Greetings friends! Thank you for making April such a success and a whole lot of fun. We really enjoyed opening up for early Sunday Suppers, and you all responded overwhelmingly, so we’ve decided to continue with them at least through June. Since we’re all booked up on Fridays and Saturdays through May, Sunday Supper is a great way to experience our splendid May Menu on a gorgeous spring evening – and still make it home nice and early. We also have a few seats available on Thursdays as well, so don’t miss out on all of May’s treats – call us today!

Please note that our May Menu will start May 8th and not May 1st, which means that if you didn’t get a chance to join us in April for this very popular menu that includes Scallop and Crab Bouillabaisse, Duck Breast with Braised Rabbit, and the now-famous Lobster Meatballs, you can still grab a few spots on Thursday, May 1st to treat yourself to all those culinary delights.

This second course is fun, unique, and delicious. All naturally raised roasted squabs we are sourcing from two different California producers, one in Sonoma and one in Stockton, are succulent and robust when we confit them down and serve them as a whimsical take on tacos with thin house made sourdough ‘taco shells.’ We also have farmers market first-of-the-season tomatoes roasted as well, and lovely braised ramps, or wild leeks, for a delightfully rustic onion-y flavor. Our aged sherry Gastrique brings high tones to the dish, while amazingly rich and creamy camembert cheese from the inimitable Cowgirl Creamery in Point Reyes sends the whole creation to the next level.

This dish is lovely and refreshing - perfect for this point in the evening. The freshest and absolute best Alaskan Halibut is the centerpiece here. Simply grilled for optimal natural flavor, we compliment its perfection with a crisp, clean salad of Canadian Bay Shrimp and delicate Japanese cucumber. The sauce for this course features a new flavor that we’re really excited to share with you – white soy sauce from Kyoto. We got this specialty product in recently and were looking for just the right way to showcase it. A bit salty at the front, but then so very balanced, deep, and complex throughout, white soy sauce is totally unique and so tasty. We are making a ‘caviar,” out of the white soy by forming it into little pearl-like droplets that have the appearance of caviar. When they burst open on the plate, they impart the flavor into the wasabi butter sauce for a delightfully original taste experience.

One of our favorite products for years now, the James Ranch lamb continues to make converts out of self-proclaimed lamb haters. It’s wonderfully delicious, impossibly tender, and not at all gamey while still packing a ton of flavor. This is all naturally raised local lamb out of Nevada City that we will grill and serve with delicate English peas and tender spring potatoes as well as surprisingly fabulous Toyo turnips. Now I know turnips rarely turn heads, but these are really, really good turnips. The sauce this month is a bit different from our traditional meat course sauces. This is a bit lighter bodied, but rich and smoky in flavor – a broth of pork and Pinot Noir goodness that adds a robust earthiness to the dish. To top it all off, we have a bit of smoked sea salt used as a finishing touch – a last bit of seasoning that is more like a flavor component all its own rather than simply salt. It’s quite delightful.

Carrot cake has always been one of Nancy’s specialties, and something I never much cared for until I tasted her recipe. This adaptation really sings with the winning inclusion of baby carrots, now in all their glory at the farmers markets. This moist and decadent creation is accompanied by a sinful cream cheese-lemon swirl ice cream prepared in house, and candied walnuts as well as spun sugar ‘cotton candy.’ Your sweet tooth will thank you!

Of course, as it is still just April 24th, with two weeks to go till we debut this special May Menu, certain preparations may change for the better as Noah, Randall, and the team refine and perfect these dishes. Keep your eye out!