RESTAURANT MENU

Downstairs dinner menus for the week of June 25-30, 2018

Monday, June 25 $75
Pennyroyal Farm goat cheese soufflé with haricots verts salad
and hazelnut vinaigrette
Lulu Peyraud’s canard aux olives: roasted Full-Tilt Farms duckling
with new-crop Picholine olives and ginger; with duck liver toast,
wilted greens, and roasted Chantenay carrots
Apricot galette with wild fennel ice cream

Tuesday, June 26 $100
Grilled shellfish salad with wild rocket, cherry tomatoes,
and tarragon sauce mousseline
Sweet corn soup with a fried stuffed squash blossom
Roasted Rancho Llano Seco pork loin with garlic and pistachio sausage crépinette;
with roasted Knoll Farms figs, onions, crispy potatoes, and watercress
Strawberry and raspberry tartlet

Wednesday June 27 $100
Pan-seared sea scallops with Chino Farm shell beans, fennel,
and Cesare’s prosciutto
Risotto with amaranth greens, roasted porcini mushrooms, and gremolata
Elliott Ranch lamb grilled with cumin and lemon; with Black Prince tomato confit,
yellow romano beans, and mustard frills
Santa Rosa plum sherbet and cardamom parfait meringata

Thursday, June 28 $100
Wild king salmon tartare with cucumber salad, anise hyssop,
and pain de mie toasts
Porcini and nettle ravioli in garlic brodo with Parmigiano Reggiano
Grilled breast and braised leg of Sonoma County duck with roasted fig sauce,
creamy polenta, succotash, and squash blossom fritters
Apricot soufflé

Friday, June 29 $125
Wild king salmon and scallop terrine with parsley sauce and radishes
Fettuccine with Sungold tomato sauce, Sardinian bottarga, and Piccolo Fino basil
Grilled Wolfe Ranch quail with black truffles, porcini mushrooms, haricots verts,
and herb salad
Vol-au-vent with summer berries

Saturday, June 30 $125
New potato and goat cheese tart with a salad of yellow romano beans, agretti,
and basil
Pan-seared California white sea bass with porcini mushrooms
and wild fennel beurre blanc
Spit-roasted Magruder Ranch grass-fed beef rib-eye with black truffle sauce,
summer squash gratin, and onion rings
Nectarine and boysenberry sherbets with red wine zuppa di frutta