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

Brown Butter Curls – Fig Brûlé – Lomo / 16

Roasted Parsnip Velouté Soup

Manuel Reyes Figs

Brown Butter Curls – Fig Brûlé – Lomo / 16

Persimmon Apple Chutney – Wild Pecans – Upland Cress – Spiced Honey / 25

Fresh Italian Burrata & Focaccia

House Made Prosciutto

Persimmon Apple Chutney – Wild Pecans – Upland Cress – Spiced Honey / 25

Entrées

Butternut Squash Puree – Forbidden Rice – Salsa Macha – Spiced Pepitas / 29

Roasted Carnival Squash

Medium Farms Upland Cress

Butternut Squash Puree – Forbidden Rice – Salsa Macha – Spiced Pepitas / 29

Braised Endive – Smoked Salmon Roe – Preserved Lemon – New Zealand Spinach / 42

Crispy Skin Black Cod

Zuckerman Farms Prince of Orange Potato

Braised Endive – Smoked Salmon Roe – Preserved Lemon – New Zealand Spinach / 42

Red Rice – Duck Confit – Black Garlic Hoisin – Mandarin Gastrique – Cucumber Pickle / 43

Liberty Farms Duck Breast

Jackson Family Farms Petite Bok Choy

Red Rice – Duck Confit – Black Garlic Hoisin – Mandarin Gastrique – Cucumber Pickle / 43

Prime New York Strip Loin — Countyline Mustard Frills

Crispy Potato Pave – Beet Vinaigrette – Bone Marrow – Sauce Raifort / 55

Bone-in Duroc Pork Loin — Ken Gradek’s Asian Pears

Braised Cabbage – Pear Mostarda – Baby Turnips – Spiced Soda Bread / 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

Roasted Delicata Squash

Basil Aioli – Fried Sage / 9

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

Roasted Strawberry Ice Cream / 12

Berries & Olive Oil Cake

Macerated Strawberry – Orange Zest Streusel – BlackBerry Compote

Roasted Strawberry Ice Cream / 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