Among the local ingredient highlights are garden crudité, oyster tartare, coal-roasted sturgeon, + "stages of grape." – Green Guide Editor
Expect 13+ unique courses like fresh cornets of caviar, oeufs en gelée, rabbit sirloin, chocolate + kumquat vol-au-vents. – Green Guide Editor
The menu is a list of ingredients for a modernist French meal, from cauliflower + mussels to beef fillet to pistachio cake. – Green Guide Editor
Harmonious new combinations make plates like Belon oyster w/ seaweed ice + nut-crusted chicken breast w /roasted lettuce. – Green Guide Editor
California-Indian cuisine means savory cheesecake in sun-dried tomato crust or spiced sea bass on a bed of sweet corn. – Green Guide Editor
Order lamb tartare, Kurobuta pork chop over crisped mustard spaetzle, and angel food cake dusted in pumpkin powder. – Green Guide Editor
Go hearty w/ boudin blanc or pan-seared skate, or light w/ toasted barley salad. Dessert is a must: crème caramel is perfect. – Green Guide Editor
Creative takes on antelope filet or poached lobster are a hit, but so are standards like duck breast and tuna tartare. – Green Guide Editor
Menus change often, but may have Dungeness crab w/ quince "snow" or caramelized abalone or charcoal-roasted Sonoma duck. – Green Guide Editor
Come for seasonal, uncomplicated cooking like hamachi tartare, the famed "rabbit rabbit rabbit," or a "fig Newton." – Green Guide Editor
The 3 or 4-course prix-fixe might start with a grilled portobello, then sweet Nantucket scallops or Niman Ranch ribeye. – Green Guide Editor
Start with frisée + greens then go to rustic chicken roasted in the wood-fired hearth, all smoky skin and juicy flesh. – Green Guide Editor
Tasting menus showcase the chef‘s brilliance with suzuki crudo, Yukon gold gnocchi, or veal. Save room for the bread. – Green Guide Editor
It's a global menu, Italian lamb to Asian abalone. The tasting has treats like truffled quail egg + cheesecake bonbons. – Green Guide Editor
Nibble the "locally world-famous" beet salad on the terrace or indulge in crisp, piquant "sol fries" with lemon aïoli. – Green Guide Editor
Moderate portions let you curate your own 4, 5, or 6-course menu. Try crisp pig trotter croquettes and phyllo bisteeya. – Green Guide Editor
Bar bites are good, but go all out with arancino and pesto, butter-poached abalone, or the very popular roast chicken. – Green Guide Editor
Try caviar-topped shrimp, madai snapper, + tofu stuffed w/ Alaskan snow crab. Pair sashimi with a flight of dry sake. – Green Guide Editor
No menus here, just chef's selections like Parmesan custard, cod in coconut curry, or morels stuffed with pigeon farci. – Green Guide Editor
Get the tasting menu for Korean, Chinese, Japanese, and French influences in harmony. Try monkfish liver + pumpkin tofu. – Green Guide Editor
The prix-fixe offers seasonal ingredients in perfectly cooked, complex combinations. House made pastas are a highlight. – Green Guide Editor
Look for deliciously conceptual dishes like "earth and sea," combining tofu with sea water, trout roe, and flowers. – Green Guide Editor
Dishes tell stories: "A Walk in the Forest" is an edible diorama of local mushrooms with white pine-dusted meringue. – Green Guide Editor
You can mix & match a three, four, or five-course tasting menu. Whatever you do, order the fantastic cheese plate. – Green Guide Editor
A typical prix-fixe may be a seasonal pasta, a trio of guinea hen prepared sous-vide, and a savory-sweet dessert. – Green Guide Editor
Dim sum-style dishes are delicious fun. Order off the menu for "state bird" (chicken-fried quail) or fried pork belly. – Green Guide Editor
The superlative pastas are a necessary focus to meals here, consider embarking on the six-course pasta tasting menu. – Green Guide Editor
Leave room for refined renditions of classic desserts, like the rich red-velvet génoise with hibiscus-rooibos cream. – Green Guide Editor
Lamb confit + the famous duck basteeya have been known to cause swooning. Sip vodka infused with strawberries and chili. – Green Guide Editor
Remember to save room for the mignardise cart laden with exquisite cookies, chocolates, lollipops, and caramels. – Green Guide Editor
Favorites include burrata, duck breast, and lemon and pistachio tart. Don’t miss the cocktail menu and wines by the glass. – Green Guide Editor
Contemporary tones are deliciously clear in the samosas filled with duck spiced with garam masala. Try the key lime pie. – Green Guide Editor
The best dishes blend French, Californian, and Asian, like cauliflower mousse with trout roe, uni, and cherry blossom smoke. – Green Guide Editor
Look for courses like pig‘s feet, sweetbreads, lobster terrine, or cheese soufflé with sorbet, bacon and sesame tuile. – Green Guide Editor
Homey flavors and unexpected touches abound in chorizo with seared scallops or pork short ribs with kabocha squash. – Green Guide Editor
Don't skip the house-made breads that match the tasting courses, from brioche to buckwheat toast to a pretzel roll. – Green Guide Editor
Ame: whether a la carte or as a tasting menu, look for tuna tataki, soft-shell crab, and black cod. Ask for a sake pairing. – Green Guide Editor
