SECOND COURSES
Local Monkfish
Poached in smoked lobster oil, brandade, sunchokes & cornbread ‘croutons’
28 -
Caramelized Naturally Raised Salmon
Brussels sprouts, organic chestnut mushrooms, rutabaga gnocchi,
butternut squash puree & rosemary broth
27 -
Yellow Fin Tuna
Nicoise olive puree, quinoa, poached garlic, organic eggplant caviar & shallot confit
32 -
Pan Roasted Australian Filet
Herb roasted Maine potatoes, trumpet royals, Pt. Reyes cheese & red wine mushroom reduction
36 -
Roasted Peking Duck Breast
Glazed leg confit, poached pear, pomegranate reduction, gingerbread puree & buttercup squash
27 -
All Natural Lamb Shank
Cold smoke, Meadow’s Mirth Farm’s chantenay carrots, cipolinni onions, parsnip gnocchi & mustard sauce
30--
Acorn Squash Carnaroli Risotto
Caramelized onions & sweet potatoes, Blythedale Farms brie, sage oil
19 -
TASTING MENUS
The Dunaway Celebration Menu
A six course seasonal menu
65
Chef’s Tasting Menu
An eleven course chef’s choice menu
105
Moulard duck foie gras available for both tasting menus
12 supplement
Evan Hennessey - Executive Chef
