RESTAURANT MENU

Downstairs dinner menus for the week of November 13-18, 2017

Monday, November 13 $75
Grilled chanterelle mushrooms with chicory salad and sherry vinaigrette
Bollito misto: BN Ranch grass-fed beef short-ribs, brisket, and filet in brodo,
Piedmontese-style; with quince mostarda and horseradish salsa verde
Hazelnut ice cream and bittersweet chocolate sherbet

Tuesday, November 14 $100
Chèvre soufflé with frisée, ruby apple, and persimmon salad
Fort Bragg rockfish with wild fennel purée and lemon confit
Grilled Sonoma County duck breast and crépinette with parsley sauce,
glacéed Chantenay carrots, and potatoes fried in duck fat
Chocolate ganache tart with almond praline

Wednesday, November 15 $140
A menu and book-signing to celebrate David Tanis Market Cooking
Double-coriander California white sea bass ceviche with golden beets
and watercress
Tagliatelle with wild mushrooms
Tuscan pork roast with wild fennel, young turnips with greens,
and spicy buttermilk onion rings
Rustic apple tart with rooftop honey ice cream

Thursday, November 16 $100
Chanterelle mushroom and leek galette with Treviso salad
Celery root and spinach soups with cumin
Elliott Ranch lamb roasted in the fireplace with rosemary; with lentils,
crispy sweet potatoes, and lacinato kale
Cardamom crème caramel with quince and pomegranate

Friday, November 17 $125
Warm wild mushroom and fennel salad with frisée and white truffle
Dungeness crab pasta with ginger, coriander, and preserved Meyer lemon
Grilled Wolfe Ranch quail stuffed with pancetta, breadcrumbs, and sage;
with glazed little turnips, mustard greens, and shoestring potatoes
Passionfruit and rum norvégienne

Saturday, November 18 $125
Dungeness crab salad with Belgian endive, radishes, and cilantro vinaigrette
Wild mushroom risotto with white truffles
Grilled BN Ranch grass-fed beef filet with Marchand de vin sauce, chard gratin,
fennel fritters, and watercress
Pear brown butter tart with huckleberry ice cream