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

Sweet Gem Lettuce – Shaved Vegetables – Spring Peas – Green Goddess Dressing / 14

Sonoma County Organic Salad

Pioneer Micro Herbs & Flowers

Sweet Gem Lettuce – Shaved Vegetables – Spring Peas – Green Goddess Dressing / 14

Cucumber – Makrut Lime – Cured Lomo / 16

Chilled Melon Gazpacho

Wieser Farms Melon

Cucumber – Makrut Lime – Cured Lomo / 16

Heirloom Tomatoes – Chili Oil / 25

Fresh Italian Burrata & Focaccia

Smoked Tomato Jam – Basil Blossoms

Heirloom Tomatoes – Chili Oil / 25

Entrées

Popped Sorghum – Romesco Sauce – Sunflower Seeds – Almond Cheese / 29

Grilled Summer Zucchini

Manuel Reyes Squash Blossoms

Popped Sorghum – Romesco Sauce – Sunflower Seeds – Almond Cheese / 29

Charred Cucumber – Smoked Trout – Turnips – Quinoa – Sorrel Aioli / 42

Mt Lassen Steelhead Trout Mi Cuit

Medium Farms Shungiku

Charred Cucumber – Smoked Trout – Turnips – Quinoa – Sorrel Aioli / 42

Black Plums – Forbidden Rice – Duck Confit – Plum Gastrique / 42

Liberty Farms Duck Breast

Jackson Family Farms Petite Bok Choy

Black Plums – Forbidden Rice – Duck Confit – Plum Gastrique / 42

Crispy Sopes – Roasted Elote – Bone Marrow – Chimichurri Rojo / 55

Prime New York Strip Loin

Brentwood Corn

Crispy Sopes – Roasted Elote – Bone Marrow – Chimichurri Rojo / 55

Bacon – Haricot Verts – Roasted Tomato Vinaigrette – Cornbread Financiers / 39

Bone-in Duroc Pork Loin

Estate Heirloom Tomatoes

Bacon – Haricot Verts – Roasted Tomato Vinaigrette – Cornbread Financiers / 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

Delta Asparagus

Sauce Bearnaise – Grated Dry Aged Prosciutto / 11

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

Peach Frangipane Vanilla Ice Cream

Marcona Almonds Vanilla Tuille – Peach Coulis / 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