Downstairs Dinner menus for the week of December 9, 2013-December 14, 2013
Monday, December 9 $65 Roasted Pacific squab with shaved fennel, radicchio, and Meyer lemon salad Maiale arrosto allo spiedo: spit-roasted loin and leg of pork with stoneground polenta, greens, glazed carrots, and sage Pear tart with Muscat de Beaumes-de-Venise ice cream
Tuesday, December 10 $85 Endive and chicory salad with smoked black cod and horseradish Lobster and Champagne risotto James Ranch leg of lamb cooked in the fireplace with roasted garlic sauce, fall vegetable ragout, and chard gratin Hazelnut torte and Bobs tangerine gelato
Wednesday, December 11 $85 Yellowtail jack and bay scallop crudo with olio nuovo Celeriac and parsley root ravioli in herb consommé Grilled duck breast and duck sausage with butter beans, braised carrots, and wild mushrooms Pistachio, candied orange, and white chocolate ice cream bombe
Thursday, December 12 $85 Dungeness crab and beet salad with crème fraîche and chervil Grilled Chino Nojo leeks and Treviso chicory with beurre blanc and salmon caviar Wolfe Ranch quails in herb crust with root vegetable purée, chanterelles, and braised escarole Meyer lemon sherbet and huckleberry ice cream meringata
Friday, December 13 $100 An apéritif Chino Nojo Treviso chicory salad with fried beets, persimmons, and hazelnuts Dungeness crab and chervil soufflé Grilled Stemple Creek grass-fed beef rib eye with pink peppercorns, potato and turnip gratin, and DeeAnn's garden greens Chocolate dacquoise with Cognac crème anglaise
Saturday, December 14 $100 An apéritif Bolinas sablefish and herb terrine with mâche and pickled carrots Wild mushrooms and leek en papillote with thyme butter Grilled loins and chops of Cattail Creek lamb with Picholine olive tapenade, artichoke, green garlic ragout, and flageolet gratin Quince and Lady Williams apple galette with Calvados ice cream
RESTAURANT MENU
Downstairs Dinner menus for the week of December 9, 2013-December 14, 2013
Monday, December 9 $65
Roasted Pacific squab with shaved fennel, radicchio, and Meyer lemon salad
Maiale arrosto allo spiedo: spit-roasted loin and leg of pork
with stoneground polenta, greens, glazed carrots, and sage
Pear tart with Muscat de Beaumes-de-Venise ice cream
Tuesday, December 10 $85
Endive and chicory salad with smoked black cod and horseradish
Lobster and Champagne risotto
James Ranch leg of lamb cooked in the fireplace with roasted garlic sauce,
fall vegetable ragout, and chard gratin
Hazelnut torte and Bobs tangerine gelato
Wednesday, December 11 $85
Yellowtail jack and bay scallop crudo with olio nuovo
Celeriac and parsley root ravioli in herb consommé
Grilled duck breast and duck sausage with butter beans, braised carrots,
and wild mushrooms
Pistachio, candied orange, and white chocolate ice cream bombe
Thursday, December 12 $85
Dungeness crab and beet salad with crème fraîche and chervil
Grilled Chino Nojo leeks and Treviso chicory with beurre blanc and salmon caviar
Wolfe Ranch quails in herb crust with root vegetable purée, chanterelles,
and braised escarole
Meyer lemon sherbet and huckleberry ice cream meringata
Friday, December 13 $100
An apéritif
Chino Nojo Treviso chicory salad with fried beets, persimmons, and hazelnuts
Dungeness crab and chervil soufflé
Grilled Stemple Creek grass-fed beef rib eye with pink peppercorns,
potato and turnip gratin, and DeeAnn's garden greens
Chocolate dacquoise with Cognac crème anglaise
Saturday, December 14 $100
An apéritif
Bolinas sablefish and herb terrine with mâche and pickled carrots
Wild mushrooms and leek en papillote with thyme butter
Grilled loins and chops of Cattail Creek lamb with Picholine olive tapenade,
artichoke, green garlic ragout, and flageolet gratin
Quince and Lady Williams apple galette with Calvados ice cream