Spring Greens with Favas and Pancetta

Rosie Organic Chicken with braised young leeks and green garlic

Sugar Snap peas or roasted asparagus with lemon zest

Three-rice pilaf with wehani, wild and jasmine rices

Strawberry/Rhubarb Tarte with Cream Cheese crust

SUMMER

Wild-Caught Salmon with fresh sorrel beurre blanc

Medley of Heirloom tomatoes with Stella Cadente Olive Oil

Green beans with gremolata

Elk Creamery herb-roasted purple potatoes

Salade of Arugula, nasturtim blossoms & sweet corn

Fresh Blackberry Shortcake with Chartreuse créme fraiche

FALL

Salad of mixed fall greens with pomegranate & warm local chevre

House-Smoked Albacore wrapped in Proscuitto

Wild Boletus mushrooms in Polenta timbale

Fennel & leek gratin

Anderson Valley Apple/walnut baklava

WINTER

Sicilian fennel salad with blood oranges & arugula

Tenderloin of Neiman Ranch Angus Beef

With Black Chanterelle reduction sauce or

Roasted leg of Lamb with Herbes de Provence, au jus

Pureed butternut squash with Calvados & apple confit

Wild rice pancake