Appetizers:
Winterpoint oysters with champagne mignonette and horseradish 12 
Assiette of smoked and marinated fish 10
Scallop and peeky toe crab cake with avocado and grapefruit 15
Risotto of peas and morels 10
Salad of fava beans and mint 10
Spring turnip soup with foie gras and crispy Pancetta 12
Warm asparagus salad with a poached egg dressing 12

Entrees:
Roasted pork loin with rillons braised cabbage and sauce Robert 24
Beef tenderloin with haricot vert, potatoes and salsa verte 28
Blanquette of lamb with spring vegetables 22
Crispy skin cod with a warm lentil salad 24
Two prosciutto wrapped quail with polenta and roasted grapes 26

Desserts:
Three farmstead cheeses with pain d’epices and honey 12
Rhubarb tart with crème fraîche sorbet 7
Chocolate panna cotta with caramelized bananas 7
Strawberry jam doughnuts with ice wine vinegar sabayon 7

Tasting Menu 10 courses $59
Optional Wine Pairings $28 (refills $7)

Roederer Estate, Brut Sparkling , Anderson Valley N.V. 
Winterpoint oyster with champagne mignonette
Assiette of smoked and marinated fish

Hertiers du Comte Lafon, Macon-Milly-Lamartine, Chardonnay, Burgundy 2001
Scallop and peeky toe crab cake with avocado and grapefruit
Warm asparagus salad with a poached egg dressing
Spring turnip soup with foie gras and crispy Pancetta

Ghislaine Barthod, Bourgogne Pinot Noir, Burgundy 2001
Risotto of peas and morels
Crispy skin cod with a warm lentil salad
Beef tenderloin with haricot vert, potatoes and salsa verte

Chambers, Tokay Muscadelle, Australia N.V.
Strawberry jam doughnut with ice wine vinegar sabayon
Chocolate panna cotta with caramelized bananas

Chef: David Uygur
Assistant Chefs: Cory Garrison, Matt Bresnan