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MENU by Chez Panisse & Friends, Hog Island Oyster, Co., Robert Sinskey Vineyards & Chandon Hors d'oeuvres Hog Island Oysters Crab salad with Meyer lemon and chervil Bellwether Farms sheep's milk ricotta toast with green garlic Herb and Parmesan salad in a little gem cup Frito Misto: spring onions, olives, and mustard blossoms Framani salumi and radishes Robert Sinskey Vineyards Pinot Gris Los Carneros, 2011 Chandon Brut Classic First Course Wild rocket, shaved fennel, and pickled beets with sardine toasts Robert Sinskey Vineyards "Abraxas" Vin de Terroir, Scintilla Sonoma Vineyard Los Carneros, 2011 Main Course Braised duck with flageolet bean gratin, tender turnips, and kale Robert Sinskey Vineyards Pinot Noir, "Four Vineyards", Los Carneros, Napa Valley 2006 Dessert Rhubarb tart with candied kumquats and crème fraiche ice cream candies and tisane
MENU by Chez Panisse & Friends, Hog Island Oyster, Co., Robert Sinskey Vineyards & Chandon Hors d'oeuvres Hog Island Oysters Crab salad with Meyer lemon and chervil Bellwether Farms sheep's milk ricotta toast with green garlic Herb and Parmesan salad in a little gem cup Frito Misto: spring onions, olives, and mustard blossoms Framani salumi and radishes
Robert Sinskey Vineyards Pinot Gris Los Carneros, 2011 Chandon Brut Classic
First Course Wild rocket, shaved fennel, and pickled beets with sardine toasts Robert Sinskey Vineyards "Abraxas" Vin de Terroir, Scintilla Sonoma Vineyard Los Carneros, 2011
Main Course Braised duck with flageolet bean gratin, tender turnips, and kale Robert Sinskey Vineyards Pinot Noir, "Four Vineyards", Los Carneros, Napa Valley 2006
Dessert Rhubarb tart with candied kumquats and crème fraiche ice cream candies and tisane