We are excited to host Thanksgiving Dinner on Thursday, November 26, 2020 from 2:00 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.

 Subject to slight changes, based on availability.

first course

Roasted Pumpkin and Parsnip Soup (GF, V)
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
Meyer lemon marmalade

second course

Organic Diestel Turkey  $65
wild rice & chanterelle stuffing, mashed potatoes, roasted baby carrots, sweet potatoes, Brussels sprouts, cranberry sauce

 Grilled Grass Fed Rib Eye Steak $75
mashed potatoes,  roasted baby carrots, broccolini, morel black pepper corn Demi glace

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, dill, caper barre blanc

Grilled T-Bone Lamb Chops (GF) $75
mashed potatoes, Brussels sprouts, sautéed wild mushrooms, balsamic rosemary reduction

dessert

Spiced Pumpkin Pie

 Pecan Layer Cake, bourbon butter cream

 Apple Tart Tartin with  cinnamon ice cream 

Cranberry Cheesecake, poached pears, ginger cookie crumble (GF)

Chocolate Cream Tartlett with whip cream, hazelnut praline

Pink Grapefruit Sorbet, prosecco granita  (GF, V)

Vegan Pumpkin Parfait (VG, GF)