In Central California and the Salinas Valley, the vegetables reflect the rhythm of the seasons more
abundantly than perhaps any other region in the country. This menu is designed primarily with the
local farmers’ markets in mind; the freshest seasonal produce is then paired with the meat, if any,
and is specifically chosen to complement the delicate flavors of the vegetables.

Amuse  Bouche 

Watercress & Oyster
wild watercress, sea bean, paddlefish caviar, beausoleil oyster “aspic”

Cucumber & Tuna
lemon cucumber, avocado, radish, ginger emulsion, yellowfin tuna tartare

Potato & Red Abalone
smoked potato, escarole, quail egg, dijon mustard, slow cooked red abalone

Corn & Lobster
white corn “espuma”, tarragon, summer truffle, poached maine lobster

Bean & Sweet Bread
green bean, iberico ham, chanterelle, marjoram, “diable sauce”, veal sweet bread

 Tomato & Zucchini Blossom
tomato, red pepper coulis, basil, goat cheese ravioli, socca, stuffed zucchini blossom

Artichoke & Branzino
 artichoke confit, chorizo, carmel valley olive oil, garbanzo bean, seared branzino

Plum & Foie Gras
plum, verjus, almond, “kramik”brioche, foie gras torchon

Fava Bean & Porcini
fava bean risotto, aged parmesan, black truffle vinaigrette, roasted porcini

Swiss Chard & Chicken
braised white swiss chard, creamy greens, morel, free range chicken

Turnip & Squab
 turnip, red onion consommé, foie gras “cromesquit”, seared squab breast

Pea & Veal
english pea, parsnip, chanterelle, “jus de deglacage”, roasted veal filet

Carrot & Kobe Beef
 heirloom carrot, bordelaise jus, salsify purée, braised kobe beef cheek

Cheese
chef’s cheese selection, raisin bread, seasonal accompaniment

Peach & Ollaliberry
sauteed crêpe, white peache, nectarine, ollaliberry sorbet

Raspberry & Vanilla
vanilla bean panna cotta, yuzu meringue, raspberry granite

Strawberry & Caramel
popcorn parfait, marinated strawberry, “burnt” white chocolate

Apricot & Chocolate
chocolate ,apricot cremeux, bitter almond, apricot ice cream

4 selections • 89 dollars
5 selections • 110 dollars

Chef’s tasting menu can be created for the entire table • 150 dollars per person
Wine pairing designed by Wine Director Thomas Perez

Executive Chef – Christophe Grosjean
Pastry Chef – Ron Mendoza

A twenty percent service charge will be added to each guest check