Plumed Horse Menu (Update 2025)
Welcome to Plumed Horse, a Michelin-starred gem nestled in Saratoga, CA. This restaurant masterfully blends French and New American cuisines, offering a dining experience that is both elegant and memorable.
The menu showcases a selection of exquisite dishes that are thoughtfully prepared. Highlights include the West Coast Oysters with a zesty yuzu mignonette and the sumptuous Black Pepper & Parmesan Soufflé, perfectly paired with uni and Dungeness crab fondue. For mains, the 21-day dry-aged Piedmontese Ribeye stands out, delivering a tender and juicy indulgence, while the Slow Cooked Local King Salmon offers a delightful burst of flavor with its lobster consomme.
Each dish is not just a meal; it’s a celebration of culinary creativity. The ambiance feels upscale yet inviting, making it ideal for special occasions. Plumed Horse is truly a feast for the senses that leaves diners longing for a return.
Caviar
Select California Estate Osetra Caviar Tsar Nicoulai, San Francisco
Vivace Malossal "Correct Caviar"
"Golden Osetra" Caviar, Russia
West Coast Oysters on the 1/2 shell, yuzu mignonette, smoked cocktail sauce
Big Eye Tuna Tartare, jalapeno coulis, Asian pear, Britton red shiso
Roasted Padron Peppers, compressed melon, house made ricotta, finger lime
Davenport Abalone, "slow"egg, crispy chicken skin, tamari chili glaze
Black Pepper & Parmesan Souffl, uni & Dungeness crab fondue
Shrimp Bisque, Serrano ham, saffron sofrito, tapioca crisps
Appetizers
Dinner
Hawaiian Big Eye Tuna
roast artichoke, pistachio vinaigrette
Slow Cooked Local King Salmon
lobster ravioli, horseradish, daikon, lobster consomme
"Pressed" Petaluma Chicken
panisse, Mediterranean olive, preserved lemon vinaigrette
Devil's Gulch Berkshire Pork
grilled chop, roast leg, smoked belly, boudin blanc
South Texas Antelope
garlic saucisson, Conrado Farms beans, Padron peppers
21 day dry-aged Piedmontese Ribeye
roasted garlic & potato fondant, creamy spinach, Bordelaise
"Juan Valdez"
espresso mousse, milk ice cream, chocolate "grounds", devils food cake chicory pavlova
How do you like them Apples
warm beignets, cinnamon ice cream, compressed, roasted & caramel apple
Violet Beauregarde
blueberry cremeaux, toasted Italian meringue, lemon ginger cake, blueberry gel
Asian Pear Souffle
elderflower anglaise, toasted almond, please allow 15 minutes
Desserts
Tasting
Cauliflower Panna Cottta
kampachi, Brussels sprouts, bonito 2002 Joseph Perrier "Cuvee Royale" Brut, Champagne, France
Australian King Prawn
sushi "rice pudding", passion fruit foam, shellfish brown butter 2012 Plumed Blanc, Arroyo Seco
Black Pepper & Parmesan Souffle (supplement 15-)
uni & Dungeness crab fondue 2012 Paul Hobbs Chardonnay, Russian River Valley
Mediterranean Seabass
Kurobuta pork belly, Kabocha squash gnocchi, spicy greens 2012 Testarossa "Doctor's Vineyard" Pinot Noir, Santa Lucia
Mushroom Risotto
shaved black Burgundy truffles 2010 Chateau Reysson, Haut-Medoc, Bordeaux
Filet of Beef
mushroom, beet soubise 2010 Luigi Pira, Barolo, Serralunga, Italy
Key Lime Semifreddo
toasted meringue, fingerlime "pop rocks", graham streusel 2010 Chateau Grand-Juaga, "Cuvee Prestige", Sauternes
Manjari Chocolate Ganache
rye soil, butterscotch mousse, gateau 10yr Blandy's "Sercial", Madeira