RESTAURANT MENU

Downstairs Dinner Menus for the Week of April 24-29, 2017

Monday, April 24 $75
Gingery carrot salad, artichoke and green olive salad, and cumin flatbread
with smoky red beet purée
Grilled Moroccan lamb brochette with fava beans, couscous, harissa, yogurt,
and preserved lemon
Wildflower honey ice cream with pistachio torte, strawberries,
and candied rose petals

Tuesday, April 25 $100
Bellwether Farms sheep’s-milk ricotta baked in a fig leaf with asparagus
and watercress salad
Saffron spaghetti alla chitarra with Dungeness crab, Tomales Bay clams,
sweet peas, and mint
Rancho Llano Seco pork loin with fried polenta, fava beans, and rhubarb mostarda
Strawberry and Meyer lemon sorbetti meringata with blueberries

Wednesday, April 26 $100
Dungeness crab salad with shaved radishes, spring herbs, and green coriander
Asparagus and morel mushroom risotto with gremolata and Parmesan
Sonoma County duck breast grilled with sage and black pepper;
with fried new onions and sweet peas
Buckwheat crêpe with candied Meyer lemon ice cream and huckleberry coulis

Thursday, April 27 $100
Fried petrale sole with spring onions al agrodolce, saffron, and almonds
Sweet pea and green garlic soup with mint, cream, and fried ginger
Paine Farm squab grilled with coriander and allspice;
with asparagus, crispy potatoes, artichokes and sage
Rhubarb millefoglie with vanilla bean ice cream and strawberries

Friday, April 28 $125
Dungeness crab Louie with Little Gems lettuce, tarragon, celery, and golden beets
Fava bean caramelle pasta with morel mushrooms, mint, and fried sage leaves
Grilled Full Belly Farm lamb rack, loin, and leg with potato and sorrel gratin,
asparagus, and parsley sauce
Frozen cassata with strawberry sorbetto

Saturday, April 29 $125
Local halibut tartare with shaved asparagus, Meyer lemon, and nasturtiums
Sweet pea tortellini in brodo with celery root and prosciutto
Magruder Ranch beef rib-eye grilled with savory and black pepper;
with spinach, morel mushrooms, and fried spring onions
Bittersweet chocolate soufflé with mint crème anglaise