Restaurant Menu

Dinner - Four

Honey Parfait

Citrus, honey comb, speculous, hibiscus reduction

Warm Chocolate Bread Pudding

Strawberry ice cream, cocoa papper, chocolate sauce, chocolate streusel

Tasting of Artisan Cheese

No description available

Dinner - One and Two

Shaved Goose Liver

Pickled rhubarb, sicilian pistachio, green apple gelee

Heirloom Cauliflower Ceviche

Charred jalapeno sauce, cilantro

Nantes Carrot Sformato

Sweet pea-goat cheese fondue, petite garden vegetables

Simple Garden Greens

Oil, vinegar, blossoms, herbs

Shigoku Oysters

Cucumber, basil seeds, balsamic, wild herbs

Moroccan Carrot Soup

Creme fraiche, mint, lime

Maine Diver Scallops

Smoked bacon, fava beans, grain mustard, beurre blanc

Lunch - One

Tuna Tartare

Oil cured black olive, bronze fennel rice beans

Pacific Oysters

Leche de tigre, avocado, pickled onion

House-Cured Goose Prosciutto

Wild huckleberries, acorn bread creme fraiche, arugula

Pickled Baby Beet Salad

Spicy garden greens, grilled crouton, beemster goat gouda fondue

Simple Green Salad

A selection of leaves and blossoms from our garden with oil and vinegar

Lunch - Two

Roasted Sea Scallops

Spring garden vegetables, wild herbs, shellfish nage

Lone Mountain Ranch Wagyu Steak

Heirloom marble potatoes, whole roasted sweet onion, tarragon

Slow Braised Berkshire Pork Cheeks

Mangalista ham, fava bean puree, spring onion

Harissa Grilled Eggplant

Fresh garbanzo-meyer lemon relish, parsley, greek yogurt

Jidori Chicken

Spring pea-asparagus risotto, parmesan, morel mushroom pan jus

Wagyu Burger

Smoked bacon, vermont white cheddar tomato, onion, garden lettuce

Dinner - Three

Pan Seared Halibut

Pickled grapes, maitake mushrooms

Miso Marinated Lamb Loin

Spring peas, fresh wasabi, tamari pickled peanuts

Roasted Wagyu New York

Exotic peppercorns, crispy wild mushrooms, spring onion

Summer White Truffle Gnocchi

Swiss chard fondue, spicy greens, morel mushrooms

Classic Roasted Jidori Chicken Breast

Truffle potato puree, chicken pan jus, local asparagus

Taste of Big Sur

Roe

A tasting of rare and indigenous caviars

Red Abalone In Two Parts

Pressed in smoked kelp - locally roaged seaweeds doree- dried tomato, brown butter, basil

Big Sur Chanterelles

Roasted, pickled, dried

Wild Herbs and Blossoms

Ancient ohlone dressing

Rose Geranium Roasted Quail

Heirloom carrot, ras el hanout

Wild Boar Tenderloin

Three perparations of bay laurel

Big Sur Camembert

Hay smoldered onion, cauliflower mushroom, pumpkin

Eichorn Meyer Lemon