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 PARKER HOUSE ROLLS (3) 5
served warm, topped with melted butter and Maldon sea salt
MINI JALAPEÑO PEPPER JACK CORN MUFFINS (5) 5
tequila lime butter
½ DOZEN HOG ISLAND OYSTERS ON THE HALF SHELL 21
hogwash, cocktail sauce GF
BAKED OYSTERS WITH PARMESAN CUSTARD (5) 23
anisette infused spinach GF
ORGANIC MIXED BABY LETTUCES 13
shaved carrots, grapes, braised farro, za’atar-lemon vinaigrette V GF
ENDIVE SALAD 13
chopped endive, dried cranberries, pine nuts, blue cheese, balsamic vinaigrette GF
MOROCCAN CARROT SOUP 12
toasted cumin, candied cashews, pomegranate molasses, vegan yogurt, cilantro V GF
SONOMA ONION SOUP 13
sweet onions, thyme, fennel seed, port, sherry, Costeaux Bakery sourdough croûte, Hwy 1 cheese
CALAMARI FRITTI 15
Asian slaw, peanuts, Thai basil dipping sauce
DI STEFANO BURRATA 17
Hobbs’ prosciutto, frisée, red wine vinaigrette, garlic grilled ciabatta
5 SPICE CURED PORK BELLY AND BEEF POTSTICKERS 14
hoisin, gochujang, green onions, ginger, tamari
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
MUSHROOM RAVIOLI IN PORCINI CREAM 29
Mycopia beech and hen of the woods mushrooms, Vella dry jack
ROASTED WINTER SQUASH RISOTTO 29
carnaroli rice, leeks, pepitas, brown butter sage leaves, Bellwether Farms carmody cheese GF
BELUGA LENTIL & BROWN RICE CAKES 23
garlic sauteed garden greens, tofu aioli, sun-dried tomato hummus GF, V
ROSIE’S CHICKEN CORDON BLEU 28
wrapped in Hobbs’ prosciutto, stuffed with Valley Ford Creamery Hwy. 1 cheese, Carolina Gold rice grits cakes, roasted delicata squash and poblano peppers, chardonnay chicken velouté GF
CONFIT OF ROSIE’S CHICKEN THIGHS 28
wild mushrooms, chicken fat sautéed fingerling potatoes, garlic, stinging nettle pesto GF
PAN SEARED DIVER SCALLOPS 39
Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter GF
ALASKAN HALIBUT CATAPLANA 37
fennel, sweet onions, Good Faith Farms sevillano olives, fregola, saffron broth
BRAISED BONELESS PRIME BEEF SHORT RIBS BRACIOLE 36
panko, pine nut, egg and parmesan-topping, Journeyman pancetta, sautéed Bloomsdale spinach, soft Front Porch Farm’s red floriani polenta
WIENER SCHNITZEL 36
Strauss Farms veal loin, herb spaetzle, roasted beech mushrooms, baby carrots, garden thyme, madeira demi-glace
CHEF TOM’S LAMB TRIO 39
grilled chop; braised boneless shank; house made sausage;
eggplant, carrots, zucchini, chickpeas, cous cous, golden raisins, raz el hanout
AGED ANGUS BEEF FILET* 48
kennebec “potato bone”, port wine onion jam, grilled garlic broccolini, demi glace GF
DESSERT 12
CHOCOLATE PECAN PIE
bittersweet chocolate sauce, pretzel brittle, sweet cream gelato
PUMPKIN CHEESECAKE
whiskey caramel, toasted pumpkin seeds, whipped crème fraîche
PEAR MAPLE BREAD PUDDING
walnut oatmeal crunch, vanilla gelato, estate pear butter
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.