A Sprig of Thyme

amuse bouche

2020 sparkling brut rosé of pinot noir, piazza del dotto, del dotto vineyards

endive wedge salad with crispy shallot, applewood smoked bacon, gorgonzola cheese

2019 proprietary cuvée, sauvignon blanc, nicholson jones, napa valley

lobster ravioli with sherry cream

2021 - thompson 31fifty, chardonnay lolita ranch, single vineyard, russian river valley

prime new york strip, blackberry demi-glace

2020 peake ranch, santa rita hills, pinot noir, santa barbara county

new zealand lamb lollipop, pomegranate balsamic reduction

2018 - nicholson jones, proprietary cuvée, cabernet sauvignon, petit verdot, cabernet franc, syrah - single vineyard, napa valley

molten chocolate souffle

2018 zinfandel port, templeton gap, dante dusi vineyard, paso robles

potage du four

togarashi tuna

ahi tuna dusted with japanese togarashi pepper, pan seared in sesame oil, on wakame seaweed salad.

sprig seasonal salad

weekly creation inspired by the chef, combining unique flavors and locally sourced ingredients

traditional caesar salad

hearts of romaine lettuce, with our homemade croutons and caesar dressing

escargot gratiné

large helix snails broiled with garlic, shallots, white wine, butter, and herbs. served with a crispy baguette slice.

chef's choice

seasonal cut of certified angus beef and guest choice of sides

noisette d'agneau

roasted rack of lamb, marinated in fresh herbs finished with basil pesto and port wine demi-glace.

canard pyrenees

slow roasted, crispy, maple leaf half duckling finished with a wild field berry and burgundy wine gastrique.

vitello piccata

veal cutlet dusted in flour and pan seared and topped with citrus piccata sauce

chocolate mousse bombe

with strawberries and chocolate ganache

chef's daily creation

scallops & shrimp taulere

pan seared colossal scallops and jumbo shrimp on creamy parmesan risotto, finished with a chardonnay wine and locally harvested herb sauce.

merou au veloute d' epinards

pan seared filet of gulf grouper finished with a fresh fennel, and creamy spinach veloute with a splash of sambuca.

corsican branzino

sauteed twin filets of mediterranean sea bass, finished with a basil, arugula pesto and a splash of cream.

sprig of thyme saumon

pan seared salmon finished with lemon beurre blanc, thyme & rosemary honey glaze.