Menus
Commonwealth offers a 6 course tasting menus for $65 from which $10 is donated to a local charity. We also offer a la carte items priced between $6 and $16.
abalone salad, asian pear, radish, tapioca, horseradish, dashi gelée
SYRAH ROSÉ > Domaine Gris Des Bauries > ’10 Côtes du Rhône, France
foie gras, rhubarb compote, brioche french toast, grains of paradise
CHENIN BLANC/VIOGNIER > Ground Effect > ’10 Santa Ynez Valley, California
Jerusalem artichoke, onion cooked in hay, quinoa, chickweed, quail egg
GAMAY > Edmunds St. John > Bone Jolly > ’09 El Dorado, California
venison, kale, turnips, sweet potato mousse, Blis maple syrup
MERLOT/CABERNET SAUVIGNON > Violet Green > ’06 Mendocino, California
blood orange sorbet, chantilly cream
peanut butter semifreddo, chocolate ganache, frozen popcorn
TAWNY PORT > Quinta de la Rosa > Douro, Portugal
65 > 95 with wine pairing
Participation is required by the entire table.
10 from each menu is donated to Garden for the Environment.
EXECUTIVE CHEF: Jason Fox
CHEF DE CUISINE: Ian Muntzert