Appetizers

Chilled fennel soup with rock shrimp relish

Oak Hill Farm mixed lettuces with balsamic vinaigrette, goat cheese and toasted hazelnuts

Kampachi crudo with shaved fennel, lemon, mint and ginger

Marinated beet and avocado salad with mustard vinaigrette, tarragon and chives

Heirloom tomatoes from The Patch with cucumbers, basil and aioli

Grilled Monterey Bay sardines with potato salad and salsa verde

Entrèes

Hand-made lamb ravioli in caramelized onion broth with mint and pecorino romano

California halibut with sautèed chard, fingerling potatoes, saffron and rouille

Portuguese style steamed clams, mussels and shrimp with chorizo, chickpeas, paprika and lime

Grilled pork chop with mashed potatoes, wilted radicchio and red wine sauce

Grilled Niman Ranch hanger steak with polenta, eggplant and herb sauce