Birdsong

Pan-seared duck breast, served with a tangy huckleberry jus, celery root puree, and roasted seasonal vegetables.

A flaky pastry tart filled with a medley of wild local mushrooms, Gruyère cheese, and fresh thyme, served with a side salad.

Pan-roasted California sturgeon, crowned with a luxurious caviar butter, parsnip puree, and wilted greens.

Creamy Arborio rice slow-cooked with fresh Dungeness crab meat, saffron, and a touch of lemon zest.

Tender lamb chops from Sonoma, grilled to perfection, accompanied by a mint pesto, farro, and grilled asparagus.