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Black Garlic Gnocchi |
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Grilled Cheese with Tomato Soup |
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New York Steak with deconstructed "potato salad" |
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Small and Large Taste
Taste serves dinner Thursday - Monday. Thursday, Friday and Monday the restaurant and wine bar open at 5pm. Saturday and Sunday the restaurant and wine bar open at 4:30pm. Listed below is the current dinner menu - the menu changes on a seasonal basis and occasionally we have some rare and exotic ingredients for specials. The online menu is updated regularly. Reservations are recommended for the dining room. The wine bar area has many seats and tables where we serve the full menu without the need for reservations. Please keep in mind that the maximum party size is 10 people. For large groups please contact Annette to reserve your private party. The entire Taste staff looks forward to your visit.
Small and Large Taste - Dinner Menu
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braised beef, Brentwood corn, chantrelle mushroom, cherry tomato, black garlic aioli
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boysenberry balsamic vinaigrette, marcona almonds, mache
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basil oil, tomato concasse, petit brioche gilled cheese
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A selection of 4 cheeses from around the world accompanied by quince paste, Marcona almonds, and baugette crackers
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Porcini, Crimini, Shiitake mushrooms with fresh herbs and goat cheese wrapped in phyllo dough and baked golden Best Appetizer as voted by the editors of Sacramento magazine
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butter lettuce, radicchio, fried green tomato and butterball potato
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15 Seared Sonoma Foie Gras brioche french toast, strawberry five-spice coulis, sauteed rhubarb, toasted almonds
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crispy prosciutto, heirloom tomato, aged balsamic vinegar, Slo 2 20 olive oil
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Del Rio Arugula, Pickled Red Onion, goat cheese crotin
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truffle whipped yukon gold potato, porcini mushroom ragu, summer black truffle butter, Dwelley farms romano beans
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red pepper polenta, Del Rio baby squash, smoked onion balsamic sauce
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cranberry bean and corn succotash, organic butterball potato and chive cake
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prosciutto, Del Rio squash fritter, mission fig mousse, yogurt cilantro sauce
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Manchego cheese, prosciutto, frisee, haricot vert, fingerling potato
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chanterelle mushroom, Brentwood corn ragu, butterball potato, Vella dry jack cheese, zucchini noodles, Del Rio cherry tomato
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red onion beurre rouge, crispy celery root, butterball potato timbale
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farro, toasted almonds, grilled apricot and blackberry salad
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Del rio mission fig, bleu d' basque, white plum chutney, marcona almond, mint israeli couscous
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