New Year’s Eve, 2004


Menu
Executive Chef Alan Kantor

DUNGENESS CRAB MARTINI sprayed with Tanqueray No. Ten Gin, tangerine granita, Arpeggio alderwood smoked salmon caviar
NV Roederer Estate Brut Rose

LIBERTY FARM DUCK LEG CONFIT shredded cabbage, Humboldt Fog chevre, Mendocino huckleberry verjus
2001 Handley Pinot Noir

ROASTED NIMAN RANCH RACK OF LAMB CHOPS black truffle butter, wild mushroom risotto
2000 Mariah Zinfandel

POINT REYES FARMSTEAD BLUE CHEESE SOUFFLE cherry demi-glace
1998 Chateau Montelena Cabernet Sauvignon

CHOCOLATE PORT DE CRÈME macadamia nut brittle
Meyer Family Port

$125 per person; $50 deposit per person required.
Tax and gratuity not included. Seatings at 6:00 and 9:00 pm.
Please call for reservations: 707.937.0289
Music by Richard Cooper, piano
David Burke, acoustic bass