“Red Velvet” red beet sponge cake, flourless chocolate cake, honey-buttermilk ice cream, white chocolate, shiso

18 oz. cowboy ribeye, local turnips, brussel sprouts, foraged mushrooms, red wine herb butter

Mandarin Sorbet, meyer lemon candy, thyme

Celery root chowder, smoked clams, Tempura Calamari, chervil and celery leaf

Castelfranco Rosa, blood orange, apple pie vinaigrette, candied walnuts, point reyes blue cheese crumbles

Chef’s welcoming bite