The "Weekly Beast" at One Market Restaurant

The “Weekly Beast” menu is available both à la carte and as a five-course prix fixe for $45.00 per person. Each week our Sommelier offers a different wine pairing selected specifically to compliment the menu. Wine pairing price varies, depending on the selections included.

The “Weekly Beast” menus showcase many of Chef Dommen’s relationships with local farmers and ranchers, such Salmon Creek Ranch which will provide goat for “Weekly Beast,” along with lamb from Wyarte Farms, pigs from Beeler Farms and beef from Five Dot Ranch.

“Over the last several years, our guests’ appetites have grown more progressive, with a desire to explore new dishes,” says Dommen. “This is an opportunity for One Market to showcase the local meat purveyors we’ve been working with in a new way and for me to revisit dishes from my past such as Beef Heart, which I prepared with Jean-Louis Palladin.”

4 course tasting menu $45.00
Wine pairing varies week to week, depending on our Sommelier's selections.
Quantities are limited. Early reservations recommended.

This Weekend's Menu

Note: Chef Dommen is unable to provide a final menu for the upcoming weekend’s Beast until Thursday or Friday, as he develops each Beast menu around the best and freshest ingredients available from our local Farmer’s Market and other purveyors.

February 3rd and 4th:  THE DUCK, Sonoma County Poultry

Downloadable Menu PDF

First Course
DUCK LIVER MOUSSE
pickled apples, duck ham, wild arugula
Wine Pairing: Sinskey Vin Gris Rose of Pinot Noir, Carneros 2010 6.75 / 12.50

Second Course
DUCK “CASSOULET”
tarbais beans, hunter style sausage, confit
Wine Pairing: Tyler, Clos Pepe Vineyard Pinot Noir, Santa Rita Hills 2009 14.25 / 27.50

Main Course
ROASTED DUCK BREAST
pumpkin, endive, huckleberry
Wine Pairing: Ridge Lytton Springs Zinfandel Blend, Sonoma County 2009 9.25 / 17.75

DUCK EGG PUDDING DUO
butterscotch, bittersweet chocolate, oat-cashew cookie streusel

Four-course tasting menu $45, add $27 for wine pairing.

Some items may be available a la carte, please inquire.

Upcoming Menus

February 10th and 11th:  MILK FED LAMB, Devils Gulch Ranch
February 17th and 18th:  THE PIG, Devils Gulch Ranch
February 24th and 25th:  THE GOAT, Salmon Creek Ranch

Chef / Partner: Mark Dommen
Pastry Chef: Patti Dellamonica-Bauler
General Manager / Partner: Larry Bouchard