Dinner

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We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.

– Lucy’s Garden

GARDEN

LUCY’S GARDEN MIXED GREENS
honey-dijon vinaigrette, radishes, cucumbers 10

BABY BEET SALAD
c.c.c goat gouda, banyuls vinaigrette, wrinkled crinkled cress 13

FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, curry shallot dressing, carrot fronds 11

LUCY GARDEN TRIO
carrot, greens, beets

SWEET CORN SOUP
summer truffle panna cotta, fino verde basil 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, huitlacoche, arugula, roasted corn, truffle nage 13/25

REGGIANO GNOCCHI
spring onions, pickled ramps, wine forest wild mushrooms, basil and ramp pesto 14/25

OCEAN

OYSTERS ON THE HALF SHELL
3 beau soleil, 3 kumamoto,
champagne mignonette 21

BIG EYE TUNA CEVICHE
coconut milk, serrano chile, togarashi popcorn, ca avocado 15

MAINE LOBSTER RISOTTO
fava and pea tendrils, garlic scapes, chive blossoms, herb nage 17/37

CAYUCOS ABALONE
grilled onions, k&j apricots, tomatoes, pickled peppers, arugula, garden thyme oil 30

PACIFIC KING SALMON
rhubarb, padron pepper, early girl tomato chutney, sweet corn fritter 15/32

ALASKAN HALIBUT
green, white and purple asparagus, baby artichokes barigoule, morel mushrooms 16/34

DIVER SCALLOPS
hearts of palm, crispy kataifi, cabbage, passionfruit vinaigrette 17/37

MARYLAND BLUE CRAB
spinach, blistered tomatoes, preserved lemon, radish salad, harissa vinaigrette 17/33

RANGE

SCHMITZ RANCH PORK CHOP
carmelized pears, herbed quinoa, tokyo turnips, brandy pear jus 33

LIBERTY FARM DUCK
choi and cabbages, maitake mushrooms, dashi broth, crispy udon noodle 19/35

DRY AGED PRIME BEEF STRIPLOIN
wine forest wild mushrooms, red russian kale, leek rosti,red wine bordelaise 19/39

MARY’S CHICKEN
kale, pearl pasta, olive tapenade, marjoram jus 17/27

BROKEN ARROW ANTELOPE CHOP
wild rice, torpedo onions and favas, mulberries 19/39

TRIO OF WATSON MILK FED LAMB
garden mint spaetzle, caramelized cippolini onions, crispy lamb sweetbreads 19/39

GARDEN SIDES
6
caramelized carrots
sautéed spinach
red russian kale
wine forest mushrooms
david little marble potatoes
sunchokes

Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.

*California State Food Code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.

LEED Platinum certified