Chef’s Tasting Menu

Tsar Nicoulai Caviar

Hawaiian white tuna, yuzu aioli, white Dutchasparagus
NV J-M Seleque Solessence Brut, Champagne,

Iberico Ham Pata Negra

celery root, Romanesco, pickled ramp
2014 Domaine Berthet-Bondet “Savagnier” Cotes du Jura, France

Davenport Abalone

sesame plant, fermented chili, “porridge”
2014 Von Holt “Terra Alta Vineyard” Viognier, Clement Hills

Seared Hudson Valley Foie Gras

satsuma mandarin, mustard seed, citrus foam
2002 C.H. Berres “Erdener Treppchen” Spatlese Riesling, Germany

Alaskan Black Cod

Brussels sprout choucroute , sweet potato
2012 La Ca Nova Barbaresco, Piedmont, Italy

2009 Elio Altare Barolo, Italy

South Texas Antelope

chervil “minute” cake, black walnut, pickled cherry
2009 Kathryn Kennedy “Estate” Cabernet Sauvignon, Saratoga

Tres Leches Spanish Cheese

roasted chestnut, local honey, pepper tuille
1998 Blandy’s Malmsey Madeira

Salted Caramel Mousse

dark Valrhona chocolate, praline powder
2011 Niepoort “LBV” Porto, Portugal

Tasting Menu 135- Vegetarian Tasting Menu 125- Wine Pairing 98- Premium wine Pairing 250-

Vegetarian Tasting Menu

Smoked Mount Tam

endive, puffed wild rice, local honey roasted fig

Celery Root

romanesco, Marcona almond, pickled ramp

Charred Rice Cake

hon shimeji mushroom, cured egg yolk, seaweed

Black Truffle Risotto

shaved Burgundy truffle, Parmesan broth

Chestnut Gnocchi

porcini mushroom, apple, Gorgonzola dolce

French Red Pumpkin Ravioli

Brussels sprouts, cranberry & Campari chutney

Cowgirl Creamery Mt.Tam

honey poached apricot, black pepper tuile

Salted Caramel Mousse

valrhona chocolate, praline

APPETIZERS

CAVIAR

Sterling California Caviar, per oz 95.

“Golden Osetra” Caviar, Russia per oz 195.

West Coast Oysters on the 1/2 shell 24

beet mignonette, smoked cocktail sauce

Japanese Hamachi 26

ruby red grapefruit, espelette pepper, avocado

Smoked Mt. Tam Cheese 19

endive, puffed wild rice, local honey roasted fig

Roasted Sunchoke  18

oil cured black olive, mandarin, mustard vinaigrette

Foie Gras Dumplings  24

mushroom consomme, preserved winter truffle

Black Pepper & Parmesan Soufflé 24

Dungeness crab & uni fondue

Chestnut Cavatelli  22

braised beef cheek, Meyer lemon ricotta, porcini mushroom

Seared Hudson Valley Foie Gras 32

pickled mustard seed, toasted brioche, citrus foam

Entrees

Petrale Sole  42

matsutake mushroom, red cabbage, yuzu hollandaise

Petaluma Chicken 38

tamarind boudin blanc, toasted peanut, zucchini ribbons

Kurobuta Pork Loin 39

house cured bacon, hoshigaki persimmon, quinoa

Schmitz Ranch Lamb Loin  50

parsnip gratin, baby carrot, stinging nettles, caramelized whey

Japanese Wagyu, A5 Filet Mignon, Miyazaki Prefecture  98

fingerling potato rosti, hedgehog mushroom, Bordelaise

Desserts

Valhrona Chocolate Ganache

hibiscus tea sorbet, raspberry pavlova

Open Sesame

black sesame panna cotta, sesame micro sponge, lime foam

Strawberry Fields Forever

creme fraiche semifreddo, strawberry sorbet, crystallized basil, almond cake

Banana Nut Bread Souffle

candied walnut, salted caramel anglaise
please allow 15 minutes

Single Origin Coffees

To compliment the dessert menu the Plumed Horse serves single origin coffees