Downstairs dinner menus for the week of October 15-October 20, 2018
Monday, October 15 $75 Verduras de verano en escabeche: marinated eggplant, peppers, and summer squash with oregano and warm goat cheese toasts Francis Mallmann’s ojo de bife con chimichurri: grass-fed beef rib-eye steak grilled Argentine-style with chimichurri and salsa criolla Warren pears, Cannard Farm figs, and quince poached in red wine with crema
Tuesday, October 16 $100 Fall chicories salad with Pennyroyal Farm goat cheese pudding-soufflé and roasted Cannard Farm figs Local fish and shellfish bourride with grilled levain Carré et selle d’agneau aux herbes: herbed rack and loin of James Ranch lamb with pommes Anna, stuffed Early Girl tomatoes, and Bob’s haricots verts Strawberry and raspberry tartlet with mulberry sauce
Wednesday, October 17 $100 Crispy Monterey Bay rockfish with Gypsy pepper and fennel salad and aïoli Wild mushrooms risotto with gremolata and Parmesan Spit-roasted Rancho Llano Seco pork loin with fried rosemary salsa, turnip gratin, and glazed carrots with amaranth Crème caramel with roasted figs and huckleberries
Thursday, October 18 $100 Roasted Mission figs and onions with early fall chicories and sherry vinaigrette Smoked black cod with saffron noodles, crème fraîche, and basil Grilled Sonoma County duck breast and red winebraised leg; with potato purée, Gypsy pepper fritters, and herb salad Huckleberry ice cream with buckwheat crêpe and Warren pears
Friday, October 19 $125 Wild mushroom and frisée salad with roasted peppers and Cesare’s prosciutto Lulu’s Provençal fish soup with wild fennel and aïoli Grilled Wolfe Ranch quail with Burgundy truffle sauce, corn fritters, haricots verts, and mâche Raspberry ice cream meringue tartlet
Saturday, October 20 $125 Local halibut carpaccio with fennel and rocket salad and fried capers Burgundy truffle pasta with Parmesan Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with pearà sauce, collard greens, and onion rings Bittersweet chocolate fondant with almond praline ice cream
RESTAURANT MENU
Downstairs dinner menus for the week of October 15-October 20, 2018
Monday, October 15 $75
Verduras de verano en escabeche: marinated eggplant, peppers,
and summer squash with oregano and warm goat cheese toasts
Francis Mallmann’s ojo de bife con chimichurri: grass-fed beef rib-eye steak
grilled Argentine-style with chimichurri and salsa criolla
Warren pears, Cannard Farm figs, and quince poached in red wine with crema
Tuesday, October 16 $100
Fall chicories salad with Pennyroyal Farm goat cheese pudding-soufflé
and roasted Cannard Farm figs
Local fish and shellfish bourride with grilled levain
Carré et selle d’agneau aux herbes: herbed rack and loin of James Ranch lamb
with pommes Anna, stuffed Early Girl tomatoes, and Bob’s haricots verts
Strawberry and raspberry tartlet with mulberry sauce
Wednesday, October 17 $100
Crispy Monterey Bay rockfish with Gypsy pepper and fennel salad and aïoli
Wild mushrooms risotto with gremolata and Parmesan
Spit-roasted Rancho Llano Seco pork loin with fried rosemary salsa, turnip gratin,
and glazed carrots with amaranth
Crème caramel with roasted figs and huckleberries
Thursday, October 18 $100
Roasted Mission figs and onions with early fall chicories and sherry vinaigrette
Smoked black cod with saffron noodles, crème fraîche, and basil
Grilled Sonoma County duck breast and red winebraised leg;
with potato purée, Gypsy pepper fritters, and herb salad
Huckleberry ice cream with buckwheat crêpe and Warren pears
Friday, October 19 $125
Wild mushroom and frisée salad with roasted peppers and Cesare’s prosciutto
Lulu’s Provençal fish soup with wild fennel and aïoli
Grilled Wolfe Ranch quail with Burgundy truffle sauce, corn fritters, haricots verts,
and mâche
Raspberry ice cream meringue tartlet
Saturday, October 20 $125
Local halibut carpaccio with fennel and rocket salad and fried capers
Burgundy truffle pasta with Parmesan
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye
with pearà sauce, collard greens, and onion rings
Bittersweet chocolate fondant with almond praline ice cream