Bardessono Hotel | Restaurant | Spa

Easter

Print This Page

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

– Lucy’s Garden

Lunch

STARTERS

LUCY BAGEL BOARD
daily house made bagels, house-cured and smoked sturgeon and salmon pickled vegetables, cream cheese 25

STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote 11

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, carrot fronds, shallot curry dressing 11

LUCY GARDEN TRIO
carrot, greens, beet 14

LITTLE FARMS SUNCHOKE SOUP
emilia hills truffle, crème fraiche,
k&j apples, chervil 11

CHARCUTERIE & CHEESE
cured meats and artisanal cheeses
whole grain mustard, cornichons 22

OYSTERS ON THE HALF SHELL
half-dozen, blood orange 21

GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce 16

BRIOCHE FRENCH TOAST
house-made brioche, seasonal compote, chantilly mascarpone 16

MAINS

SCHMITZ RANCH LAMB CHOPS
lucy crimson fava leaves, english peas, hedgehog mushrooms, picholine olive crushed fingerling potatoes, lucy mint vinaigrette 35

EGGFARM RANCH HONEY AND DIJON HAM
lucy napa cabbage and brussels sprouts, whole grain mustard pearl pasta, citrus beurre blanc 28

CHILAQUILES
ramiro’s house-made chorizo, tortilla chips, spicy tomato sauce, queso fresco, sour cream,
sunny side up farm egg 15

CROQUE MADAME
house-cured ham, gruyère cheese, fried glaum organic egg, mornay sauce, garden greens 17

SPINACH OMELETTE
glaum organic eggs, bloomsdale spinach, goat cheese wild mushrooms, crispy fingerling potatoes 17

DUCK CONFIT HASH
spinach, root vegetables, crispy fingerling potatoes, sunny side duck egg 18

TURKEY OMELETTE
glaum organic eggs, fontina, house-roasted turkey, crispy fingerling potatoes 18

CLASSIC BREAKFAST
glaum organic eggs, grilled bread, hobbs’ applewood smoked bacon, crispy fingerling potatoes 17

DUNGENESS CRAB CAKE SANDWICH
4oz dungeness crab meat, cabbage salad, tedd’s ketchup and smoked tomato bun 15

MARY’S CHICKEN
cauliflower gratin, herbed farro, whole grain mustard jus 20

LOCAL PETRALE SOLE
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips 26 / 33

BISCUITS & GRAVY
espelette buttermilk biscuits, chicken apple sausage and turkey gravy 13

LUCY BAGEL BENEDICT
willie turkey bacon, avocado, house-made bagels, poached glaum ranch egg, smoked tomato hollandaise 18

BEVERAGES

BUCKS FIZZ
prosecco, orange juice 16

BLOODY MARY
vodka, worcestershire, sriracha, horseradish, tomato juice 14

YOUNTVILLE SPRITZ
domaine carneros rose, sage liqueur, grapefruit juice, simple syrup, soda 14

SMOKED CIDER
organic apple juice, ginger snap liqueur, ledaig scotch, apple cinnamon bitters 14

PEET’S COFFEE
17 ounces french press, 2 cups 6
35 ounces french press, 4 cups 12
americano 5
cafè latte 5
cappuccino 5
espresso 5
mocha 5

VALRHONA HOT CHOCOLATE 5

JUICE 6
fresh squeezed orange or grapefruit
organic tomato, apple or cranberry

MIGHTY LEAF TEA 6
english breakfast
earl grey organic, regular or decaf
hoji-cha organic
green tea passion
white lotus
chamomile citron
african amber organic
verbena mint organic

SIDES

hobbs’ applewood smoked bacon / 8
house-cured breakfast ham / 8
thick sliced pork belly / 8
crispy fingerling potatoes/ 5
herb fries / 5
sliced fresh fruit / 8

Dinner

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

LITTLE FARMS SUNCHOKE SOUP
emilia hills truffle, crème fraiche, k&j apples, chervil 11

HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, kale, truffle nage
17 / 26

LUCY GARDEN TRIO
carrot, greens, beets 14

OCEAN

OYSTERS ON THE HALF SHELL
half-dozen, blood orange 21

WARM DUNGENESS CRAB SALAD
thai curry coconut sauce, joi choi, tedd’s rau ram biscuit 19

RHODE ISLAND BLACK BASS
crispy skin vegetables a la grecque,
matsutake mushrooms, torn herbs, banyuls vinegar 37

MAINE DIVER SCALLOPS
manila clams, leeks,riverdog farms green garlic, saffron-finocchiona nage 35

PAN ROASTED QUINAULT RIVER STURGEON
brussels sprouts and napa cabbage, k&j apples, pickled fingerling potatoes 33

MAINE LOBSTER RISOTTO
red kuri and butternut squash tarragon and sorrel 29 / 37

LOCAL PETRALE SOLE
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips 26 / 33

RANGE

REGGIANO GNOCCHI
braised oxtail, watermelon radish, fava leaves, fiscalini cheese 17

SCHMITZ RANCH LAMB CHOPS
lucy crimson fava leaves, english peas, hedgehog mushrooms, picholine olive crushed fingerling potatoes, lucy mint vinaigrette 35

EGGFARM RANCH HONEY AND DIJON HAM
lucy napa cabbage and brussels sprouts, whole grain mustard pearl pasta, citrus beurre blanc 28

SAKE BRAISED SHORTRIBS
charred walla walla onions,
baby fennel, roasted celery root,fresh grated wasabi 34

IBERICO FRESCO PORK
forbidden rice, lychees, caramelized pear jus 39

LIBERTY FARM DUCK
choi, pea tendrils, togarashi little farm potatoes, sauce a l’orange 29 / 35

DRY AGED PRIME BEEF STRIPLOIN
leek rosti, little farms spigarello, caramelized walla walla onions, cabernet jus 39

MARY’S CHICKEN
cauliflower gratin, herbed farro, whole grain mustard jus 27

BROKEN ARROW RANCH ANTELOPE CHOP
pineapple sage and cranberry wild rice, roasted broccoli’s, huckleberry jus 39

DON WATSON MILK FED LAMB
garden mint spaetzle, caramelized ubuntu cippolini onions, crispy lamb 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.

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.