Bardessono Hotel | Restaurant | Spa

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
fennel, celery root, meyer lemon-honey vinaigrette 10

LUCY BEET SALAD
shaved bohemian romeo cheese, banyuls vinaigrette, cress 13

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

LUCY GARDEN TRIO
carrot, greens, beets 14

BRENTWOOD SWEET CORN SOUP
summer truffle panna cotta , marsala gastrique 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, truffle nage
sweet brentwood corn 13 / 25

REGGIANO GNOCCHI
favas,  peas, charred leeks, basil pesto 14/25

OCEAN

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

MARYLAND SOFT SHELL CRAB
soba noodle and  cucumber, radish, mint and rau ram salad, carrot ginger vinaigrette 13/27 

MAINE DIVER SCALLOPS
 choy’s, crispy green tea noodle, sweet and sour vinaigrette,  thai basil 18/35

WILD KING SALMON
pearl pasta, green garlic, olive tapenade, pickled ramps, sauce gribiche 32

PAN ROASTED ALASKAN HALIBUT
greens, artichoke barigoule, morels, sauce romesco 35

MAINE LOBSTER RISOTTO
padrón peppers,  basils’, corn pudding, grilled summer squash
17 / 37

LOCAL PETRALE SOLE
brussels sprouts and summer squash,   pineapple sage and tomato brown butter
15/ 32

RANGE

IBERICO FRESCO PORK
caramelized k&j peaches, herbed quinoa, tokyo turnips,
peach jus 19/39

LIBERTY FARM DUCK
lentil de puy, garden mulberries,  radish greens, duck jus 19/ 35

DRY AGED PRIME BEEF STRIPLOIN
roasted porcini mushrooms , 
 red russian kale, foie gras bordelaise 19/37

MARY’S CHICKEN
tomatillo and tomato relish, blistered pole beans, sweet corn fritter 27

BROKEN ARROW ANTELOPE CHOP

ratatouille,  marjoram farro, cherry jus 39

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

GARDEN SIDES
6
caramelized carrots
summer pole beans 
  sautéed spinach
 red russian kale
forni brown mushrooms

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.