Homemade Turkey Sausage

It is easy:
1 lb ground turkey (not breast--just ground).
2 tablespoons fennel, toasted, slightly crushed.
1 tsp smoked paprika
1 tsp salt
1/2 tsp cayenne
1 tsp dried oregano, crushed
1 tsp sugar

Mix ingredients together and let sit for one hour for the seasoning to soak into the turkey. Shape into patties (or into link-shaped dudes if you have hot dog buns.)
Heat a nonstick pan over medium high. Melt 2 Tablespoons of butter. Add 1 tbsp of olive oil. Fry for 3-4 minutes on each side.

Serve with sauteed anaheim peppers (2), red bell (1) and onion (1).

Done and done.

I could make this for dinner, right?

The Dining Room

The dining room features an eleven course menu that changes each day to reflect the best ingredients available. The menu presents pure flavors combined in surprising ways. The room, featuring the photography of renowned artist Catherine Wagner, juxtaposes earth tones with natural textures and diffused light to create an intimate and engaging environment.

The private dining room provides an opportunity to enjoy the same menu with a small group of 6-8 guests, perfect for meetings or special celebrations.

---

Reservations Required

Tuesday-Saturday 6:00 PM to 10:00 PM

Dinner Menu

• CHILDHOOD MEMORY OF HARVEST
  vegetabale leathers, apple, nuts, pear cider
• 
  

• MARIN MIYAGI OYSTERS
  wheatgrass, lemon ice
• 
  

• INVERTED CHERRY TOMATO TART
  black olive, basil
• 
  

• YOUNG TURNIP-BROWN BUTTER SOUP
  pickled watermelon radish, purslane
• 
  

• MONTEREY BAY ABALONE GRILLED ON THE PLANCHA
  nettle-dandelion salsa verde, spicy breadcrumbs, wild fennel flowers
• 
  

• WILD BLACK COD SMOKED OVER BEET CHARCOAL
  creamed leeks, beet-red flame grape sauce, dill, horseradish
• 
  

• PAN-GRILLED MATSUTAKE
  potato-pine needle puree
• 
  

• PRATHER RANCH BEEF
  black garlic, carrot, sudachi, spinach, cilantro
• 
  

• ACAPELLA (SOYOUNG SCANLAN)
  arugula
• 
  

• CHEESECAKE
  goat cheese, graham cracker, niabell grape
• 
  

• CINNAMON SMOKED APPLES
  iced buttermilk, hazelnut, sorrel
• 
  

• Entire Menu
• $135

• Wine Pairings
• $95

18% service charge (shared by the entire staff)

Wine By the Glass

Sparkling

• MV CHATEAU DE L’AULEE Brut Elegant, Loire Valley, France
• $12

• 2006 SCHRAMSBERG Brut Blanc de Noirs, California
• $16

• MV LOUIS ROEDERER ‘Brut Premier’ Champagne, France
• $22

• MV SOLTER Brut Spatburgunder Rose, Germany
• $15

Rose

• 2008 LES DOMANIERS Grenache Blend, Provence, France
• $11

White

• 2008 STEININGER Gruner Veltliner, Kamptal, Austria
• $9

• 2005 DOMAINE DES BAUMARD Savennieres Loire Valley, France
• $17

• 2007 SCHLOSS SCHONBORN Riesling ‘Nussbrunnen’ Kabinett Rheingau, Germany
• $12

• 2006 FIDDLEHEAD Sauvignon Blanc ‘Happy Canyon’, Santa Ynez, California
• $13

• 2008 PAUL HOBBS Chardonnay “Crossbarn,” Sonoma Coast, California
• $16

• 2007 E. GUIGAL Cotes du Rhone Blanc
• $11

Red

• 2007 MORGAN Pinot Noir ‘Garys’ Vineyard’ Santa Lucia Highlands, California
• $18

• 2007 PARUSSO Dolcetto D’Alba, Piemonte, Italy
• $12

• 2007 CAN BLAU Garnacha & Mazuelo Montsant, Spain
• $14

• 2005 JABOULET Syrah ‘Les Jalets’ Crozes Hermitage, France
• $16

• 2005 LASSETER Cabernet Sauvignon & Merlot Blend, Sonoma County, California
• $18

Click here to download full wine list.

Pantry raid page

Artichoke heart, sundried tomato, frozen veggies, canned soup, canned tuna, chicken broth, parmesan cheese. Tuna cassetetrolezzini.

Melted chocolate chips, peanut butter and honey mix, layered in muffin cups in freezer. Peanut butter cup delights!

Trader Joes: Autumn harvest mix, quinoa, italian couscous, baby garbonzos in chicken broth.

Pork chops: Salt brined with windowsill thyme. Sear and roast in oven.

Guest chef in the kitchen: Chicken parmesan on cappelini marinara.

Artichokes with butter appetizer with french bread and gouda.

French bread french toast with heated syrup and butter browned apples.

Fall football salsa and guacomole.

Refried bean, rotel and cheese nachos.