Downstairs dinner menus for the week of May 20-May 25, 2019
Monday, May 20 $75 Roasted asparagus with fennel, fava beans, mint, and prosciutto Paella valenciana: bomba rice cooked in the fireplace with shellfish, saffron, peas, and chorizo Almond torta with cinnamon ice cream and roasted cherries
Tuesday, May 21 $110 Fried soft-shell crab with watercress, radishes, and Meyer lemon mayonnaise Hand-cut noodles with morel mushrooms and sweet peas Grilled Becker Lane Farm pork loin with amaranth greens, carrots, and fava beans Strawberry pasticcini
Wednesday, May 22 $110 Fava bean and new garlic soups with Marash pepper oil Wild king salmon steamed in a fig leaf with basil butter and radishes James Ranch lamb roasted in the fireplace; with crispy artichokes and new potatoes, rocket salad, and Pablo’s Kalamata olive salsa Rhubarb galette with strawberry ice cream
Thursday, May 23 $110 Smoked black cod and green pea salad with frisée and mint Wild mushroom risotto with Parmigiano Reggiano and gremolata Grilled breast and braised leg of Salmon Creek Ranch duck with fava beans, glazed little turnips, and roasted cherries Blueberry tartlet
Friday, May 24 $125 Wild king salmon tartare with golden beet and radish salad Amaranth agnolotti in squab brodo with green peas and new garlic Magruder Ranch grass-fed beef loin with red wine–shallot butter, spring onion fritters, and herb salad Bittersweet chocolate soufflé with brandied cherries
Saturday, May 25 $125 Fava bean salad, carrots with cumin, and amaranth greens jam with flatbread Wild king salmon in green coriander and ginger broth with preserved lemon butter Paine Farm squab à la marocaine with couscous, pea and spring onion ragoût, and harissa Apricot tart with bitter almond ice cream
RESTAURANT MENU
Downstairs dinner menus for the week of May 20-May 25, 2019
Monday, May 20 $75
Roasted asparagus with fennel, fava beans, mint, and prosciutto
Paella valenciana: bomba rice cooked in the fireplace with shellfish, saffron,
peas, and chorizo
Almond torta with cinnamon ice cream and roasted cherries
Tuesday, May 21 $110
Fried soft-shell crab with watercress, radishes, and Meyer lemon mayonnaise
Hand-cut noodles with morel mushrooms and sweet peas
Grilled Becker Lane Farm pork loin with amaranth greens, carrots, and fava beans
Strawberry pasticcini
Wednesday, May 22 $110
Fava bean and new garlic soups with Marash pepper oil
Wild king salmon steamed in a fig leaf with basil butter and radishes
James Ranch lamb roasted in the fireplace; with crispy artichokes and new potatoes,
rocket salad, and Pablo’s Kalamata olive salsa
Rhubarb galette with strawberry ice cream
Thursday, May 23 $110
Smoked black cod and green pea salad with frisée and mint
Wild mushroom risotto with Parmigiano Reggiano and gremolata
Grilled breast and braised leg of Salmon Creek Ranch duck with fava beans,
glazed little turnips, and roasted cherries
Blueberry tartlet
Friday, May 24 $125
Wild king salmon tartare with golden beet and radish salad
Amaranth agnolotti in squab brodo with green peas and new garlic
Magruder Ranch grass-fed beef loin with red wine–shallot butter, spring onion fritters,
and herb salad
Bittersweet chocolate soufflé with brandied cherries
Saturday, May 25 $125
Fava bean salad, carrots with cumin, and amaranth greens jam with flatbread
Wild king salmon in green coriander and ginger broth with preserved lemon butter
Paine Farm squab à la marocaine with couscous, pea and spring onion ragoût,
and harissa
Apricot tart with bitter almond ice cream
2019-05-20 11:40:18