Don Silvers

On Thursday, June 7th Chef/Owner Josh Silvers and Chef De Cuisine Ben Davies perform a 6-course SWAN SONG Ode To Sonoma Foie Gras

Seating will be limited for this singular event. Please call 707 568-4002 to make your reservations. Cost is $125 per person. Not inclusive of beverages, sales tax or gratuity

AMUSE

Bon Bon, Chip with Powder, Creme Brulee

FIRST COURSE

Mediterranean Flavors Frozen Shave Foie

SECOND COURSE

Duck Soup Foie & Duck Ravioli tureen with Petite Salad

THIRD COURSE

Seared Foie with Brioche

Peach Gastrique & Pickled Peach Salad

FOURTH COURSE

Squab & Foie Liquid-Filled Arancini

Peas & Carrots, Madeira Jus

FIFTH COURSE

Braised Short Rib, Wild Mushroom & Foie Ragout

Potato-Foie Foam, Asparagus

DESSERT

Life Without Foie...

Salted Caramel/Sauterne Gelee/Macaron with Berries

Petite Syrah

Dinner everyday beginning at 5:00pm

205 5th St. Santa Rosa, CA

707 568-4002

Dinner

Smaller Plates

Syrah's Citrus Marinated Mixed Olives

Soup of Today

Chilled White Corn Soup Chives & Candied Bacon

Syrah Simple Mixed Green Salad Mixed Greens, Cucumber, Toasted Cashews, Champagne Vinaigrette

Roasted Beets Smashed Avocado, Pistachios, Goat Cheese, Pressed Beet~ Sherry Vinaigrette

Yukon Gold Potato Dumplings White Corn, Pancetta, Shiitake Mushrooms, Parmesan Broth

A Study in Summer Squash Ricotta Stuffed Blossom, Ratatouille Stuffed Sunburst, Zucchini with Pumkinseeds

Fennel Dusted Crispy Sweetbreads Green Beans, Farro, Pickled Cherries, Fennel Pollen

Josh's Crab Cakes (2 ea.) Sugar Snap Pea and Radish Slaw, Malt Vinegar Aioli

Sonoma Foie Gras "Peaches and Cream"

Seared Foie Gras, Basil Biscuit, Poached Peach, Riesling Cream

Fromage--trois

Larger Plates

Pan Roasted Liberty Farms Duck Breast Fregola, Pistachios, Celery, Apricot Mostarda, Golden Balsamic Gastrique

Roasted Rocky Jr. Chicken Breast Fingerling Potatoes, Romano Beans, Bacon, Sweet Onion Soubise

Grilled Filet Mignon "Mirepoix" Carrot Puree, Slow Grilled Torpedo Onions, Celery~ Pt. Reyes Blue Cheese Salad

Grilled Lamb Sirloin Eggplant~ Potato Puree, Warmed Summer Beans, Chimichurri

California White Sea Bass Red Flannel Hash, Beet Beurre Rouge, Pea Shoots, Fresh Horseradish

Grilled Pork Tenderloin Sweet White Corn Polenta Cake, Garlicky Escarole, Piquillo Pepper Coulis

Beluga Lentil Risotto Summer Vegetables, Mascarpone, Fines Herbes Salad

Something from the Sea, Lake, or Stream

Chef~ Owner - Josh Silvers ..........Chef de Cuisine - Jamil Peden

205 5th Street. Santa Rosa CA 95401 707-568-4002

Chef's Tasting Menu~ At the Chef's Whim, and For the Entire Table Only Please

Four Courses

Four Vegetarian Courses

Seven Courses

I have decided to post some fun menus from time to time that are sometimes unusual but very interesting.

This menu is from a Paris restaurant during the siege in the Franco-Prussian War (Reproduced verbatim)

December 25, 1870

99th day of the siege

Hors D'oeuvres:

Butter- Radishes - Stuffed Donkey' Head - Sardines

Soups:

Puree of Red Beans with Croutons

Elephant Consomme

Entrees:

Fried Gudgeons - Roast Camel English Style

Jugged Kangaroo

Roast Bear Chops with Poivrade Sauce

Roasts:

Haunch of Wolf, Venison Sauce

Cat flanked by Rats

Water-cress Salad

Antelope Terrine with Truffles

Mushrooms Bordelaise

Buttered Green Peas

Side Dish:

Rice cake with Jam

Dessert:

Gruyere Cheese

Wines:

First Service:

Sherry

Latour Blanche 1861

Ch. Palmer 1864

Second Service:

Mouton Rothschild 1846

Romanee Conti 1858

Bellenger frappe

Grand porto 1827

Coffe and Liqueurs

Cafe Voisin, G Braquenas, 261, rue Saint-Honore