MADERA

Toasted bread topped with mashed fava beans, sheep's milk cheese, and shallots.

A savory tart featuring sweet Sungold tomatoes and creamy Penny Royal Farmstead goat cheese.

Fresh Marin Gem oysters served with a garnish of tomato, Tabasco, celery, and olive.

Fresh yellowtail served raw with avocado, mezcal, and a touch of spicy habanero.

Fresh Santa Barbara sea urchin served on a crispy pork rind, garnished with lime and aromatic kinome leaves.

Sweet Weiser Farms melon served with thin slices of salty prosciutto and crispy, deep-fried dough.

A crispy, tempura-battered squash blossom filled with creamy ricotta cheese, seasoned with fennel pollen, and served with fresh heirloom tomatoes and basil.

Crispy buttermilk-fried quail served with Rosewood Private Ranch reserve caviar and lemon thyme.

A chilled, blended soup made from fresh Early Girl tomatoes, served as a refreshing starter.

A refreshing starter featuring sliced cucumber topped with feta cheese, sweet cherry tomatoes, red Tropea onions, and aromatic opal basil.

Fresh tuna served with a creamy tuna-based sauce, basil herb oil, and thin, crispy flatbread.

Thinly sliced raw King salmon served with Sacramento Delta asparagus, citrusy calamansi, and a touch of horseradish.

A fresh butter lettuce salad served with sliced avocado, watermelon radish, and a citrus vinaigrette.

This dish features creamy Di Stefano burrata cheese served with fresh Frog Hollow Farm peaches, Brentwood corn, and arugula.

Roasted beets served with fresh goat cheese, mustard greens, carrots, and crunchy pistachios.

A refreshing salad featuring Dungeness crab, avocado, fresh dill, crisp little gem lettuce, and a soft-boiled quail egg.

This starter features slices of whole wheat sourdough bread from Manresa Bread served with tarragon-infused butter from Strauss Family Creamery.

Steamed turbot served with a Sauternes vinegar and truffle sauce, garnished with chive blossoms.

Orecchiette pasta served with a savory lamb ragu and topped with Parmigiano Reggiano cheese.

A creamy Italian rice dish featuring fresh Sacramento Delta asparagus, earthy morel mushrooms, and a crunchy breadcrumb topping.

Pan-seared halibut served with brown-shelled clams, chanterelle mushrooms, spaghetti tomatoes, and fresh basil.

Pan-seared black cod served with a fresh salad of English peas, carrots, morels, and turnips, finished with a hint of mint.

This dish features grilled chicken served with a seasonal salad of eggplant, sugar snap peas, Tuscan kale, and ramps.

Roasted lamb served with Romanesco, fennel, cranberry beans, and fresh mint.

A dry-aged rib eye steak served with crispy Vidalia onions, fresh watercress, and a white béarnaise sauce.

A tender beef filet served with a savory peppercorn sauce and a side of crispy French fries.

A roasted grass-fed New York strip steak served with a savory truffle sauce, horseradish, and a traditional Yorkshire pudding.

These tender Tokyo turnips from Ribo Farm are roasted until golden and lightly caramelized.

Fresh Bloomsdale spinach from Fifth Crow Farm, lightly sautéed.

Tender Romano beans from Dewey Farm slow-cooked until soft.

These potatoes from Zuckerman Farm are roasted until tender.