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Mishroom Risotto
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Salad with Toasted Brioche and Blue Cheese Mousse
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Local Black Cod with Sturgeon "Bacon"
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Pumpkin Soup with Nutmeg Butter
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Roasted Pork Loin
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Roasted Beets with Farro
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Petit Stuffed Quail
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Quinoa with Beets and Goat Cheese
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Red Wine Braised Short Rib
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Humboldt Fog, Pierce Point and Pegato cheeses
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Maple and Vanilla infused Creme Brule