Celebrating Fungi, Foraging and Fermentation!
November 10, 2018


Come celebrate the humble mushroom! We’re embracing the bounty of Mendocino with this fungi-centric menu during the Feast Mendocino festivities, November 2–11.

All reservations to be prepaid* and are non refundable if less than 48 hour cancellation, no exceptions. Vegetarian/Vegan by prior arrangement only.

*You will need to add the dinner and the wine pairings to your cart individually.

FEAST November 10
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FEAST Wine Pairings
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A Truffled Egg

Our Hens’ Egg~Burgundy Truffles
2016 Sin Eater “Pet-Nat” 

“Vichyssoise” & Caviar

A Soup of Oz Farm Yukon Gold Potatoes & Fortunate Farm Kohlrabi 
House Made Crème Fraiche~Tsar Nikolai Classic Caviar
Mushroom Agrodulce~Pickled Paul’s Shallots
2017 Phillip’s Hill Riesling, Mendocino Ridge   

Scallops & Oysters

Day Boat Scallop~Forest People Oyster Mushrooms Two Ways
Braised and Pickled
Fermented Black Bean Puree~Black Garlic Vinaigrette
Thai Basil Oil
2017 Lichen Estate “Les Pinots” Noir-Gris


Golden Raspberry & Buddha’s Hand Granita 

Foie Gras & Duck

Seared Foie Gras~Mendocino Meats Duck Confit, Wild Mushroom &
 Seely Farm Spaghetti Squash Rosti
Bates & Schmitt Quince & Apple Chutney, Spiked with Duck Demi
Pegasus Farm Foraged Garden Delights
2013 Witching Stick “Gianoli Vineyard,” Pinot Noir, Anderson Valley

“Corned Beef & Cabbage”

Brined & Slow Cooked Beef~Mendocino Ferments Caraway Kraut
Li’l Potatoes~Li’l Carrots~Brussels Leaves
Pickled Beef Jus
2015 Navarro Grenache, Mendocino 

Candy Cap & Pumpkin

Candy Cap & Strong Roots Farm Sugar Pie Pumpkin
Panna Cotta~Carson & Bees Dark Amber Honey
Gowan’s Cider Spiked Caramel~Ginger Snap Tuille
Gowan’s Gravenstein Sparkling Cider