Cocktails & Hors D'ouevres
Parker House Rolls & Cultured Butter
Farmer's Market Crudité
Fermented Green Goddess
Sea Urchin “Avocado Toast”
Half Moon Bay Wasabi
Caledonian Blue Prawn Cocktail
Classic Cocktail, Preserved Lemon Aioli
Duck Liver Parfait
Burnt Honey, Lavosh
Oysters- Half Dozen or Dozen
Apple Cider & Shallot Mignonette
Oysters Rockefeller
Half Dozen or Dozen
Clams Casino
Appetizers
Sky Room Caesar
grated egg, romaine, anchovy breadcrumbs
“Garden of” Butter Lettuce & Castelfranco
Fuyu Persimmon, Herb Vinaigrette
Grilled & Glazed Heirloom Carrots
Carrot ginger puree, carrot top pesto, pine nut crumble
Salt Roasted Beetroot
macadamia tofu, confit kumquat, sorrel
Kingfish Crudo
Hearts of palm, pickled nashi pear, saffron vinaigrette
Dungeness Crab Cake
Smoked trout roe & caviar butter
Grass Fed Steak Tartare
Egg jam, pickled mustard, potato crisps
Sky Room Specialties
Crispy Maitake Mushrooms
Glazed root vegetables, chanterelle bordelaise
Pacific Black Cod
braised endive, oloroso hollandaise
Butter Poached Maine Lobster
Parisienne gnocchi, Sauce Americaine, fennel
Dry Aged Duck “A l’orange”
duck confit dirty rice, winter citrus jus
Campo Grande Iberian Pork Presa
Rancho Gordo ragout, fermented cabbage, dandelion
Flannery Beef Hangar Steak
Duck fat potatoes, sautéed kale, anchovy butter
Whole Roasted John Dory MP
Yuzu Kosho beurre blanc, herb salad
Whole Roasted Organic Chicken
Confit leeks, tarragon cream, jus gras
Mustard Crusted Lamb Rack
Tomato mint jelly & lavender jus
California Wagyu Beef Wellington
Mushroom duxelle, prosciutto, bordelaise
Sides
Double creamed bloomsdale spinach
Roast Delicata Squash
chestnuts, pomegranate
Grilled Broccoli
black garlic butter, parmesan tuile
Pommes “Sky Room”
