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Starters
Grilled polenta with roasted wild mushrooms,  madeira, regiano and arugula
Maza platter of hummus, baba ganouj, and tabouleh garnished with feta and kalamatta olives
Griddled dungeoness crab cakes with sweet corn  puree and smoked chipotle cream
Acorn squash and sage gnocchi tossed in brown butter and chives
Steamed green lip mussels with saffron potatoes and herb broth
Crisp confit duck leg drizzled with balsamic fig marmalade and frisse

Soups
Sassy roasted tomato bisque with ciabatta crostini and dungeoness crab
Butternut squash and coconut lemongrass
Wild mushroom cream with basil walnut pesto
Seafood consomme with tempura shrimp and wonton

Salads
Young tender spinach with herbed goat cheese tartlet, candied pecans, and honey leek dressing
Baby romaine caesar,  asaigo crisp,  crostini and creamy parmesan dressing
Frisse and roasted beet salad with shaved Sonoma dry jack and pine nuts ,  lemon thyme extra virgin olive oil
Heirloom tomato and fresh mozzarella napoleon , reduced 10 year balsamic and herb oil  [seasonal]
Black and bleu caesar – blackened petit filet mignon garnished with artichoke hearts, tomato, kalamatta olives, shaved red onion, crumbled ripened blue cheese and creamy parmesean dressing
Tossed microgreens with grape tomatoes, pinenuts, carrots, sugar snap peas and honey leek dressing
Spring mix with grapefruit,  mandarin oranges,  shaved fennel,  roasted beets and sesame dressing
Grilled heads of romaine, cotija cheese, roasted yellow corn  and charred tomatoes with roasted shallot  apple cider mustard dressing

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Slow braised short ribs finished in our wild mushroom ragout and mashed yukon gold potatoes
Rosemary and fennel crusted Niman Ranch pork chop with grilled fingerlings and port poached pear sauce and ancho chile essence
Fire grilled Sonoma county lamb rack with pan gravy and roasted garlic sweet mashed potatoes
Duck two ways~~  crispy duck leg confit and peet`s chai crusted breast with apple pecan chutney and sweet potato gratin
Wild Alaskan salmon and halibut napoleon with vanilla beurre blanc, balsamic reduction,  fried leeks and herb risotto
Grilled ahi piccata with light lemon caper beurre blanc and gremolata
Pan roasted striped bass with citrus jicama salad muscat vinegar and nori cous cous
Roasted organic artichoke risotto with lemon , italian parsley and asiago
Creekstone natural filet mignon,  grilled and topped with truffle  and zinfandel port glace
Pad thai with sugar snap peas, broccoli, peppers in a spicy thai peanut sauce over soba  noodles with marinated tofu
Traditional bay area ciopino with the freshest seafood available

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Pasta with red sauce or butter and parmesan cheese
Grilled chicken breast with mashed potatoes and veggies
Cheese chicken chicken quesadilla with sour cream
Mini slider burgers with cheddar cheese and roasted potato fries

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Bano`s award winning tiramisu with all the caffeine and twice the booze [can be made with decaf]
White chocolate crème brulee with brandy sauce and sundried cherries
Apple tarte tartin
Artisan cheese plate featuring bay area family cheese producers
Chocolate decadence cake with raspberry coulis
Fresh fruit  cobblers and crisps, served warm with flavored ice creams
Chocolate brownie mountain  smothered with ice cream, white chocolate sauce and candied pecans
Lemon  zest shortcake with strawberries, whipped cream and mint syrup
Port poached fig and pear gratin with marscapone cream and turbonado sugar
2009  gold medal white chocolate bread pudding with vanilla bean crème anglaise