Tasting Menu
Uncategorised
Reception & Canapes
2025 Chenin Blanc
First Course
Summer Melon Gazpacho - Lightly Cured Wild King Salmon, Pickled Spring Onion, Toasted Fig Leaf Oil
Second Course
Grilled Sonoma Quail - Fresh Corn “Polenta,” Smoked Cherry
Third Course
Roasted Heritage Pork Tenderloin - Roasted Fennel, Maitake Mushrooms, Wild Black Mountain Cumin
Fourth Course
Pt Reyes Grass Fed Beef - Avocado, Hazelnut and Mole Rojo
Dessert
Bay Area Wildflower Honey Mousse - Poached Apricot, Candied Pistachios