Table for Two

With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients.  Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.

 

 

First Course

Please Select One
  
Mixed Greens
crisp apples, spiced walnuts, Point Reyes Farmstead blue cheese with caramelized shallot-cider vinaigrette
 
Dungeness-Potato-Leek Bisque
with hints of sherry and thyme, Parmesan crisps and a Dungeness crab cake

 

 

Second Course

 
Chateaubriand for Two
16-oz marinated filet mignon slow roasted then hand carved, served with roasted potatoes
and sautéed seasonal vegetables, sauce béarnaise and demi-glacé
cold water lobster tail available upon request at additional price

 

 

Third Course

Please Select One
 
Crème Brûlée
vanilla crème brûlée with mixed berry chutney
 
Gianduja Mousse Bombe
chocolate mousse cake, hazelnut royaltine crust, raspberry-zinfandel sorbet, cocoa nib crème fraîche
 
$50 per person

Deneb Williams ~ Executive Chef
Jill Berger ~ Pastry Chef
 
Tax, gratuity and beverages not included.
Not valid with any other offer.
Service charge of 20% will be added to parties of eight or more guests.
As a courtesy to other guests, please turn off electronic devices.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant
Special menu–discounts cannot be applied.

> back to top