The food celebrates California's best seasonal fare. Using classic French techniques, Chef Traci Des Jardins’ cuisine includes specialties like seared scallops with truffled mashed potatoes, crispy duck confit salad, local petrale sole with roasted cauliflower and chicken with chanterelle mushrooms.
While the menu changes monthly, recent choices have included such fare as prime rib Delmonico with a goat cheese Yorkshire pudding soufflé and golden beet-horseradish salad; and grilled jumbo freshwater prawns and sugarcane-skewered scallops with goat cheese tamales and an Oaxacan-style chili.
Chef Laurent Katgely showcases quality ingredients in classic French style, creating a meticulous menu that includes champagne oysters gratinée, pan-seared sea scallops with sauce verte, and wood-roasted Sonoma duck breast with raspberry jus and hazelnut parfait with espresso caramel. A six-course tasting menu is available for $80 per person or $120 per person with wine.
The menu, which Chef Craig Stoll changes daily, is Italian-inspired and utilizes organic produce and sustainably-raised meats and fish whenever possible. A recent menu featured mint tagliatelle with fresh porcini mushrooms, roasted leg of lamb with cannellini beans and black olives, and buttermilk panna cotta with lemon caramel and blood oranges.
Diners’ favorites include the appetizer plates, the chicken and lamb tandoori specials, sag paneer (spinach with Indian cheese) and aloo gobhi (potatoes and cauliflower with black mustard seeds and spices). A complete meal called a thali (the metal plate upon which the food is served) includes a choice of an entrée, soup, a curried vegetable and cardamom-scented rice, naan and chutney.
With the help of his family, Executive Chef Martin Castillo applies fusion cooking techniques to traditional specialties such as calamares fritos with chipotle aioli, ceviche Limón, lomo saltado (top sirloin slices sauteed with onions), parhuela (Peruvian bouillabaisse) and bandido (classic chocolate cake with white chocolate pisco cream).
Executive Chef Sergio Santiago's fresh, New American menu includes dishes like seared day boat scallops with arugula and country ham risotto, and seared ahi tuna with root vegetable succotash, caramelized shallots and jalapeno beurre blanc. Pastry Chef Mie Uchida’s specialty is a renowned crème fraiche crème brulee with fresh huckleberries and brown sugar shortbread.
Chef Daryl McDaniels’ California/Mediterranean cuisine sparkles with Greek and North African flavors. Offerings include Syrian spiced duck breast, goat cheese and leek ravioli with mint yogurt and lamb sauce, roast chicken with a crispy sumac crust and a chili harissa-topped rib-eye steak. The pistachio crème brulée with blueberries is a delicious dessert finish.
Chef/Co-Owner Michael Tusk crafts the three-course menu daily, inspired by the finest in organic and seasonal ingredients available from small farmers, area fish markets and local cheese makers. Recent offerings have included wild nettle sformato, pumpkin lasagna with leek and black truffle, Humboldt County grass-fed beef with porcini mushroom and onion flan, and for dessert a warm quince marmalade tart with burnt orange gelato.
Using her mother's recipes for inspiration, Parikanont concocts a spicy seafood salad, basil salmon and a superb pad Thai, in addition to creations like “Siamese Twins,” a seafood curry steamed in banana leaves, and “Thaitanic Prawns” with eggplant and crispy basil.
