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