Menu Date: October 2009

Autumn Dinner Menu 2009

Starters

Sauteed Hand-Harvested Diver Scallops - with a Sauce of Lemon, Lobster, and Tahitian Vanilla. $19

Citrus Seared Ahi Sashimi and a Roasted Peanut & Blue Crab Shiso, a Spicy Mange-Habanero Sauce. $17

Pappardelle Pasta - with Sauteed Fall Mushrooms, Favas, Figs, and Basil Pesto. $18

Baked Cinderella Pumpkin-Goat Cheese Tart - Quince Puree, Roasted Duck Confit, and Cranberry Port Vinaigrette $16.

Oak Roasted Sonoma Quail - Filled with Portobello Mushroom & Swiss Chard, Sweet Potato Polenta, and Persimmon Sauce $16.

Our Signature Pizzetta - Smoked American Prosciutto, Red Flame Grapes, Caramelized Onions, & Cambozola Cheese $15.

Salads & Soups

Tempura Fried Lobster and Spicy Asian Beef Salad - Mizuna Salad with Daikon radish, and Coconut-Lime vinaigrette. $18

Warm Salad of Harvest Apples, Red Endive, and Autumn Greens - Smoked Bacon, Spicy Pecans, and Fiscalini Farms Reserve White Cheddar $15.

Select Organically Grown Field Greens and Baby Lettuce - with Shaved Marinated Cucumbers and Napa Rose Fresh Herb Vinaigrette. $12

Portobello Mushroom Bisque "Cappuccino" - with Brandied Thyme "Froth". $15

Market Inspired Seasonal Soup - $15

Starters to Share
(Please allow 15 min preparation time for these starters as they are made to order!)

Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Beef & Peanut Roll, Curried Crab Taco, Seared Ahi Nacho, Shrimp in Cucumber Wrap with Lemon Dill Creme, Citrus Cured Salmon with a Corn Cake, Tangierine Grilled Scallop, and Grape Leaves Stuffed with Pheasant. For two. $45

The Sizzling Beach Rock - A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs and Lemon Grass Chicken Skewers cooked on a Hot Beach Stone. For two. $36

Main Courses

Thyme Grilled California Swordfish - with Almond Roasted Golden Cauliflower and Pomegranate-Red Pepper Pesto $37.

Pan Roasted Wild Stripe Bass - Rock Shrimp & Manila Clams with Garlic, Fennel and Roasted Tomato Broth. $37

Spanish Style Roasted Breast of Pheasant - with Spanish Sausage, Braised Petite Lentils, and Red Bell Pepper-Harissa Essence. $38

Portobello Mushroom Ravioli - in Sauteed Truffled Sage Brown Butter, American Prosciutto and Parmigiano-Reggiano. $32

Slowly Braised Angus Beef Short Ribs - with Wild Rice, Mushroom and Pine Nut Risotto with Harvest Pumpkin Sauce. $36

Grilled Petit Filet of Angus Beef - with Crisp Yukon Gold Potato Gnocchi, Smoked Bacon, Grilled Onions and a Merlot Jus. $40

Walnut Crusted Mountain Meadows Lamb Rack - with Boneless Braised Lamb Shank, Roasted Parsnips, and Sonoma Mushrooms. $40

Napa Sides

Sauteed Market Eggplant - with Yellow Bell Peppers, Toasted Garlic, Pine Nuts and Olive Oil. $10

Truffled "Mac & Cheese" Orecchiette Pasta - with Parmigiano-Reggiano. $12

Roasted Organic Broccoli - with Applewood Smoked Bacon and Tangerine Hollandaise. $10

"The Vintner's Table"
A Chef's Tasting Menu inspired by the Bright, Fresh Flavors of Summertime's peak.
Four Course Prix Fixe Menu: $85 - Add Flight of Four Wines: $45

Pan Roasted Hamachi, Red Beet Tartare - with Caviar Creme Fraiche
Domaine Tempier, Bandol Blanc, Bandol, Province, France 2006

Simply Sauteed Coastal Mushroom Cavatelli Pasta, Spigarella, and Truffle Butter
Etude, Pinot Noir, Carneros 2001

Tellicherry Black Pepper Grilled "Red Deer" Venison Chop - with Roasted Autumn Roots, Caramelized Quince, and Cranberry-Cabarnet Jus
Sapphire Hill, Syrah, Russian River Valley 2005

Roasted Autumn Pear - with Dried Market Fruit Chutneys and Honey Grilled Pound Cake
Domaine Jo Pithon, Les Bonnes Blanches, Coteaux du Layon, France 2002

Napa Rose Desserts

S'Mores Pop-over - with toasted marshmallows, peanut butter ice cream, and chocolate sauce $11.00

Tahitian Vanilla Creme Brulee Tart - with marinated raspberries $10.00

Scharffen Berger Chocolate "Truffle Cake" - with Cinnamon Ice Cream. $12.00

Summer Sweet Peach "Sandwich" - Layered with Homemade Fresh Sebastopol Blueberry Sorbet and Honey Biscuit. $10

Sugar Free Citrus Vanilla Italian Custard - Orange Mango Broth and Blueberries. $9

Fresh Homemade Ice Cream or Sorbet
-- Single Scoop $3
-- Double Scoop $6
-- Triple Scoop $9

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