Downstairs dinner menus for the week of September 27-October 4, 2014

Saturday, September 27 $100
An apéritif
Stuffed squash blossom fritters with heirloom tomato salad and anise hyssop
Half Moon Bay petrale sole en papillote with herb butter
Stemple Creek Ranch grass-fed beef and Bob’s torpedo onions grilled
over vine cuttings, with fresh shell beans cooked in red wine
and DeeAnn’s garden salad
Strawberry baked Alaska

Monday, September 29 $65
Green bean salad with pickled chanterelles, roasted shallots, and Banyuls vinegar
Cacciucco alla livornese: Tuscan fish and shellfish stew cooked with red wine,
tomato, and wild fennel
Black Mission fig feuilleté with crème fraîche

Tuesday, September 30 $85
Seared albacore tuna with aïoli and Cannard Farm summer bean salad
Chino Ranch sweet corn and roasted pepper soups with coriander butter
Cattail Creek lamb: grilled leg, chops and stuffed saddle in tomato braise;
with fried herbs, zucchini gratin à la niçoise, and garden salad
Raspberry ice cream with buckwheat crêpes and Black Mission figs

Wednesday, October 1 $85
Star Canyon Bibb lettuce salad with crème fraîche, cucumbers, and egg mimosa
Herb and lemon risotto with Monterey Bay squid cooked in its ink
Spit-roasted Becker Lane pork loins with Angelo’s fennel cake, ratatouille,
and garden salad
Zuppa di frutta with Bartlett pear sherbet

Thursday, October 2 $85
Fall vegetable and sorrel salad with bagna cauda and green olives
Brandade ravioli with tomatoes roasted in the wood ove
Grilled quail marinated in fig leaves with roasted Black Mission figs,
peperonata cooked in the coals, and zucchini flower fritters
Red wine-poached pear with fresh fennel seed ice cream

Friday, October 3 $100
An apéritif
Thyme and goat cheese soufflé with DeeAnn’s garden salad
Petrale sole with red wine sauce, amaranth greens and fried capers
Grilled BN Ranch grass-fed beef rib-eye with anchovy butter, butter beans,
onion rings, and cherry tomato and herb salad
Hazelnut praline and chocolate ice cream profiteroles

Saturday, October 4 $100
An apéritif
Cannard Farm tomatoes with anise hyssop gelée, aïoli, and tapenade toast
Grilled Half Moon Bay spot prawns with spicy butter
Roasted Liberty duck breast and duck sausage with fresh shell beans, chanterelles,
and sauce verte
Passion fruit ice cream meringata