Ceasar Salad with crispy potato croutons and reggiano
Tagled Greens with empire apples, crispy sweet potatoes, and truffle vinaigrette
Vine Ripened Palisade Tomato Soup with parmesan and Tuscan oil
Potato Leek Soup with short rib jus and saratoga chips
Parisienne Mushroom Soup with porcini essence and italian parsley

Slow Roasted Beet and Endive Salad with gorgonzola and hazelnut vinaigrette
Maine Lobster Bisque with cognac cream and chives
Larkspur's Smoked Salmon with traditional garnishes
Coleman Beef Carpaccio with fingerling potato salad and salsa verde


Petaluma Free Range Chicken with whipped potatoes, shaved Brussels sprouts and black truffle jus
Wild Mushroom Ravioli with pumpkin and sage brown butter sauce
Arctic Char with beluga lentils, whipped potatoes and beet salsa
Apple Glazed Hampshire Pork Chops with braised fresh bacon and whole grain mustard spatzle
Alaskan Black Cod with cauliflower puree and maine lobster hash
Veal Scaloppini with twice-baked potatoes and creamed spinach
Angus Beef Tenderloin with soft grits and wild mushrooms


Molten Chocolate Cake with cherry mascarpone cream and sweet phyllo
Brown Butter Apple and Pear  Cake with cinnamon whipped cream and

port wine sauce
Frozen Chocolate, Caramel and Hubb's Peanut Parfait with dark chocolate sauce
French Silk Pie with rum sauce and hazelnut crust
White Chocolate and Pumpkin Swirl Cheesecake with pomegranate caramel

and amoretti
Lemon-Poppyseed Tartlet with winter citrus and meringue pansies

Housemade Ice Creams

Quartette Sorbets