Madera menu

A loaf of whole wheat sourdough bread served with house-made tarragon butter from Strauss Family Creamery.

A selection of fresh, seasonal farm vegetables served with a creamy herb-based dipping sauce.

A creamy artichoke-based dip seasoned with tangy sumac, fresh oxalis, and bright lemon, served for sharing.

Grilled bread topped with creamy Jacopi Farm cannellini beans, fresh clams, Meyer lemon, and garden herbs.

Fresh oysters served chilled and topped with a blend of tomato, Tabasco, celery, and olive.

Fresh tuna served with a creamy tuna-based sauce, herb-infused salsa verde, and thin, crispy flatbread.

Thinly sliced raw yellowtail served chilled with gooseberries, passion fruit, and sweet Jimmy Nardello peppers.

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

This dish features premium caviar served with crispy potato pancakes, cool crème fraîche, and fresh chives.

A creamy soup made from sunchokes and leeks, topped with a tarragon and spinach pesto and toasted hazelnuts.

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

A creamy Italian burrata cheese served with fresh English peas, green garlic, and premium extra virgin olive oil.

This starter features roasted beets and carrots served with tangy goat cheese, fresh mustard greens, and crunchy pistachios.

A crisp salad of endive and watercress topped with Point Reyes blue cheese, sliced apples, and Hartley walnuts.

This starter features Dungeness crab served with avocado, fresh dill, crisp little gem lettuce, and a soft-boiled quail egg.

Thin ribbons of pasta tossed in a rich butter sauce and finished with shaved Périgord truffles.

Curly pasta tossed in a savory lamb ragu and topped with aged Parmigiano Reggiano cheese.

A creamy saffron-infused rice dish served with black trumpet mushrooms, caramelized onions, and fresh parsley.

Pan-seared halibut served with wild mushrooms, creamy butter beans from Jacopi Farms, and sautéed greens.

Pan-seared Mount Lassen trout served with white asparagus, English peas, and a bright Meyer lemon finish.

Roasted chicken served with Calypso beans, Tuscan kale, and a rosemary-infused pan sauce seasoned with Boonville Espelette pepper.

Tender lamb served with fresh asparagus, fava greens, and a hint of mint.

This dry-aged rib eye steak is served with crispy Vidalia onions, fresh watercress, and a classic Valois Béarnaise sauce.

A tender Brandt Ranch beef filet served with a savory peppercorn sauce and a side of fries.

A slow-roasted prime rib served with a savory Yorkshire pudding, truffle-infused gravy, and horseradish.

Fresh Bloomsdale spinach leaves lightly pan-seared until tender.

Oven-roasted potatoes sourced from Zuckerman Farm, seasoned and cooked until tender.

Fresh broccoli florets lightly charred on the grill and seasoned with olive oil and garlic.

Crispy golden fries tossed in aromatic truffle oil and finished with a sprinkle of sea salt.