Chef’s Tasting Menu

    • Tasting Menu 195
    • Wine Pairing 125
  • Roasted Brussels Sprouts
    • fall apples, Greek yogurt, toasted mustard seeds
      2018 Georg Breuer “Sauvage” Riesling, Rheingau
  • Mt. Lassen Trout
    • apricot Umeboshi, breakfast radish, yuzu
      2018 Viños Atlantico “Columna” Albariño,” Riaz Baixas, Spain
  • Black Pepper & Parmesan Souffle
    • uni & dungeness crab fondue
      2019 Domaine Pinson “Mont-de-Milieu” 1er Cru Chablis
  • Chanterelle Mushroom Tart
    • cipollini, melted leek, gruyere
      2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir, Sonoma Coast
  • California Squab Breast
    • Kabocha squash, molé, walnut, sage
      2019 Ciacci Piccolomini Rosso di Montalcino, Tuscany
  • A5 Wagyu Striploin
    • smoked carrots, seaweed, Tokyo turnip
      2015 Flanagan “Beauty of Three” Cabernet Blend, Bennett Valley
  • Fiscalini Old World Cheddar
    • vadouvan almond cake, poached d’anjou pear, roasted almonds
      2006 Chateau Coutet, 1er Cru Sauternes
  • Passion Fruit Mousse
    • raspberry, coconut pudding, lime, chocolate tuille
      2016 Nieport Late Bottle Vintage Porto, Duoro
Plated Food

Appetizers

  • Plumed Horse Reserve Caviar – 95
  • Market Oysters (12) – 49
    • yuzu mignonette, smoked cocktail sauce
  • Roasted Brussels Sprouts – 24
    • fall apples, Greek yogurt, toasted mustard seeds
  • Maine Lobster Tail – 36
    • shaved fennel, Matsutaki, yuzu, brown butter jus
  • Black Pepper & Parmesan Souffle – 32
    • dungeness crab & uni fondue
  • Day Boat Scallops – 36
    • chanterelle mushrooms, Jerusalem artichoke, Burgundy truffle
  • Butternut Squash Agnolotti – 26
    • tamarind, Thai basil, pumpkin seeds
Plumed Horse Food

Entrees

  • South Texas Antelope – 65
    • green wheat, ras al hanout, pomegranate
  • Fort Bragg Sablefish – 48
    • braised cabbage, charred leeks, onion flan, chicken jus
  • Roast Duck Breast – 46
    • Kabocha squash, black walnut, sage
  • Niman Ranch Ribeye – 62
    • smoked carrots, seaweed, daikon
      substitute Japanese A5 Wagyu (138-)
Plated Food

Sides

  • Truffle Potato Puree – 15
  • Cream Spinach & Leeks – 15
  • White Truffle Oil French Fries – 15
Plumed Horse Food

Dessert

  • Blackberry Clafoutis – 15
    • orange curd, Amande chocolate, sesame crumble
  • Passion Fruit Mousse – 15
    • coconut “pudding”, raspberry, lime snow
Plated Food

Wines By The Glass

  • Champagne
    • 2008 Joseph Perrier “Brut” – 32
    • NV Francois Lecompte Rose – 36
    • NV Canard Duchene Demi-Sec – 28
  • White Wine
    • 2016 Paul Hobbs Russian River Chardonnay – 28
    • 2019 Domaine Pinson Chablis “Mont de Milieu” – 24
    • 2014 Rocca di Principe Fiano di Avellino – 18
    • 2018 Jean-Marie Reverdy Sancerre – 22
    • 2018 Maximin Grunhaus Herrenberg Riesling – 22
  • Red Wine
    • 2015 Flanagan Cabernet, Bennet Valley – 28
    • 2017 Far Niente “Bella Union” Cabernet, Napa – 34
    • 2018 Hirsch “San Andreas” Pinot Noir – 32
    • 2019 Samuel Smith “Sauvage” Syrah – 24
    • 2016 La Ca Nova Barbaresco – 24
    • 2019 Piccolomini Rosso di Montalcino – 26
  • Cocktails
    • Fluxus – 20
      sage-infused gin, pine, pistachio crumble, orgeat, egg white
    • Allegory- 24
      barrel-aged old fashioned, orange, cherry
    • Alla Prima – 20
      cucumber vodka, grapefruit, blackberry, basil foam
    • Satire – 18
      Capalli white rum, coconut, blueberry, apple, cinnamon
    • Folklore – 20
      Starward Two Fold Whiskey, strawberry, mint, Underberg 
    • Secession – 18
      pear skin infused Mulholand Vodka, beets, lime-lemongrass
    • Tempera – 20
      serrano-infused Cristalino, citrus spiced agave, OJ, citrus foam
    • Orphism – 18
      plum-infused gin, persimmon vodka, rosemary agave, peach
  • Water
    • Voss Sparkling 800ml – 9
    • Voss Still 800ml – 9
Rack of wine