RESTAURANT MENU

May 23-28, 2016

Monday, May 23 $75
King salmon carpaccio with Meyer lemon, nasturtiums, and fried capers
Spit-roasted Riverdog Farm chicken with creamy wild mushrooms, glazed carrots,
spinach with leeks, and herb noodles
Honey-muscat cake with strawberry ice cream and candied rose petals

Tuesday, May 24 $100
Pan-fried soft-shell crab with Scarlet Frills mustard greens and fennel salad
and brown butter vinaigrette
Fava bean soup with spinach pudding-soufflé and crispy leeks
Sonoma County duck breast au poivre with Lucero Farms squash gratin,
roasted cèpes, and watercress
Warm buckwheat crêpe with kirsch ice cream and cherries

Wednesday, May 25 $100
Slow-baked king salmon with cucumbers, anise hyssop fritters,
and lemon mayonnaise
Morel mushroom ravioli in brodo with peas and sage
Grilled Becker Lane Farm pork loin with wild fennel and rosemary,
crispy new potatoes, and spring vegetable ragoût
Strawberry and rhubarb sorbetti with rosé granita

Thursday, May 26 $100
Dungeness crab and snap pea salad with Little Gems lettuce, watercress,
and ginger vinaigrette
Hand-cut fazzoletti pasta with porcini mushrooms and wild mint
Grilled Wolfe Ranch quail with apricot mostarda, asparagus, and fava bean frittelle
Bittersweet chocolate fondant with cognac ice cream and roasted cherries

Friday, May 27 $125
Wild king salmon and cucumber salad with basil, purslane, and golden beet relish
Agnolotti in brodo with sweet peas and thyme blossoms
Elliott Ranch lamb grilled with savory; with squash and squash blossom tian,
sautéed nettles, and new Bintje potatoes
Apricot galette with noyau ice cream and Bing cherries

Saturday, May 28 $125
Wild king salmon gravlax and shaved asparagus salad with nasturtiums
and cucumber gelée
Hand-made saffron garganelli with Dungeness crab, peas, basil, and cream
Grilled Paine Farm squab and porcini mushrooms with fava beans, roasted fennel,
fried sage leaves, and watercress
Strawberry millefoglie