RESTAURANT MENU

Downstairs Dinner Menus for the Week of March 20-25, 2017

Monday, March 20 $75
Seared sea scallops with shaved fennel and radish salad and chervil mayonnaise
Magruder Ranch grass-fed beef rib-eye grilled over vine cuttings
with red wine shallot butter, shoestring potatoes,
and spring herb salad
Bittersweet chocolate soufflé with Grand Marnier crème anglaise

Tuesday, March 21 $150 Parsi New Year with Niloufer Ichaporia King.
Rhubarb aperitif with spiced cashews, papads, and pickles
Brain and green chutney fritters with fennel and kumquat slaw
Ritual dal with nettle swirl
Ceviche of California halibut with lime pickle, avocado, and fried curry leaves
Braised and grilled Rossotti Ranch kid goat with wild mushroom biryani,
and bitter greens
Seville orange ice, falooda, jalebis, and other sweets

Wednesday, March 22 $100
Dungeness crab salad with golden beets, Belgian endive, and Meyer lemon
Celery root and sorrel soups with crispy sunchokes and herbs
Spit-roasted Rancho Llano Seco pork loin with salmoriglio sauce,
stoneground polenta, roasted spring onions, and Erbette chard
Crème caramel with blood oranges and kumquats

Thursday, March 23 $100
Fried Gulf shrimp with fennel and anise hyssop salad and paprika rémoulade
Sheep’s-milk ricotta and green garlic raviolini with wild mushrooms
James Ranch lamb rack, loin, and leg grilled with rosemary;
with artichokes and new potatoes, butter beans,
and watercress
Meyer lemon tart with huckleberry sauce

Friday, March 24 $125
Andante Dairy goat cheese soufflé with asparagus and golden beet salad
Petite bouillabaisse with Dungeness crab, black cod, and aïoli
Sonoma County duck breast grilled with sage and orange zest; with sweet peas,
spinach, and fried spring onions
Lindsey’s almond cake with wildflower honey ice cream and tangerines

Saturday, March 25 $125
Dungeness crab and Meyer lemon fritters with celery root and radish salad
and mustard blossoms
Agnolotti in brodo with sage, sherry, and pea tendrils
Stemple Creek Ranch beef loin with roasted asparagus,
potato purée with green garlic, and wild mushrooms
Bittersweet chocolate fondant with caramel ice cream, pistachios,
and blood orange confit