PASSED AND STATIONARY HORS D'OUEVRE
Fig and Teleme panini, warm olive bread, radicchio
 
Seared beef tenderloin, smoked potato, parmesan, sage
 
Dungeness crab cone, lemon, fresh tarragon

 
House-made artisan charcuterie
Melons’ house-cured meats made exclusively with Stone Valley Farms pork, fennel salami, coppa, lonza, prosciutto, duck liver mousse, pâté campagne, white bean, and fresh herb salad, coal-roasted beets and leeks, pine nut pesto, seasonal vegetable giardiniera, served with house-baked grissini and ciabatta loaves
 
Artisan California Cheeses
Bellwether San Andreas, Fiscalini cloth-wrapped cheddar, Redwood Hill Terra with a seasonal savory fruit marmalade, marcona almonds, quince paste, served with baguettes, walnut levain, house-made rye, buckwheat crackers
 
FIRST COURSE
Roasted beet and endive salad
Dill, crème fraiche, local lettuces, chervil, marcona almond.
 
ENTRÉE 
Roasted local king salmon
Lemon mashed potatoes, French beans, crisp leeks, tarragon
 
Berkshire Pork Two Ways
Rosemary marinated tenderloin, maple glazed belly, summer shelling beans, heirloom tomato, natural juices, grain mustard
 
Artichoke and root vegetable strudel (Vegetarian)
Grilled mushroom salad, red wine syrup
 
DESSERT
Valrhona chocolate torte
Port wine sorbet, crushed raspberries, white chocolate powder
 
SIGNATURE COCKTAIL
“Blue Sapphire”
Sparking wine, Bombay Sapphire gin, Blue Curaçao, lemon

BEVERAGES
Sparkling wine provided by Iron Horse Vineyards
Cabernet Sauvignon and Chardonnay provided by Trefethen Family Vineyards
Assorted Soft Drinks, Mineral Water, Izze sparkling juice
Melons Organic Custom Blend Coffee