We are excited to host Thanksgiving Dinner on Thursday, November 28, 2019 from 2:30 to 8:30 p.m.
We have a limited number of seats available and they are filling up quickly. Please call (707) 937-3200 to reserve or book your table at the bottom of the page.
Roasted Pumpkin & Parsnip Soup (GF, V) toasted pumpkin seeds, sautéed chanterelles, truffle oil
Point Reyes Blue Cheese Salad (GF, V) apple cider vinaigrette, toasted hazelnuts, apples, celery, dates
Pomegranate and Persimmon Salad (GF, V) spiced walnuts, citrus vinaigrette, Pennyroyal Laychee goat cheese
Wild Mushroom & Hazelnut Paté (V) sourdough crisps, truffle honey, Marin Triple Cream brie
Butternut Squash Ravioli (V) sage brown butter, cranberries, toasted walnuts
Dungeness Crab Strudel (if fresh local crab is available)
Organic Diestel Turkey $65 wild rice & chanterelle stuffing, mashed potatoes, roasted baby carrots, Brussels sprouts, cranberry sauce
Roasted Duck Breast $75 parsnip purée, roasted baby carrots, sautéed kale & wild mushrooms, pomegranate gastrique
Fall Vegetable Gnocchi (V) $55 sage pesto, roasted delicata squash, purple cauliflower, kale, dried cranberries, toasted walnuts
Seared Locally Caught Fish (GF) $65 roasted fingerling potatoes, broccolini, sun choke purée, olive tepenade
Grilled T-Bone Lamb Chops (GF) $75 mashed potatoes, Brussels sprouts, sautéed wild mushrooms, balsamic rosemary reduction
Spiced Pumpkin Pie
Brown Butter Pear Tart with Cinnamon Whip Cream
Apple & Quince Tart Tatin with Honey Goat Cheese Ice Cream
Meyer Lemon Cheesecake with Blackberry Compote (GF)
Chocolate Cranberry Layer Cake with Orange Creme Anglaise
Chocolate Tangerine Sorbet (GF, V)