Dinner
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
UBUNTU GARDEN’S MIXED GREENS
meyer lemon and honey vinaigrette 13
ASPARAGUS SALAD
zuckerman farm’s asparagus, morel mushrooms, crescenza cheese, herb croutons, apple balsamic 13
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, curry shallot dressing, carrot fronds 13
GREEN GARLIC, POTATO & LEEK SOUP
english pea and mint “panna cotta” 13
PERIGORD TRUFFLE & POTATO SALAD
roasted tolenas farms quail, watercress, mache 17
HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, kale, truffle nage
17 / 26
OCEAN
OYSTERS ON THE HALF SHELL
half-dozen, rangpur lime andchampagne mignonette 21
WARM DUNGENESS CRAB SALAD
tokyo turnips, thai curry coconut sauce18
“SURF & TURF”
sautéed wild king salmon and artisan foie gras, garden fava and english pea purée, toasted pine nuts with citrus brown butter 39
MAINE DIVER SCALLOPS
sunchoke purée, roasted pear, pineapple sage, citrus brown butter 35
PAN ROASTED ALASKAN HALIBUT
ramps, artichokes, english peas, fava beans, foie gras butter 35
MAINE LOBSTER RISOTTO
butternut squash, tarragon 29 / 37
LOCAL PETRALE SOLE
braised leeks, fennel, green garlic, torpedo onions , chervil granny smith apples, verjus 26 / 33
RANGE
SONOMA- ARTISAN FOIE GRAS
huckleberries, brioche charlotte, roasted pear purée 20
LA QUERCIA ORGANIC PROSCIUTTO
citrus sections, wild arugula, sherry gastrique 14
IBERICO FRESCO PORK
forbidden rice, caramelized pears, roasted kohlrabi, tat soi, brandy pear jus 42
LIBERTY FARM DUCK
choy, lentil de puy, ubuntu mustard greens, sundried cherry jus
29 / 35
MASAMI KOBE BEEF STRIPLOIN & SONOMA-ARTISAN FOIE GRAS
leek rosti, wild mushrooms, purple mizuna, cabernet-foie gras jus 46
MARY’S CHICKEN
yukon potato and sunchoke gratin with yuzu kosho, garden choy, broccoli, lucy rau ram jus 27
BRAISED ANGUS BEEF SHORTRIB
saffron potatoes , mizuna, pickled vegetables, sake braising jus 35
DON WATSON MILK FED LAMB
fava leaves, braised lamb ravioli, lamb chopper cheese, crispy sweetbreads 44
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.
