RESTAURANT MENU

Downstairs dinner menus for the week of February 18-February 23, 2019

Monday, February 18 $75
Warm chicory and pancetta salad with leeks, herbed croutons, and chervil
Spit-roasted Salmon Creek Ranch duck à l’orange with crispy potatoes
and watercress
Pink Lady apple crêpe with Calvados ice cream

Tuesday, February 19 $100
Grilled sea scallops with watermelon radishes, fennel, and coriander vinaigrette
Tagliatelle with hedgehog mushrooms, rosemary, and breadcrumbs
Roasted Rancho Llano Seco pork loin with mustard flower salsa, savoy cabbage,
and straw potato cake
Crème caramel with Page mandarins and candied kumquats

Wednesday, February 20 $100
Belgian endive fritters with Meyer lemon mayonnaise and Cesare’s prosciutto
Nettle risotto with razor clams and crispy pancetta
Paine Farm lamb roasted in the fireplace with cumin and coriander;
with Annabelle’s winter squash, savoy spinach, and harissa
Tangerine and anise sherbets pavlova

Thursday, February 21 $100
Chino Farm chicories and vegetable salad with black truffle bagna cauda
Local rockfish bourride with wild fennel and aïoli crouton
Grilled Sonoma County duck breast with parsley sauce, erbette chard gratin,
roasted carrots, and wild rocket
Blood orange savarin with crème Chantilly

Friday, February 22 $125
Hedgehog and black trumpet mushroom tart with mesclun salad
Wild nettle soup with smoked Mt. Lassen trout rillettes crouton
Grilled grass-fed Stemple Creek Ranch rib-eye with black truffle sauce,
fried new onions and artichokes, and wilted tatsoi
Bittersweet chocolate soufflé with Grand Marnier crème anglaise

Saturday, February 23 $125
Dungeness crab and celery root salad with Treviso radicchio
and black truffle vinaigrette
Local halibut and green garlic brandade ravioli in bouillabaisse broth
Wolfe Ranch quail grilled with pancetta and sage; with glazed little turnips,
onion fritters, and watercress
New-crop hazelnut pasticcini

2019-02-16 14:42:29