Port wine poached pear and endive salad with point reyes bleu cheese and pine nuts Baby greens salad with lemon maple vinaigrette, asian pear, parmesan slivers, and peppered pecans Butternut squash soup with wild california black walnuts and pomegranate syrup Roasted baby beets with wild arugula and midnight moon goat cheese Baby red and green hearts of romaine with fresh herb medley, toasted cashews and tamarind vinaigrette Roasted apple and pickled cucumber with little gem lettuce, cotija, buttermilk and walnut

Organic carrot osso buco with pearl onions, mushroom, roasted garlic polenta, and gremolata (vegan) Harissa marinated free range chicken breast with mint gremolata, wilted wild greens, and sweet potato pancake Wild black sage and mugwart brined petaluma poultry chicken quarter au jus with kabocha squash and baby winter vegetables Heritage pork roast with heirloom hominy, grilled apple and cavalo nero Grass finished coulotte with stilton butter, caramelized brussels sprouts and fingerling potatoes Trout meniere amandine with brabant root vegetables and winter squash

Crisp hazelnut and chocolate mousse torte with strawberry syrah compote Berry shortbread with mascarpone, chamomile syrup and tuile Geranium honey poached pear with almond custard and crisp merengue Chocolate ganache with crème fraiche and blueberry compote Fermented persimmon and vanilla gelato float with marshmallow brulée Apple galette with whipped quark