Seating is limited, reservations are required. Price is only $79.00 per person all inclusive of dinner, wine/beer pairings, tax and gratuity.
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Dinner Menu |
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Soup, white bean, roasted garlic, truffled breadcrumb, tomato oil. |
7 |
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Caesar Salad, hearts of romaine, creamy dressing, Romano cheese, and house-made croutons. (White Spanish anchovy on request.) |
9 |
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Dawn Institute Mixed Greens, fresh local peach, shaved Grana Padano cheese, toasted hazelnut, Champagne vinaigrette. |
9 |
| Beet Salad, mixed greens, local roasted beets, Maytag blue cheese, candied walnuts, balsamic vinaigrette. | 9 |
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Caprese Salad, K&J heirloom tomatoes, house-made mozzarella, basil pesto oil, fresh basil, and aged balsamic vinegar. |
10 |
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Bruschetta, braised local greens, Meyer lemon, ricotta cheese, garlic crostini, vanilla infused olive oil, Serrano ham. |
10 |
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Clam Pizza, local braised greens, clams, truffle honey, smoked mozzarella cheese, Parmesan cream sauce. |
10 |
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Antipasti, Molinari cured meats, grilled and marinated vegetables, assorted cheeses. |
11 |
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Grilled Quail, house-made sweet potato agnolotti, brown butter and sage. |
11 |
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Happy Quail Farm Padrone Peppers, sea salt, extra virgin olive oil. |
8 |
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Ahi Tuna Trio, coconut and green onion fried roll; sashimi with seasoned steamed rice; Ahi avocado terrine, Mandarin orange sake sauce and orange chili aioli. |
14 |
| Stuffed Eggplant, grilled local eggplant, stuffed with Cypress Grove goat cheese, with heirloom tomato, basil pesto. | 9 |
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Large Plates |
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Ricotta Gnocchi, spinach cream sauce, cherry tomato, pancetta. |
15 |
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Seafood Angel Hair Pasta, fresh Hawaiian Barramundi, white Mexican shrimp, fried calamari, fresh Hawaiian Ono, fresh Hawaiian coral cod, tomato and olive sauce. |
24 |
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Fulton Valley Farms Chicken Penne, Spinach cream, wild mushroom, fresh sage. |
16 |
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Ravioli, house made with local braised greens and ricotta cheese, creamy marinara. |
18 |
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Spaghetti Carbonara, pancetta, chicken, local green beans, garlic, Parmesan cream, egg, Grana Padano cheese. |
15 |
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Orecchiette and Prawns, fresh cherry tomato, roasted garlic, fresh oregano, white wine and butter sauce. |
19 |
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Certified Angus Filet, peppercorn crusted, caramelized onion and potato gratin, wild mushroom demi-glace. |
32 |
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Veal Chop, mascarpone and chive mashed potatoes, local peach, cherry tomato and basil salad, plum and apricot gastrique. |
24 |
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Ahi Tuna and Teriyaki Pork Tenderloin, shrimp and pork fried rice, banana and coconut curry. |
23 |
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Fresh Hawaiian Coral Cod, pan roasted, white bean, roasted garlic and Sierra Valley Farm spinach ragu, marinated roasted peppers. |
24 |
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Lamb T-Bone, grilled, herb soft polenta, port wine demi-glace, olive and cherry tapenade. |
25 |
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Beef Short Ribs, braised with vegetables and red wine, wild mushroom risotto, horseradish cream sauce. |
22 |
Ask about our ribs!
Side Dishes ~ each 5.
Herbed soft polenta. Mascarpone and chive mashed potatoes. Truffle and Parmesan French fries.
Penne with marinara sauce. Sierra Valley Farms spinach with garlic and chili flake.
Sean Conry, Executive Chef 7-28-10 Nicholas Hagman, Sous Chef
402 Poplar Valley Rd. • P.O. Box 1210 • Graeagle, CA 96103 • 530.836.1420 • 530.836.0801 FAX
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