An eleven course and a 5 course menu.

1. A Summer Offering<br />First CourseSeared Diver Scallop - with a red wine and honey reduction, slice of grilled peach with sea salt, garnished with chive oil and cracked black pepper<br />Second CourseConfit Tomatoes - with cave aged gourmino cheese, farm fresh arugula, lemon juice, olive oil and truffled honey<br />Third CourseWarm Mushroom Tart - Wild mushrooms and scallions set in a light custard and then topped with shaved Spanish leonora cheese and browned.<br />Fourth CourseGrilled Japanese Eggplant - alongside fresh Crottin cheese with lavender, rosemary, red wine and honey reduction, garnished lightly with smoked sea salt<br />Fifth CourseRoasted Beets with Cacciocavallo Silano - Oven roasted beets that have been segmented and paired with a firm Italian cows-milk cheese, French gray sea salt, extra virgin olive oil, freshly cracked black pepper, and micro basil<br />Sixth CoursePear Salad - Julienned bosq pears with shaved fennel and frisee, served with warmed chevre and brioche toast point garnished with basil oil and a beet and lemon juice reduction, topped with micro-planed toasted hazelnutsSeventh CourseCold Roasted Tomato Soup - oven and sun roasted tomatoes that have been simmered with fresh vegetable stock and then pureedEighth CourseLamb with Herb Crust - with roasted on the vine cherry tomatoes, celeriac and potato puree, rosemary and mustard demi glace<br />Ninth CoursePan Seared Halibut - basted with butter and thyme, served with paddy-pan squash, and fresh root vegetable chips<br />Tenth CourseQuail - grilled and glazed with a light maple, sage and black pepper dressing, warm sweet potato and bacon salad with a mustard and herb dressing, roasted broccoli florets<br />Eleventh CoursePoached Arctic Char - with a light tarragon and caramelized shallot beurre rouge, roasted corn and basil risotto, haricot verts with leeks and butter<br />A Short Summer Course<br />First Course Lobster Souffle - Morels, chives, morel mushrooms, carrots, and leeks set in a seafood bechamel and then baked into a light souffle<br />Second CourseFoie Gras Creme Brulee - Italian kale, finely brunoised cranberries, bruleed with turbanado sugar<br />Third CourseAvocado Salad - Frisse, icicle radishes, black beans, and julienned roasted tomatoes, tossed with a meyer lemon and wildflower honey vinaigrette<br />Fourth CourseCold Sweet Pea and Cucumber Soup - served with a light dungeness crab salad tossed with scallion, yogurt, lemon zest, served with lime and cumin dusted blue corn toritlla chips<br />Fifth CoursePan Fried Elver - dusted with rice flour and then quickly fried until just tender, served with grilled raddicchio, sage and pea risotto, drizzled with lemon juice and extra virgin olive oil<br />