DINNER MENU

Available In House, and on our Outdoor Patio.
For reservations click here.

For The Table

House Made Mustards – Toasted Focaccia / 28

Charcuterie & Local Cheeses

Valette’s Cured Heritage Meats

House Made Mustards – Toasted Focaccia / 28

White Sturgeon Caviar – Champagne Beurre Blanc / 29

Day Boat Scallops en Croute

Jack Herron’s Wild Fennel Pollen

White Sturgeon Caviar – Champagne Beurre Blanc / 29

Whipped Crème Fraiche – Crispy Leek / 45

Tsar Nicoulai Osetra Caviar (15g)

Thomas George Estate Cured Egg Yolk

Whipped Crème Fraiche – Crispy Leek / 45

Green Peppercorns – Egg Yolk Emulsion / 35

American Kobe Beef Tartare

Perigord Truffles

Green Peppercorns – Egg Yolk Emulsion / 35

Poblano Peppers – Roasted Leeks – Tomato Broth – Costeaux Sourdough Baguette / 24

PEI Mussels & Chorizo

Pioneer Micro Greens

Poblano Peppers – Roasted Leeks – Tomato Broth – Costeaux Sourdough Baguette / 24

Appetizers

Port Wine Poached Pear – Rosemary Cracker / 23

Assorted California Cheese Plate

Hectors Honey Farm Honeycomb

Port Wine Poached Pear – Rosemary Cracker / 23

Kombu Emulsion – Crispy Nori – Furikake / 19

Sashimi Grade Hawaiian Ahi Poke Style

24 Month Barrel Aged Soy

Kombu Emulsion – Crispy Nori – Furikake / 19

Baby Iceberg – House Bacon – Leek Ash Buttermilk / 14

Sonoma County Salad

Pioneer Micro Herbs and Flowers

Baby Iceberg – House Bacon – Leek Ash Buttermilk / 14

Granny Smith Apple – Smoked Paprika Oil / 15

Winter Rutabaga & Apple Soup

House Made Bacon

Granny Smith Apple – Smoked Paprika Oil / 15

Olive Tapenade – Crispy Salametti – Pomegranate / 23

Fresh Italian Burrata

House Made Focaccia

Olive Tapenade – Crispy Salametti – Pomegranate / 23

Entrées

Forbidden Rice – Butternut Squash Puree – Watercress – Salsa Macha – Meyer Lemon / 29

Roasted Carnival Squash

Coke Farms Organic Winter Squash

Forbidden Rice – Butternut Squash Puree – Watercress – Salsa Macha – Meyer Lemon / 29

Prince of Orange Potatoes – Asparagus – Tarragon Oil – Sauce Béarnaise / 40

Herb Crusted Mt Lassen Steelhead Trout

Babe Farms Mustard Frills

Prince of Orange Potatoes – Asparagus – Tarragon Oil – Sauce Béarnaise / 40

Duck Confit – Red Rice – Caramelized Onion Soubise – Sherry Gastrique – Shiso / 42

Liberty Farms Duck Breast

Mr. Duncan’s Shiitake Mushrooms

Duck Confit – Red Rice – Caramelized Onion Soubise – Sherry Gastrique – Shiso / 42

Potato Fondant – Gremolata Marrow Bone – Chimichurri – Panzanella Salad / 55

Prime New York Strip Loin

Costeaux Sourdough

Potato Fondant – Gremolata Marrow Bone – Chimichurri – Panzanella Salad / 55

Parsnip Puree – Braised Greens – Nate’s Bacon – Whole Grain Mustard Pork Jus / 39

Bone-in Duroc Pork Loin

Jackson Family Farm Turnips

Parsnip Puree – Braised Greens – Nate’s Bacon – Whole Grain Mustard Pork Jus / 39

Chef Valette's 'Trust me' Tasting menu

20 Per Course, Minimum Five Courses

Sides

Vegetable Du Jour

Sonoma County / 7

Crispy Japanese Sweet Potatoes

Cilantro Mint Yogurt / 9

Brussel Sprouts

Romesco Sauce – Marcona Almonds / 9

Dessert

Salted Brown Butter Ice Cream / 12

Bread, Butter and Jam

Fresh Homemade Jam – Toasted Brioche

Salted Brown Butter Ice Cream / 12

Dark Chocolate & Sea Salt Ganache / 12

ItsNotA ‘Snickers Bar’ Deux

Cocoa Tuile – Peanut Powder

Dark Chocolate & Sea Salt Ganache / 12

Vanilla Tuille – Apple Cider Reduction / 12

Mountain Rose Apple Frangipane

Vanilla Ice Cream – Marcona Almonds

Vanilla Tuille – Apple Cider Reduction / 12

Candied Orange Zest – Graham Cracker / 12

Orange Vanilla Panna Cotta

Blood Orange Gelee – Streusel

Candied Orange Zest – Graham Cracker / 12

Locally Roasted Coffee by The Flying Goat

French Press – Valette Blend / 7

Espresso No. 9 / 4

Cappuccino / 6

Hot Tea by Russian River Tea Co. / 6