Downstairs dinner menus for the week of September 18-23, 2017
Monday, September 18 $75 Summer pepper salad with La Quercia ham and sheep’s-milk ricotta toast Paella de mariscos: Traditional Valencian rice cooked in the fireplace with shellfish, chorizo, shell beans, and aïoli Toasted almond parfait and caramel ice cream with peaches and raspberries
Tuesday, September 19 $100 Squash blossom fritters with sheep’s-milk ricotta, fennel and green bean salad, and anise hyssop Grilled Monterey Bay squid with butter beans, sweet peppers, and tomato confit Roasted Rancho Llano Seco pork loin with rosemary and grain mustard; with corn, chanterelles, and amaranth greens Plum ice cream crêpes with almond nougatine
Wednesday, September 20 $100 Late summer vegetable galette with herb salad and tapenade Local lingcod bourride with wild fennel Grilled Sonoma County duck breast and red-wine-braised leg with sage, haricots verts, gaufrette potatoes, and watercress Mulberry granité, nectarine sherbet, and vanilla parfait
Thursday, September 21 $100 Fennel and rocket salad with grilled Cannard Farm figs and pancetta Hand-cut herb pasta with smoked trout and crème fraîche Grilled rack and loin of James Ranch lamb with anchovy-garlic sauce and eggplant, tomato, and summer squash gratin Plum and strawberry sherbets with rosé fruit soup
Friday, September 22 $125 Grilled shellfish salad with aïoli and the last-of-the-summer tomatoes Wild mushroom tortellini in garlic brodo Fried Wolfe Ranch quail with sweet corn cakes and peperonata Apple and quince millefoglie with huckleberry gelato
Saturday, September 23 $125 Fried Monterey Bay anchovies and squid with celery root, wild fennel, and frisée salad remoulade Chilled red and yellow tomato soup with cucumbers and basil oil Grilled BN ranch beef filet with Béarnaise sauce and crispy Mountain Rose potatoes Strawberry and raspberry vol-au-vent with Muscat de Beaumes-de-Venise caramel
RESTAURANT MENU
Downstairs dinner menus for the week of September 18-23, 2017
Monday, September 18 $75
Summer pepper salad with La Quercia ham and sheep’s-milk ricotta toast
Paella de mariscos: Traditional Valencian rice cooked in the fireplace with shellfish,
chorizo, shell beans, and aïoli
Toasted almond parfait and caramel ice cream with peaches and raspberries
Tuesday, September 19 $100
Squash blossom fritters with sheep’s-milk ricotta, fennel and green bean salad,
and anise hyssop
Grilled Monterey Bay squid with butter beans, sweet peppers, and tomato confit
Roasted Rancho Llano Seco pork loin with rosemary and grain mustard; with corn,
chanterelles, and amaranth greens
Plum ice cream crêpes with almond nougatine
Wednesday, September 20 $100
Late summer vegetable galette with herb salad and tapenade
Local lingcod bourride with wild fennel
Grilled Sonoma County duck breast and red-wine-braised leg with sage,
haricots verts, gaufrette potatoes, and watercress
Mulberry granité, nectarine sherbet, and vanilla parfait
Thursday, September 21 $100
Fennel and rocket salad with grilled Cannard Farm figs and pancetta
Hand-cut herb pasta with smoked trout and crème fraîche
Grilled rack and loin of James Ranch lamb with anchovy-garlic sauce and eggplant,
tomato, and summer squash gratin
Plum and strawberry sherbets with rosé fruit soup
Friday, September 22 $125
Grilled shellfish salad with aïoli and the last-of-the-summer tomatoes
Wild mushroom tortellini in garlic brodo
Fried Wolfe Ranch quail with sweet corn cakes and peperonata
Apple and quince millefoglie with huckleberry gelato
Saturday, September 23 $125
Fried Monterey Bay anchovies and squid with celery root, wild fennel,
and frisée salad remoulade
Chilled red and yellow tomato soup with cucumbers and basil oil
Grilled BN ranch beef filet with Béarnaise sauce and crispy Mountain Rose potatoes
Strawberry and raspberry vol-au-vent with Muscat de Beaumes-de-Venise caramel