Chef’s Tasting Menu

Heirloom Carrot

roasted & pickled beets, avocado tempura, vadouvan
NV kathryn kennedy Brut, Santa Cruz Mountains

Davenport Abalone

celery root, hohlrabi, brown butter & roast chicken jus
2014 Alex Gambal “Bourgogne Aligote”, France

Local Black Cod

seaweeds, salsify, puffed wild rice
2013 Skipstone Viognier, Alexander Valley

Seared New York State Foie Gras (supplement 25-)

spiced “minute cake”, peach, sour beer garique
2001 CH Berres “Erdener Treppchen”Spatlese Riesling, Mosel, Germany

Guinea Hen

Chanterelle mushroom, braised hen cannelloni, Parmesan foam
2014 Charles Audoin marsannay, Burgundy France

Kirwee Ranch Australian Wagyu Beef

charred broccolini, padron pepper, fig mignonette

2013 Gemstone “Estate Red” Cabernet Sauvignon, Yountville

Roaring 40’s Blue Cheese

freeze dried balsamic, almond tear cake, local honey
Duchesse de Bourgogne, Flemish Sour, Belgian Ale

Port Jewels

grape “glass”, white malt crumble, verjs foam
2012 Niepoort “LBV” Porto, Portugal

Tasting Menu 158- Vegetarian Tasting Menu 135- Wine Pairing 98- Premium wine Pairing 250-

Vegetarian Tasting Menu

Heirloom Carrot

roasted & pickled beets, tempura avocado, vadouvan

Collection of Peach

roasted, pickled & shaved, miso curd, verjus

Crispy Daikon Cake

seaweeds, salsify, puffed wild rice

Black Pepper & Parmesan Souffle

asparagus fondue (supplement 24-)

Tarragon Potato Gnocchi

green garlic, smoked creme fraiche, Meyer lemon

Chanterelle Mushroom Tortelloni

Maitake mushroom brodo

Roaring 40’s Blue Cheese

freeze dried balsamic, almond tear cake, local honey
Duchesse de Bourgogne, Flemish Sour, Belgian Ale

Port Jewels

grape “glass”, white malt crumble, verjs foam
2012 Niepoort “LBV” Porto, Portugal

APPETIZERS

CAVIAR

Plumed Horse “Reserve”  Caviar, per oz 95.

West Coast Oysters on the 1/2 shell 24

beet mignonette, smoked cocktail sauce

Collection of Peaches  18

roasted, pickled & shaved, miso curd, verjus gel

Grilled Cuttlefish  24

octopus, shaved celery, oil cured olive

Green Gazpacho  19

cured Suzuki, grape chutney, togarashi, crispy skin

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

Tarragon Potato Gnocchi   28

Maine Lobster, Chanterelle mushroom, smoked creme fraiche

Seared Hudson Valley Foie Gras 32

roast peach, spiced minute cake, sour beer gastrique

Entrees

Alaskan Halibut  44

heirloom squash, crispy artichoke, Castelvetrano olive

Slow cooked King Salmon 48

smoked beech mushroom, sour tomato jam, Brentwood corn

Suckling Pig   38

Hungarian pepper, trotter rillette, pickled daikon

Sonoma Lamb Chops  52

charred early girl tomato, lemon cucumber, spiced eggplant

Japanese Wagyu, A5 Filet Mignon, Miyazaki Prefecture  128

fingerling potato rosti, Miatake 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