Caviar

• Select California Estate Osetra Caviar Tsar Nicoulai, San Francisco$95.00

• Vivace Malossal "Correct Caviar"$145.00

• "Golden Osetra" Caviar, Russia$18.00

Appetizers

• West Coast Oysters on the 1/2 shell, yuzu mignonette, smoked cocktail sauce$22.00

• Big Eye Tuna Tartare, jalapeno coulis, Asian pear, Britton red shiso$19.00

• Roasted Padron Peppers, compressed melon, house made ricotta, finger lime$18.00

• Davenport Abalone, "slow"egg, crispy chicken skin, tamari chili glaze$24.00

• Black Pepper & Parmesan Soufflé, uni & Dungeness crab fondue$23.00

• Shrimp Bisque, Serrano ham, saffron sofrito, tapioca crisps$18.00

Dinner

• Hawaiian Big Eye Tuna$38.00
  roast artichoke, pistachio vinaigrette

• Slow Cooked Local King Salmon$38.00
  lobster ravioli, horseradish, daikon, lobster consomme

• "Pressed" Petaluma Chicken$36.00
  panisse, Mediterranean olive, preserved lemon vinaigrette

• Devil's Gulch Berkshire Pork$38.00
  grilled chop, roast leg, smoked belly, boudin blanc

• South Texas Antelope$46.00
  garlic saucisson, Conrado Farms beans, Padron peppers

• 21 day dry-aged Piedmontese Ribeye$25.00
  roasted garlic & potato fondant, creamy spinach, Bordelaise

Desserts

• To compliment the dessert menu the Plumed Horse serves single origin coffees
• "Juan Valdez"$12.00
  espresso mousse, milk ice cream, chocolate "grounds", devils food cake chicory pavlova

• How do you like them Apples$12.00
  warm beignets, cinnamon ice cream, compressed, roasted & caramel apple

• Violet Beauregarde$12.00
  blueberry cremeaux, toasted Italian meringue, lemon ginger cake, blueberry gel

• Asian Pear Souffle$12.00
  elderflower anglaise, toasted almond, please allow 15 minutes

Tasting

• Chef's Tasting Menu
• Cauliflower Panna Cottta
  kampachi, Brussels sprouts, bonito 2002 Joseph Perrier "Cuvee Royale" Brut, Champagne, France

• Australian King Prawn
  sushi "rice pudding", passion fruit foam, shellfish brown butter 2012 Plumed Blanc, Arroyo Seco

• Black Pepper & Parmesan Souffle (supplement 15-)
  uni & Dungeness crab fondue 2012 Paul Hobbs Chardonnay, Russian River Valley

• Mediterranean Seabass
  Kurobuta pork belly, Kabocha squash gnocchi, spicy greens 2012 Testarossa "Doctor's Vineyard" Pinot Noir, Santa Lucia

• Mushroom Risotto
  shaved black Burgundy truffles 2010 Chateau Reysson, Haut-Medoc, Bordeaux

• Filet of Beef
  mushroom, beet soubise 2010 Luigi Pira, Barolo, Serralunga, Italy

• Key Lime Semifreddo
  toasted meringue, fingerlime "pop rocks", graham streusel 2010 Chateau Grand-Juaga, "Cuvee Prestige", Sauternes

• Manjari Chocolate Ganache
  rye soil, butterscotch mousse, gateau 10yr Blandy's "Sercial", Madeira