Chef’s Tasting Menu

Zuckerman Farms Asparagus

shiso, pickled kombu, black sesame
2014 Moss Wood Sauvignon Blanc/Semillon, Margaret River, Australia

Alaskan halibut Crudo

salt cured egg yolk, green garlic, Meyer lemon vinaigrette
2015 Buchegger “Gebling” Gruner Veltliner, Kremstal, Austria

Monterey Bay Spot Prawn

vegetable garbure, parsley root, Iberico ham
2015 Vigneau-Chevreau “Cuvee Silex”, Vouvray, France

Seared New York State Foie Gras (supplement 25-)

pickled mustard seed, Satsuma mandarin foam, madras curry
2000 Stephan Ehlen “Erdener Treppchen” Auslese Riesling, Mosel, Germany

Davenport Abalone

Yukon gold potato, beech mushroom, IP8 vinegar
2012 La Ca Nova Barbaresco, Piedmont, Italy

Australian Kirwee Beef

cauliflower “grenolboise”, Bloomsdale spinach, burnt onion jus
2009 Kathryn Kennedy “Estate” Cabernet Sauvignon, Saratoga

Cowgirl Creamery Red Hawk

bee pollen, honey reduction, compressed Shinko pear
2012 Chateau Kalian Bernasse, Monbazillac, France

Guanaja Chocolate Ganache

passion fruit pavlova, cold brew coffee
2012 Niepoort “LBV” Porto, Portugal

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

Vegetarian Tasting Menu

Rolled Japanese Omelet

sea bean, Japanese pickles

Zuckerman Farms Asparagus

shiso, kombu, black sesame

Hand Rolled Cavatelli

foraged mushroom ragout

Black Pepper & Parmesan Souffle

asparagus fondue (supplement 24-)

Crisp Daikon Cake

beech mushroom, Yukon gold potato, IP8 vinegar

Polenta Agnolotti

fava beans, Calabrian chili, arugula

Cowgirl Creamery Red Hawk

bee pollen, honey reduction, compressed Shinko pear

Guanaja Chocolate Ganache

passion fruit pavlova, cold brew coffee gelee

APPETIZERS

CAVIAR

Plumed Horse “Reserve”  Caviar, per oz 95.

West Coast Oysters on the 1/2 shell 24

beet mignonette, smoked cocktail sauce

Roasted Sunchoke  18

oil cured black olive, mandarin, mustard vinaigrette

Smoked Mt. Tam Cheese 19

endive, puffed wild rice, local honey roasted fig

New Zealand Venison Tartare  26

compressed pear, cashew, shiro miso, barley chip

Chilled Foie Gras Torchon  32

pickled gooseberry, Marcona almond, toasted brioche

Black Pepper & Parmesan Soufflé 24

Dungeness crab & uni fondue

English Pea Soup    19

Chanterelle mushroom, King salmon belly, green garlic flan

Toasted Semolina Gnocchi   22

24 month aged Gouda, cured pork belly, creme fraiche

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