Dry Creek Kitchen Californian Map/Directions http://www.drycreekkitchen.com Lunch Dry Creek Kitchen
Farm's
and
10.00
"O" cabernet vinaigrete, tiny croutons
14.00
Dry
peaches,
blue cheese vinaigrette, candied walnuts
Pea
15.00
summer truffle crème fraiche, shaved summer truffles
Farm's
16.00
crab, herb salad, lobster oil
17.00
wok fried jasmine rice, sweet chili glaze, young coriander
Bay
14.00
on the 1/2 shell with
mignonete, sambal cocktail, lemon
Ahi
18.00
rice noodle salad, pea shoots, toasted sesame salt,
pepper
17.00
smoked eggplant fondue, shaved celery, caper remoulade
Pan
19.00
Dry
tarte tatin, red wine-star anise jus
30.00
artichokes, cipolini onions, tomato confit, boquerones, taggiasca olives, basil oil
Cod 27.00
cockles, mussels,
shrimp, wild boar sausage, wheat beer-tomato-broth
31.00
poached with shrimp tortellini, young asparagus and five herb butter
Pan
25.00
pea risotto, organic pea shoots, oregano jus
26.00
roasted corn and Dry
rosemary cornbread
29.00
turnip, fondant potato, braised
Farm's greens, cider jus
Duo of
32.00
"Boulangere" blue lake beans, red wine jus
Cut
26.00
locally foraged mushrooms,
Farm's squash, shaved summer truffles
Pea
Valley , J,
2000
Valley ,
2005
Oil
County ,
2004
and Dry
Dry
Valley ,
2004
-
Jus
Dry
Valley ,
2004
Dry
$69 per person, $109 with paired wines
note that the tasting menu is for the entire table
Menu Items and Prices are Subject to Change at Any Time
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