Menus
Violetto offers an elevated dining experience, available Wednesday through Sunday, where each season is expressed through a flexible prix-fixe menu. Guests can choose between a four-course tasting menu ($125) or a eight-course tasting menu ($175), featuring a dishes that highlight the finest ingredients sourced from the bounty that California has to offer.
For a more casual yet refined atmosphere, Salvia presents an à la carte menu of shareable plates, perfect for pairing with handcrafted cocktails or a curated selection of wines.
Four Course Tasting Menu
Evening Enhancements
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Focaccia Della Violetto
Sea salt, extra virgin olive oil Nero
$12
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Pacific Oysters
Four oysters, served with seasonal accompaniments
$22
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Caviar Gnudi
Bellwether farms ricotta, parmesan, horseradish cream, baerii caviar
$45
Please choose one selection for each course
First Course
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Tenbrink Farm Asparagus
Asparagus patch next to the hoop house, white and red strawberries, tuna, pumpernickel crumble
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Badger Flame Beets
Row 7 golden beet tartare, textures and flavors of beet, Baerii caviar, pine nuts, lentils, bottarga
Second Course
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Spring Vintage Carnaroli Risotto
Seize the maize, Zuckerman's farm corn, saffron, tonburi, corn nuts
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Housemade Scarpinocc Pasta
There’s a fish in my shoe, Laura Chenel goat cheese, smoked trout, tarragon oil
Third Course
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Liberty Farms Duck
Hiking the Conn Peak trail, duck two ways, fennel, kumquat mustard, sauce Robert
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C&C Sea Forager
Island hopping, line caught halibut, Bay Area grits, cider jus, prosciutto, smoked mussels
Fourth Course
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Formaggio Al Tartufo
A foggy morning on Tenbrink Farm, Cypress Grove cheeses, Tenbrink Farm walnuts, charcoal lavash, shinko pear, Marshall honey
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Ciliegia Cola
A soda in the cherry orchard, cherry blossom panna cotta, lemon verbena, sourdough crumble
Eight Course Tasting Menu
First Course
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Tenbrink Farm Asparagus
Asparagus patch next to the hoop house, white and red strawberries, tuna, pumpernickel crumble
Second Course
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Sweet Pea and Morel Tortellini
The morel of the story, pea tortellini en brodo of lavender, mint, and morels
Third Course
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Housemade Scarpinocc Pasta
There’s a fish in my shoe, Laura Chenel goat cheese, smoked trout, tarragon oil
Fourth Course
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Spring Vintage Carnaroli Risotto
Seize the maize, Zuckerman's Farm corn, saffron, tonburi, corn nuts
Fifth Course
Choice of-
Liberty Farms Duck
Hiking the Conn Peak trail, duck two ways, fennel, kumquat mustard, sauce Robert
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C&C Sea Forager
Island hopping, line caught halibut, Bay Area grits, cider jus, prosciutto, smoked mussels
Sixth Course
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Intermezzo
The tale of two families, rhubarb and pizzelle
Seventh Course
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Formaggio Al Tartufo
A foggy morning on Tenbrink Farm, Cypress Grove cheeses, Tenbrink Farm walnuts, charcoal lavash, shinko pear, Marshall honey
Eighth Course
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Ciliegia Cola
A soda in the cherry orchard, cherry blossom panna cotta, lemon verbena, sourdough crumble