Join us to celebrate the start of the 2020 harvest!
Chef Karl Holl has prepared the following Menu.
Dungeness crab arancini, Meyer lemon aioli
Speck wrapped nectarines
Green Garlic & Rainbow chard dip, green garlic chili crisp,
parmesan ranch cracker
Heirloom tomatoes, cucumber, pickled red onion, feta, basils, banyjuls vinaigrette
Roasted Pork loin, summer bean ragout, cherry tomatoes, romesco sauce, charred onion salsa verde
Panna Cotta, stone fruits, hazelnut brown butter cake, all the basils
Guests will be seated at a private table.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information