We are excited to host Thanksgiving Dinner on Thursday, November 22, 2018 from 2:30 to 8:30 p.m. Limited number of seats available. It is filling up quickly already.
Please call (707) 937-3200 to reserve. Or go to our online reservations, to reserve.
Roasted Pumpkin & Parsnip Soup (GF,VG) toasted pumpkin seeds, sautéed chanterelles, truffle oil
Pennyroyal Farms Blue Cheese Salad (GF,V) apple cider vinaigrette, toasted hazelnuts, pears, dates
Pomegranate and Persimmon Salad (GF,V) beets, spiced walnuts, citrus vinaigrette, Pennyroyal Laychee goat cheese
Wild Mushroom & Hazelnut Paté (V) sourdough crisps, truffle honey, Marin Triple Cream brie
Butternut Squash & Wild Mushroom Tart (V) wild local chanterelles, gruyere, caramelized onions, arugula
Dungeness Crab Strudel (if fresh local crab is available)
Organic Diestel Turkey $65 wild rice & chanterelle stuffing, mashed potatoes, roasted baby carrots, brussel sprouts, cranberry sauce
Red Wine Braised Lamb Shank $75 parsnip puree, roasted baby carrots, wild mushrooms & pearl onions
Sweet Potato & Beet Gnocchi (V) $55 sage pesto, roasted butternut squash, purple cauliflower, kale, dried cranberries, toasted walnuts
Seared Locally Caught Ling Cod (GF) $65 roasted fingerling potatoes, broccolini, preserved lemon & caper relish
Grilled Grass Fed Covelo Filet Mignon (GF) $75 mashed potatoes, blue cheese butter, brussel sprouts, wild mushroom balsamic reduction
Spiced Pumpkin Pie
Salted Caramel Chocolate Ganache Tart
Warm Pear Clafoutis with Vanilla Ice Cream (GF)
Vanilla Cheesecake with Huckleberry Sauce (GF)
House Made Ice Cream Flavors: Pumpkin or Apple-Ginger-Walnut
Sorbet Trio (Blackberry, Spiced Pear, Cranberry)