Candlelight Dinner For Two

Luxuriously smooth soup made with sweet lobster sourced fresh , finished with a dollop of crème fraîche and a drizzle of chive oil.

Velvety butternut squash soup infused with sage and finished with a drizzle of hazelnut brown butter for a nutty aroma. 

charred octopus served over a bed of arugula, tossed with pickled red onion, citrus segments, and a zesty vinaigrette. 

Thinly sliced roasted beets arranged like carpaccio, topped with crumbled goat cheese, candied walnuts, and orange segments, drizzled with olive oil

Creamy burrata cheese served with roasted cherry tomatoes, roasted peaches , a swirl of fresh pesto, and toasted focaccia for dipping.

Fresh greens with Sonoma goat cheese, roasted beets, and candied walnuts, drizzled with a citrus vinaigrette.

Creamy Arborio rice simmered with spring peas, pecorino cheese, and brightened with fresh lemon zest. 

 A mix of fresh greens, shaved fennel, radishes, and heirloom carrots 

Tender kale leaves tossed with fluffy quinoa, dried cranberries, and a citrus dressing

Baby arugula, Shaved Parmesan cheese, apple Lemon vinaigrette & Toasted pine nuts

Breadcrumbs Fresh oysters are topped with a mixture of garlic, parmesan, and a touch of breadcrumbs, then baked to golden perfection. Topped with chives

 A nod to California’s artichoke season.

Served with crostini and mustard seed compote. 

pan-fried crab cakes made with fresh Dungeness crab meat, paired with a zesty Meyer lemon aioli for a burst of citrus

 On grilled sourdough with mascarpone

Toasted baguette slices topped with creamy, tangy goat cheese, a dollop of locally sourced fig jam, and a sprinkle of fresh thyme for a perfect sweet-savory bite

Pan-fried zucchini patties with fresh dill, parsley, and almond flour, served with a garlic-cashew cream

Topped with local fig jam and fresh thyme

Featuring local chanterelles and caramelized shallots

 Finely chopped raw steak mixed with herbs, avocado, and Red wine vinegar, olive oil , served with a crostini.

Local tomatoes on grilled sourdough

Inspired by Sonoma’s pasture-raised lamb.

Risotto balls fried crisp with a cheesy center.

On a bed of fennel , herloom tomato puree and citrus salad. 

Local halibut, fresh herbs, and Meyer lemons,roasted Romanesco and wild rice pilaf

Wild salmon with a pistachio crust, served on a bed of asparagus , mashed potato puree and topped with a beurre blanc sauce

Pan-seared sea scallops served with a simple lemon butter sauce and crispy potatoe

lobster poached in butter, choice of steak , chimmichurri, seasonal veggies , creamy mash puree 

lamb coated with a savory herb crust, served with creamy potato gratin and a rich red wine reduction

 Succulent duck breast with a crispy skin, served with a cherry-port reduction 

Perfectly grilled ribeye steak served with garlic mashed potatoes, charred broccolini, and fresh chimichurri sauce

Tender filet mignon steak served with a classic Béarnaise sauce , of roasted vegetables and purée

Slow-braised, fall-off-the-bone tender with creamy parsnip purée

Served over celery root purée. 

Finished with toasted almonds and parsley. 

Baked with parmesan cream and crispy sage. 

 Brown Butter Sage Sauce – Garnished with shaved truffle.   

Creamy custard Infused with local lavender

With a shortbread crust and fresh berries. 

 Topped with Sonoma sea salt and olive oil drizzle.

Creamy panna cotta with flecks of vanilla bean, served with a bright raspberry coulis

Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

 buttery tart shell - almond crust filled with pastry cream , topped  berries

A flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream 

Fours Miniature carrot cakes layered with cream cheese frosting and topped with candied pecans

Dense, rich chocolate cake finished with a red wine reduction and fresh berries 

Pears poached in red wine and warm spices, served with a dollop of mascarpone cream 

Crisp meringue topped with whipped cream, seasonal berries, and a drizzle of honey

Finished with toasted almonds and parsley. 

Baked with parmesan cream and crispy sage. 

 Brown Butter Sage Sauce – Garnished with shaved truffle.