RESTAURANT MENU


June 27-July2, 2016

Monday, June 27 $75
Pan-fried king salmon cakes with cucumbers, golden beets, fennel, and aïoli
Grilled Sonoma County duck breast and braised leg with romano beans
and Black Prince tomatoes stuffed with olives and herbs
Noyau ice cream profiteroles with boysenberries and peaches

Tuesday, June 28 $100
Fried soft-shell crab with Sungold tomatoes, summer squashes,
and paprika rémoulade sauce
New garlic and spinach soup with porcini mushrooms and mint
Llano Seco Ranch pork loin spit-roasted with wild fennel; with sweet corn polenta,
Black Mission figs, and watercress
Strawberry ice cream and sorbetto meringata with summer berries
and candied rose petals

Wednesday, June 29 $100
Local halibut and king salmon tartare with piccolo fino basil, cucumbers,
and Charentais melon
Porcini mushroom lasagna with squash blossoms and Pecorino
Elliott Ranch lamb rack, loin, and leg grilled with rosemary; with shell bean gratin,
amaranth greens, and black olive salsa
Suncrest peach and blackberry sorbetti with plum granita

Thursday, June 30 $100
King salmon carpaccio with lemon cucumbers, fried capers, and nasturtiums
Wild mushroom and herb raviolini with amaranth and new garlic brodo
Grilled Wolfe Ranch quail stuffed with pancetta and sage; with peperonata,
borlotti beans cooked in the fireplace, and erbette chard gratin
Red currant and boysenberry summer pudding

Friday, July 1 $125
Sheep’s-milk ricotta and squash blossom pudding soufflé with rocket salad,
cherry tomatoes, and piccolo fino basil
Seared sea scallops with parsley and new garlic sauce and fried leeks
Spit-roasted pork loin with lemon and rosemary, romano and shell bean ragout,
and porcini mushrooms
Boysenberry peach Melba

Saturday, July 2 $125
Pan-roasted albacore with shaved cucumbers, Sungold tomatoes, gold beets,
and green coriander seed vinaigrette
Corn and red pepper soups with wild fennel cream and anise hyssop fritters
Grilled BN Ranch beef rib-eye grilled over vine cuttings with black truffle butter,
straw potato cake, green and yellow bean persillade, and watercress
Neapolitan bomba