Downstairs Dinner menus for the week of January 30-February 4, 2012
Black Truffle Week
Monday, January 30 $60 Warm escarole and winter vegetable salad with black truffles Cassoulet Toulousain: Braised Magruder Ranch pork and white shell bean ragoût with duck leg confit, garlic sausage and bread crumbs Crème DHomère
Tuesday, January 31 $80 Cannard Farm leek salad with egg and pancetta and black truffle vinaigrette Fish and shellfish ragoût with fennel and green garlic aïoli Grilled Liberty duck breast with Kumquat and ginger, crispy potatoes with black trumpets, and mâche salad Coconut vacherin with kiwi sherbet and roasted pineapple
Wednesday, February 1 $80 Dungeness crab cake and watercress salad with olio nuovo Winter minestrone with green garlic and rocket pesto Grilled Wolfe farm quail with black truffle sauce, wild mushrooms, fried potatoes and Jerusalem artichokes Apple-candied orange galette with Grand Marnier ice cream
Thursday, February 2 $80 Petrale sole and leek terrine with black truffle vinaigrette Bellwether ricotta ravioli with wild mushrooms and olio nuovo Spit-roasted Becker Lane pork loin with prune and Armagnac, and straw potato cake with green garlic Espresso and caramel ice cream meringata
Friday, February 3 $95 An apéritif Fried shrimp and winter vegetables with horseradish cream Lobster bisque and truffled petrale sole quenelle Grilled yellowfin tuna with black pepper and olive salsa, Savoy cabbage and tat soy, and roasted potatoes with green garlic Crêpes Suzette
Saturday, February 4 $95 An apéritif Warm chicory salad with goose confit and goose prosciutto Steamed ling cod wrapped in cabbage leaves with black truffle butter sauce Grilled rack and loin of Watson Ranch lamb with thyme and green garlic; artichoke and new onion gratin Meyer lemon soufflé
RESTAURANT MENU
Downstairs Dinner menus for the week of January 30-February 4, 2012
Black Truffle Week
Monday, January 30 $60
Warm escarole and winter vegetable salad with black truffles
Cassoulet Toulousain: Braised Magruder Ranch pork and white shell bean ragoût
with duck leg confit, garlic sausage and bread crumbs
Crème DHomère
Tuesday, January 31 $80
Cannard Farm leek salad with egg and pancetta and black truffle vinaigrette
Fish and shellfish ragoût with fennel and green garlic aïoli
Grilled Liberty duck breast with Kumquat and ginger, crispy potatoes
with black trumpets, and mâche salad
Coconut vacherin with kiwi sherbet and roasted pineapple
Wednesday, February 1 $80
Dungeness crab cake and watercress salad with olio nuovo
Winter minestrone with green garlic and rocket pesto
Grilled Wolfe farm quail with black truffle sauce, wild mushrooms, fried potatoes
and Jerusalem artichokes
Apple-candied orange galette with Grand Marnier ice cream
Thursday, February 2 $80
Petrale sole and leek terrine with black truffle vinaigrette
Bellwether ricotta ravioli with wild mushrooms and olio nuovo
Spit-roasted Becker Lane pork loin with prune and Armagnac,
and straw potato cake with green garlic
Espresso and caramel ice cream meringata
Friday, February 3 $95
An apéritif
Fried shrimp and winter vegetables with horseradish cream
Lobster bisque and truffled petrale sole quenelle
Grilled yellowfin tuna with black pepper and olive salsa, Savoy cabbage and tat soy,
and roasted potatoes with green garlic
Crêpes Suzette
Saturday, February 4 $95
An apéritif
Warm chicory salad with goose confit and goose prosciutto
Steamed ling cod wrapped in cabbage leaves with black truffle butter sauce
Grilled rack and loin of Watson Ranch lamb with thyme and green garlic;
artichoke and new onion gratin
Meyer lemon soufflé