One-of-a-kind menus, designed with intention.
Often created in response to specific guest requests, these experiences go beyond the everyday—pairing food and wine with imaginative flavors, textures, and presentations that surprise and delight.
This process often calls for extra research and development, uncovering new techniques, ingredients and dishes that not only shape the event but also spark dishes that carry forward into daily menus.
Mountain Rose apple & Easter egg radish salad, mint, chervil, verbena, lemon vinaigrette
Preserved mushroom parfait, fiddlehead salad, eureka lemon aioli, fuji apple mignonette, chive blossoms, morels
Petrale sole, finish in the wood oven, crispy kale, carrot butter sauce, sun gold tomato, sorrel
Taste of Winter salad with beets, walnuts, cheese, honeycomb & citrus. Warm beets cooked in beeswax, warm Mt. Tam cheese, roasted walnut crumbs, Meyer lemon aioli, homemade yuzu kosho
Crabapple granita in ice bowl, autumn sycamore leaves
heirloom tomato carpaccio, roasted tomato reduction, semi-dried yellow tomatoes, sun gold confit, basil, EVOO, Jacobsen salt
Lamb loin crusted in herbed bread, braised shoulder, preserved cherry jus, local squash with society garlic leaves and flowers
Sallmon belly tartare, moistened with tomato water, rosemary oil, rosemary blossoms, tomato confetti, jalapeño
Miyazaki wagyu striploin with wild mushrooms; cauliflower mushroom, white chanterelle, golden chanterelle, lobster mushroom
Whole roasted Québec foie gras, carved table side, with sherry braised chestnuts, quince and blood oranges, mâche
Oregon Lamb chop, lamb belly braise, green garlic purée, Spring vegetables & herbs (ramps, wild mallow, wild radish, sorrel, fiddleheads, stinging nettles, miners lettuce, wild onion, peas
Koji-aged duck breast, seared foie gras, sweet potato purée & gaufrettes, blood oranges, mâche
chicken liver and foie gras parfait 'macchiato', lemon pistachio biscotti, Tcho cocoa
Crispy-skin pork belly, braised quince, buddha's hand, fennel
Roasted Heirloom cauliflower Caesar salad, using the whole head including the leaves, Meyer lemon Caesar dressing, torn croutons & Diablo sunset cheese
Bika Ambon (Indonesian tapioca flour cake), vanilla bean gelato, preserved strawberry sauce, late summer fruit (late strawberries, blackberries, physalis, passion fruit, figs, elderberries
Short rib and Cabernet terrine, in its gelée, tomato sorbet, pickled radishes, carrots, chervil, scallion vinaigrette
Citrus Rum Punch presentation, poured over ice with orange & lemon rind, candied buddhas hand, finger lime, lemon leaves
Butter-poached lobster tail, meyer lemon, pickled walnut puree; lobster claw roll, lobster broth perfumed with fragrant herbs
Blood orange granita served in blood oranges
Local asparagus salad, Meyer lemon aioli, pumpernickel & crispy rice soil, spring herbs
Hedgehog, yellow foot and morel mushrooms, bone marrow cream, toasted bread, rosemary, cipollini onions
charred salmon belly, red & yellow currant tomatoes, herbs
A Hunter's dinner in California; wild teal, finished over wood fire with local asparagus & twice-baked potato
Wagyu beef tartare, nasturtium leaf, chickpea hummus, roasted fresh chickpeas, 2017 pickled walnuts
Wood-fired Pizzetti, Prince of Orange potatoes, Tsar Nicolai caviar, crème fraîche, chives
Milk poached sablefish, squid ink tuile, blood orange & lemon butter poached mussels, sablefish & mussel broth with butterfly pea flowers, changing color in the bowl
Warm ash-ripened goat cheese with caramelized honeycomb and melting honeycomb presentation
'Cheeseburger tartare' lacto-fermented pickles, 'burger' sauce, Grizzly Gouda cheese, black garlic grainy mustard, Montreal spiced chips, garlic confit
Roasted wagyu striploin, pommes purée, balsamic glaze, wood-fired vegetables, frilly mustard
Black Angus tenderloin, seared foie gras, roasted maitake & lobster mushrooms, olive-oil mashed potatoes, crispy cauliflower mushrooms
Saddle of Dorper lamb, stuffed with chanterelles and bloomsdale spinach, green garlic purée, spring potatoes, long beans
Winter bites; goat labneh cheese, marinated with cold-pressed canola oil, garlic confit & sea buckthorn; celery root 'hummus', crispy celeriac, house pickles, black garlic, winter leaves
Weiss Ranch wagyu beef fat candle, sea buckthorn gastrique, forest salt for levain bread service (dipping)
Purple of Romagna artichokes hearts, marinated with EVOO, aleppo pepper, blossoms of chives, three-cornered leek, wood sorrel
Corzetti pasta, reggiano, butter, white truffles