RESTAURANT MENU



February 8-14, 2016

Monday, February 8 $75 Happy Chinese New Year!
Salt and pepper-fried shrimp with Meyer lemon mayonnaise,
and shredded carrot and daikon salad
Cecilia Chiang’s grilled quail with hot-and-sour cabbage, fried rice with ham,
and Annabelle’s sprouting broccoli
Tangerine sherbet and ginger parfait with sesame-almond tuile

Tuesday, February 9 $100
Bellwether Farm sheep’s-milk ricotta with roasted red beets, grilled fennel
with Meyer lemon, and rocket with sherry vinaigrette
Pan-seared Pacific ling cod with spinach, leeks, and romesco sauce
Grilled Sonoma County duck breast with celery root cakes, roasted new onions,
Seville orange sauce, and watercress
Almond parfait and chocolate sherbet with buñuelos

Wednesday, February 10 $100
Venetian-style fried petrale sole with onions, pine nuts, currants, and saffron
Celery root and leek soups with black truffle butter and crispy sunchokes
Paine Farm lamb roasted in the fireplace with braised fennel, Chino Ranch carrots,
tatsoi, and Lucques olive and almond salsa
Baba au rhum with blood oranges

Thursday, February 11 $100
Little Gems lettuce and smoked black cod salad with cilantro sprouts
and steelhead roe
Lasagna verde with spinach and wild mushrooms
Llano Seco Ranch pork loin grilled with sage; with crispy potatoes, little turnips,
and quince mostarda
Page mandarin île flottante

Friday, February 12 $125
Nantucket Bay scallops with fennel and curly cress salad, ruby grapefruit,
and Prosecco vinaigrette
Gnocchi alla romana with green garlic, Parmesan, and black truffle
Grilled Wolfe Ranch quail alla diavola with spinach, parsnip and carrot purée,
and fried cardoons
Citrus millefoglie

Saturday, February 13 $125
Yellowtail jack carpaccio with curly red mustard and celery root salad,
Meyer lemon, and dill
Wild mushroom risotto with green garlic and mint
BN Ranch beef loin grilled over grape vines; with cardoon and black truffle gratin
and fried kaleidoscope greens
Chocolate and hazelnut praline tart with cognac cream

Sunday, February 14 $150
St. Valentine’s Day
Caviar and Champagne apéritif
Oregon Dungeness crab beignets with Beauty Heart radishes
and chervil rémoulade
Gold and green hand-cut pasta with black truffles, pancetta,
and Pecorino Toscana
Sonoma County duck breast grilled with sweet spices; with buttercup squash gratin,
sage, and Pink Lady apples
Bittersweet chocolate soufflé with crème anglaise