RESTAURANT MENU


Downstairs Dinner Menus for the Week of July 21-26, 2014

Monday, July 21 $65
Antipasto of sheep’s-milk ricotta on levain toast, marinated amaranth greens,
Sungold tomatoes, and La Quercia ham
Arrosto di maiale allo spiedo: Spit-roasted shoulder and loin of Riverdog Farm pork
with apricot mostarda, braised romano beans, and crispy potatoes
Mulberry granita and peach sherbet with raspberry

Tuesday, July 22 $85
Gulf shrimp fritters with Little Gems lettuce hearts, golden beets,
and preserved lemon
Sweet corn soufflé with tomato coulis and green coriander
Grilled Cattail Creek lamb with cumin and paprika, Cannard Farm green beans,
and eggplants braised in the coals
Plum galette with ras el hanout ice cream

Wednesday, July 23 $85
Shaved vegetable and herb salad with black truffles
Pacific fish bourride with fingerling potatoes and amaranth greens
Spit-roasted Felton Acres pastured chicken with garlic sauce,
Early Girl tomato confit with savory, onion rings, and watercress salad
Raspberry ice cream with peaches and almond torte

Thursday, July 24 $85
Petit aïoli of summer vegetables and albacore tuna confit
Wild herb agnolotti with new garlic and roasted tomatoes
Grilled Wolfe Ranch quail stuffed with sage and pancetta;
with chanterelles cooked in the coals and creamy stoneground polenta
Summer berry île flottante

Friday, July 25 $100
An apéritif
Crispy soft-shell crab with spicy mayonnaise and pickled vegetable salad
Hand-cut herb tagliatelle with summer chanterelles, braised garlic,
and black truffles
Pastured Pekin ducks cooked two ways with green olives, Meyer lemon,
wilted fenugreek leaves, and braised turnips
Red wine-raspberry soup with blackberry sherbet

Saturday, July 26 $100
An aperitivo
King salmon carpaccio with anise hyssop and jellied cucumber
Provençal summer vegetable soup with Parmesan raviolini and pesto
Grilled BN Ranch grass-fed beef rib eye with red wine sauce, rosemary butter,
crispy potatoes, and DeeAnn’s garden salad
Mulberry pêche Melba