted multi grain baguette
LOCAL AND HOUSE MADE CHARCUTERIE 18 / 28
grain mustard, marinated Good Faith organic olives, focaccia, pickled vegetables, cornichons
ARTISAN 3 CHEESE BOARD 21
Cowgirl Creamery Mt. Tam, Cypress Grove Midnight Moon and Bohemian Creamery Twist and Shout with quince paste, housemade crackers and croûtes
LARGER PLATES
ROASTED PRAWNS AND PENNE PASTA 17/27
tomato cream sauce, fennel, fennel pollen, Parmigiana Reggiano
ROASTED CAULIFLOWER TIKKA MASALA 23
with cinnamon spiced basmati rice, toasted coconut, fresh cilantro GF, V
PETALUMA POULTRY “ROCKY” BRICK CHICKEN 26
½ of boneless chicken griddled under a brick, creamed corn and leeks, la ratte potatoes,
Journeyman barrel smoked bacon GF
PAN SEARED KING SALMON 39
wild rice cakes, sautéed spinach, estate black berry beurre rouge
OLIVE CRUSTED SWORDFISH 39
garden ratatouille, jade rice and basil pistou GF
GRILLED PORK CHOP 36
grilled dry creek peaches, bourbon balsamic glaze, yellow wax beans, almonds, smashed butterball potatoes, pork jus GF
CHEF TOM’S LAMB TRIO 39
grilled chop; braised boneless shank; house made sausage;
french green lentils, garden squash, pickled mushrooms, mint gremolata, estate fig gastrique GF
AGED ANGUS BEEF FILET OR NEW YORK STEAK * 48
kennebec “potato bone”, port wine onion jam, grilled garlic broccolini, demi glace GF
DESSERT 12
VANILLA BEAN CHEESECAKE
dry creek peaches, toasted pecans
BITTERSWEET CHOCOLATE POT DE CRÈME
triple chocolate brownies, crème Chantilly
STRAWBERRY SHORTCAKE
cornmeal biscuit, whipped cream, local strawberries
EXECUTIVE CHEF Thomas Schmidt
EXECUTIVE SOUS CHEF Danielle Aarreberg
SOUS CHEF Dan Nielson
SOUS CHEF Gino Guerrero
PASTRY CHEF Casey Stone
CULINARY GARDENER Chris Connell
Please note, we are unable to accept cash payments at this time. We do however, accept AMEX, VISA, MC & Discover.
A 20% gratuity will be added for parties of 6 or more. For those wishing to split a dish, a $2 charge on appetizers and $4 charge
on entrées will be applied. Our menu does not list every ingredient used in the preparation of our dishes. If you are allergic to or intolerant of specific foods, please tell your server when ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.* GF denotes gluten free items; V denotes vegan items. Our kitchen is not gluten free or vegan.
In consideration of others, please refrain from using cellular phones in the restaurant.