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
k&j pears & pomegranates, pineapple guava dressing 10

BABY BEET SALAD
chioggia, golden, red, shaved txiki cheese, cress, fiero 5yr old balsamic 13

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

LUCY GARDEN TRIO
carrot, greens, beets 14

BUTTERNUT SQUASH SOUP
k&j pomegranate, fuyu persimmons, lemon thyme 10
lobster 13

HOUSE-MADE PASTA
josephs best flour, roasted pineapple quince, sage-citrus brown butter, winter squash, idiazabal cheese 13/25

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

CAYUCOS ABALONE
sunchoke puree, celery heart salad,  citrus verjus reduction 30

PACIFIC KING SALMON
caponata, padron peppers 15/32

LOCAL PETRALE SOLE
forbidden rice mache, thai curry coconut sauce 17/34

DIVER SCALLOPS
k&j apple soubise, fuyu persimmon, sherry gastrique 17/37

RANGE

TOLENAS FARMS QUAIL
beef belly and black eyed pea risotto, figs 15/28

SCHMITZ RANCH PORK CHOP
gnocchi, salsify, kale pesto, k&j apples 33

SCHMITZ RANCH DRY AGED BEEF STRIPLOIN
porcini yorkshire pudding, rainbow chard, bordelaise 19/39

SURF AND TURF
liberty duck & lobster, choy’s & tokyo turnips, crispy maitake mushrooms, sweet and sour vinaigrette 39

MARY’S CHICKEN
cauliflower-kohlrabi gratin, brussels sprouts, whole grain mustard 17/27

BROKEN ARROW ANTELOPE CHOP
roasted lemon thyme, root vegetables spinach puree, huckleberry jus 19/39

TRIO OF WATSON MILK FED LAMB
fried green tomato, long beans, quinoa, olives, chickpeas, mint gremolata, crispy lamb sweetbreads 19/39

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