Lunch
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 GARDENS 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, shallot-curry dressing, carrot fronds 13
GREEN GARLIC, POTATO & LEEK SOUP
english pea and mint “panna cotta” 13
PERIGORD TRUFFLE AND 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
GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce 16
OYSTERS ON THE HALF SHELL
half-dozen, rangpur lime and champagne mignonette 21
WARM DUNGENESS CRAB SALAD
tokyo turnips, thai curry coconut sauce 18
“SURF & TURF”
sautéed wild king salmon and artisan foie gras, garden fava and english pea purée, toasted pine nuts with citrus brown butter 16
LOCAL PETRALE SOLE
braised leeks, fennel, green garlic torpedo onions , chervil, granny smith apples, verjus 26 / 33
ALASKAN HALIBUT SLIDERS
curry spice, arugula, caramelized onions, mint , lemon aioli, house-made buns and potato chips 18
RANGE
LA QUERCIA ORGANIC PROSCIUTTO
citrus , ancho cress, sherry gastrique 14
CHARCUTERIE
pâtés and fatted calf cured meats, whole grain mustard, cornichons, grilled bread 22
SONOMA-ARTISAN FOIE GRAS
huckleberries, brioche charlotte, roasted pear purée 20
MASAMI RANCH BURGER
kobe beef, pickled vegetables, herb fries 18
MARY’S CHICKEN
yukon potato and sunchoke gratin
with yuzu kosho, garden choy, broccoli, lucy rau ram jus 27
GRILLED HAM & CHEESE
house-cured ham, gruyère, house-made potato chips 15
CLASSIC REUBEN
cured brisket, spicy remoulade, sauerkraut, acme new york rye 15
DON WATSON’S MILK-FED LAMB SANDWICH
violet mustard, horseradish crème fraîche, sylvetta, sweet potato shoestrings, pickled vegetables, acme herbed focaccia17
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.
