Sent Sovi menu

Dark Chocolate And Citrus Marquise

Pear Clafoutis

With port gelee and cashew praline.

Pistachio Cake

With citrus gelee, vanilla ice cream, and pistachio creme.

Trio Of Massimo’s Gelato

Chanterelle Mushroom Soup

With creme fraiche and cashews.

Dungeness Crab Timbale

With mache salad.

Roast Branzino

With celery root puree and kale.

Meyer Lemon Granita

Rack Of Lamb

With mushrooms and roasted squash.

Almond Cake

With compressed apple and black pepper chantilly.

Chef’s Tasting Menu

Chanterelle Mushroom Soup

With creme fraiche and cashews.

Gratin Of Beluga Lentils And Brassicas

Arugula And Citrus Salad

With sherry-honey vinaigrette.

Meyer Lemon Granita

Wild Mushroom Risotto

With roasted root vegetables and spinach.

Black Arkansas Apple Tart

Vegetarian Tasting Menu

Chanterelle Mushroom Soup

With creme fraiche and cashews.

Creamy Duck Pate

With smoked duck rillettes and various preparations of quince.

Broccoli Romanesco Salad

With nueske’s bacon and pine nuts.

East Coast Scallop On Soft Scrambled Scallops

With caramelized scallop jus.

Smoked Arctic Char

With baby artichokes, arugula and pomegranite.

Roasted Kabocha Squash Soup

With vadouvan pesto.

Butter Lettuce Salad

With persimmons and humbolt fog cheese.

Roasted Golden Beets

With apple and truffle.

Beeler’s Heirloom Pork Loin

With roasted brussels sprouts, carnival squash hash and caramelized shallot jus.

Old School Veal

Shallots, fingerling potatoes and roasted apple.

Stretched Quail

With golden raisin jus, baby carrots, spinach and lyonnaise potatoes.

Pan Roasted Hanger Steak

With sunchoke stuffed potato, wild mushroom ragout and chard.

Duo Of Liberty Duck

Confit and chestnut crepinette, french green lentils, black garlic jus and roasted cauliflower.

Herb Parisienne Gnocchi

With braised fennel, alliums and mushrooms.

Dark Chocolate And Citrus Marquise

Pear Clafoutis

With port gelee and cashew praline.

Pistachio Cake

With citrus gelee, vanilla ice cream, and pistachio creme.

Trio Of Massimo’s Gelato

Selection Of Artisan Cheeses

Blood Orange Shaved Fennel Salad

With citrus goat cheese.

Spiced Rubbed Chicken

With warm grains, broccolini, fennel, and tarragon jus.

Blood Orange Of Creme Brulee

Weekly Special - 3 Courses

Cave-Aged Gruyere

Raw Cow Milk

Hudson Red

Raw Jersey Cow

Jersey Girl

Raw Cow Milk

Le Pommier Camembert

Pasteurized Jersey Cow

Rio Santiam

Raw Goat Milk

Shaker Blue

Sheep Milk

Artisan Cheese Selections

White Peony Longevity Brows

White tea.

Immortal Peach Hand Tied Jasmine

Green tea.

White Dragon Jasmine Pearls

Green tea.

Yellow Gold

Oolong tea.

Charcoal Roasted Tung Ting

Oolong tea.

Lychee Red

Black tea.

Yunan Gold

Black tea.

Golden Cube

Pu-erh tea.

Chamomile

Chrysanthemum

Las Flores

Our more traditional coffee tastes great black or with cream and sugar cocoa and almonds in the dry aroma. Meyer lemon acidity suffuses into a well balanced cup. Hints of clove in the finish.

Dominion Yirgacheffe

This is a modern style roast. Bright fruit notes best taken black or with sugar aromas of dried orange and nasturtium. Opening notes of almondine, orange and black cherry. Creamy butter in the finish

Sunol Decaf

In blind tastings, this decaf holds its own against its high-octane brethren. Tastes great black or with cream and sugar dark chocolate and apricot in the aroma. A nectarine and cherrylike acidity ba

Three Course Prix Fixe

First or second course, entree and sweet taste.

Four Sourse Prix Fixe

First course, second course, entree and sweet taste.