DINNER MENU

Available In House, and on our Outdoor Patio.
Make a reservation.

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

Sonoma County Wild Fennel Pollen

White Sturgeon Caviar – Champagne Beurre Blanc / 29

Whipped Crème Fraiche – Crispy Leek / 53

Tsar Nicoulai Osetra Caviar (15g)

Thomas George Estate Cured Egg Yolk

Whipped Crème Fraiche – Crispy Leek / 53

Green Peppercorns – Egg Yolk Emulsion / 35

American Kobe Beef Tartare

Australian Perigord Truffle

Green Peppercorns – Egg Yolk Emulsion / 35

Poblano Peppers – Roasted Leeks – Heirloom Tomato Broth – Petite Fennel / 24

PEI Mussels & Chorizo

Costeaux Sourdough Baguette

Poblano Peppers – Roasted Leeks – Heirloom Tomato Broth – Petite Fennel / 24

Appetizers

Kombu Emulsion – Crispy Nori – Furikake / 24

Sashimi Grade Hawaiian Ahi Poke Style

Bernier Farms Watermelon Radish

Kombu Emulsion – Crispy Nori – Furikake / 24

Candied Walnuts – Fresh Goat Cheese – Honey Compressed Apple – Verjus Vinaigrette / 16

Sonoma County Harvest Salad

Pioneer Micro Herbs & Flowers

Candied Walnuts – Fresh Goat Cheese – Honey Compressed Apple – Verjus Vinaigrette / 16

Chanterelle – Dry Aged Prosciutto – Crème Fraîche / 17

Cinderella Pumpkin Soup

Ken Gradek Pumpkins

Chanterelle – Dry Aged Prosciutto – Crème Fraîche / 17

Preserved Gooseberry – Meyer Lemon Vinaigrette – Asian Pear – Herb Salad – Toasted Hazelnuts / 26

Fresh Burrata & Focaccia

Valette 30 Month Prosciutto

Preserved Gooseberry – Meyer Lemon Vinaigrette – Asian Pear – Herb Salad – Toasted Hazelnuts / 26

Spiced Yogurt – Cilantro – Pickled Red Onion / 32

Coriander Crusted Lamb Spareribs

Hector’s Honey Farm Rosemary Honey

Spiced Yogurt – Cilantro – Pickled Red Onion / 32

Entrées

Piquillo Hummus – Cous Cous Tabbouleh – Chermoula – Cucumber / 29

House Made Falafel

Pioneer Micro Cilantro

Piquillo Hummus – Cous Cous Tabbouleh – Chermoula – Cucumber / 29

Forbidden Rice – Thai Red Curry – Herb Oil – Puffed Rice Noodles – Micro Basil / 41

Crispy Skin Black Cod

Estate Makrut Leaf

Forbidden Rice – Thai Red Curry – Herb Oil – Puffed Rice Noodles – Micro Basil / 41

Duck Confit – Peach Tamarind Gastrique – Tokyo Turnips – Duck & Pork Sausage / 46

Liberty Farms Duck Breast

Sonoma County Peaches

Duck Confit – Peach Tamarind Gastrique – Tokyo Turnips – Duck & Pork Sausage / 46

Celeriac Mousseline – Beef Tallow Cipollini – Bone Marrow – Sauce Béarnaise / 63

Prime New York Strip Loin

Row 7 Badger Flame Beets

Celeriac Mousseline – Beef Tallow Cipollini – Bone Marrow – Sauce Béarnaise / 63

Yellow Wax Beans – Shishito – Bacon Jam – Parmesan Frico – Jimmy Nardelo Peperonata / 42

Bone-in Duroc Pork Loin

Front Porch Farms Red Corn Polenta

Yellow Wax Beans – Shishito – Bacon Jam – Parmesan Frico – Jimmy Nardelo Peperonata / 42

Chef Valette's 'Trust me' Tasting menu

20 Per Course, Minimum Five Courses

Sides

Crispy Japanese Sweet Potatoes

Cilantro Mint Yogurt / 9

Roasted Mushrooms

Red Wine Bourguignon – Sourdough Breadcrumbs / 12

Dessert

Salted Brown Butter Ice Cream / 13

Bread, Butter and Jam

Fresh Homemade Jam – Toasted Brioche

Salted Brown Butter Ice Cream / 13

Sea Salt – Burnt Caramel / 13

ItsNotA ‘Snickers Bar’

Cocoa Tuille – Peanut Powder

Sea Salt – Burnt Caramel / 13

Toasted Pistachio – Pistachio Ice Cream / 13

Plum Frangipane

Plum Gastrique – Vanilla Tuille

Toasted Pistachio – Pistachio Ice Cream / 13

Carrot Puree – Streusel – Toasted Walnuts / 13

Spiced Carrot Cake

Roasted Carrot – Vanilla Crème Fraîche

Carrot Puree – Streusel – Toasted Walnuts / 13

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