Salad Course
Chicory and Frisse Salad with Apples, Shaved Parmesan, Toasted Pecans and Champagne Vinaigrette

Entree Course
Pan-Seared Halibut, drizzled with Caper-Raisin Vinaigrette, and served with Wilted Chard and Scalloped Cauliflower

Herb-Crusted and Roasted Loin of Pork, topped with Apple Compote and served with Sauteed Chard and Roasted New Potatoes

Moroccan-Style Butternut Squash Ragout with Kale, Preserved Lemon and Chickpeas, served over Toasted Israeli Cous Cous with Olive Vinaigrette Drizzle

Dessert Course
Chocolate Pot de Crème with Lightly Whipped Cream

All menu items are subject to substitutions depending on seasonal availability. When available, we use produce from our own farms in Sonoma, Placerville and San Francisco, all pesticide-free and sustainably grown.