Executive Chef Gunnar Thompson
Pastry Chef Luisito Gonzales

As the dawn of Spring lightens the sleepy world of Winter,
we invite you to celebrate the turn of the seasons on
Easter Sunday with a delightful menu created by Chef.

MENU CARTE

SPARKLING STRAWBERRY FRAPPÉ
Sweet Ginger Froth, Fresh Mint

BRIOCHE PAIN PERDU
Bananas Foster, Candied Pecans, Cara Cara Orange

ORGANIC EGG FRITTATA
Baby Artichokes, Prosciutto di Parma, Goat Cheese

Entrée Selections:

PAN SEARED FILET OF BEEF
Yukon Gold Potato-Scallion Purée, Creamed Savoy Spinach,
Forest Mushroom-Cabernet Jus

SAUTÉED BREAST OF SAN JOAQUIN VALLEY CHICKEN
Stone Ground Polenta, Roasted Asparagus,
Eureka Lemon, Thyme, Pancetta

  PAN ROASTED SANTA BARBARA SWORDFISH
Bay Shrimp Risotto, Vermouth Broth,
Pea Tendrils, Carrot Chutney and Sugar Snap Peas

Dessert:

Profiteroles
Raspberry, Dark Chocolate and Orange Gelato, Warm Vanilla Sauce

OUR SUNDAY BRUNCH FEATURES FRESH BAKED BRIOCHE AND CROISSANT,
AS WELL AS SPARKLING WINE OR NON-ALCOHOL SPARKLING CIDER

sixty dollars per person