Lunch Menu
Starter
Seasonal wild greens with pears, hazelnuts, and a grain mustard vinaigrette
Entrée
Apple-smoked roast breast of chicken with grilled Portobello mushrooms, seasonal vegetable ragout, and a balsamic essence
Vegetarian Entrée
Butternut squash risotto with olive oil roasted root vegetable, leeks, caramelized garlic, and Point Reyes blue cheese
Dessert
Chocolate-praline silk: dark chocolate mousse on a toasted hazelnut crust with a fresh berry compote and mocha sauce
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