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-meyer lemon vinaigrette, mandarin orange, crispy green garlic rings 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

ENGLISH PEA SOUP
meyer lemon panna cotta, pea blossoms, crispy pea tendrils 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, winter squash, kale, toasted pecan, citrus and sage brown butter 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
house-made linguine, fava, english pea tendrils, lemon caper brown butter 30

CRISPY SEA BASS
vegetables a la grecque, torn herbs, banyuls vinegar 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

RANGE

SCHMITZ RANCH PORK CHOP
carmelized k&j 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, red wine bordelaise 19/39

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

BROKEN ARROW ANTELOPE CHOP
wild rice, rainbow chard, coastal huckleberry jus 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