POSTRIO DINNER
(MENU SUBJECT TO CHANGE)

SIMPLY RAW

OYSTERS ON THE HALF SHELL
Thai chili mignonette  18

TUNA TATAKI
sesame-nori rice cake, soy maple glaze, pickled myoga, chile aioli  20

HAMACHI SASHIMI
Asian pear, wasabi tobiko, ponzu gelee  21
Suggested wine pairing: Grans-Fassian Kabinett Riesling, Mosel, Germany, 05 glass - 10

WAGYU BEEF TARTARE
sous vide egg yolk, gai lan, shishito peppers, edamame  29

APPETIZERS

SONOMA GREENS
sliced Granny Smith apples, toasted pecans, Stilton,
balsamic vinaigrette  13

CHOPPED ROMAINE SALAD
sieved egg, fried capers, anchovy vinaigrette, parmesan  14

CHIOGGIA & GOLDEN BEETS
Redwood Hill Farms Bucheret, curried almonds, Medjool dates  15

HOUSE SMOKED WILD SALMON
dill crepe, quail egg, Ikura, red onion sour cream  18

GRILLED OCTOPUS
Hama Hama oysters, spinach-lentil salad, Buddha's hand vinaigrette  22

DUCK CONFIT RAVIOLI
brown butter ragout, shaved parmesan reggiano, parsnip purée  18

SEARED RED WINE MARINATED STEAK
spinach, arugula, grilled red onions, Stilton,
tomato gazpacho vinaigrette  17

HOUSEMADE CHARCUTERIE
traditional accompaniments  17

MARKET SPECIALS

ROASTED WILD MUSHROOMS
poached Maine lobster, egg Harmon, garlic chili glaze, watercress  19

DIVER SCALLOPS
butter poached asparagus, deviled duck egg, truffle vinaigrette, American boutique caviar  22

TEMPURA BATTERED QUAIL
capers, lemon butter, pea tendrils  18

MAIN COURSES

STEAMED HALIBUT
English pea, white corn, hominy, ginger-corn consommé  34

MISO BLACK COD
bok choy, roasted zucchini, escarole, shiitake mushrooms  36

SAUTÉED ARCTIC CHAR
sweet potato purée, roasted onion ragout, red pepper-black currant relish, candied pecans  35

SHELLFISH SAFFRON RISOTTO
Mexican chorizo, mussels, clams, shaved parmesan reggiano  28
Blue Tail Prawn supplement  13

ROASTED YOUNG CHICKEN
artichokes en barigoule, Iberian ham, shelling beans, oven roasted tomatoes  31

PROSCIUTTO WRAPPED PAINE RANCH SQUAB
morels, salsify, fava beans, fiddlehead ferns, port-caraway jus  36
Suggested wine pairing: Château Vignot, Grand Cru Classé, St. Emilion, Bordeaux, 03 glass - 14

LIBERTY FARMS DUCK BREAST
spicy Thai eggplant, pineapple fried rice, Chinese sausage,
red curry sauce  37

GRASS FED LAMB LOIN
Harissa spaetzle, golden raisins, Sausalito Springs watercress,
pine nuts  38

GRILLED ESTANCIA FILET MIGNON
King crab, asparagus, roasted Yukon gold potatoes,
tarragon-shallot butter  46

CHEF'S TASTING MENUS

87.00 PER PERSON
45.00 PER PERSON FOR ADDITIONAL WINE PAIRING

CHILLED LOBSTER SALAD
shaved fennel, citrus fruits, pickled beets, lemon vinaigrette, fennel pollen
Champagne, G.H. Mumm, "Blanc de Blanc", Cramant, France, NV

SEA URCHIN PARFAIT
cauliflower mousse, soft egg yolk, American boutique caviar
Godello, Bodegas Viña Godeval, Galicia, Spain, 06

OLIVE OIL POACHED MONKFISH
braised oxtail, Swiss chard, black truffle potato purée
Grenache Blanc/Clairette, Perrin & Fils, Châteauneuf du Pape Blanc, "Les Sinards", Rhône Valley, 05

PORK BELLY
butternut squash, Bahri dates, spinach, niçoise olive oil
Merlot/Cabernet Franc, Château Vignot, St. Emilion, Bordeaux, 03

CYPRESS GROVE TRUFFLE TREMOR
Marshall Farms honeycomb, toasted pinenuts, herbs de provence
Chenin Blanc, Domaine George Brunet, Vouvray, Demi-Sec, Loire Valley,
France, 02

RHUBARB ICE CREAM PROFITEROLES
candied ginger pâte à choux, brown butter crunch
Vidal, Iniskillin, "Ice Wine", Niagra Peninsula, Ontario, 06