August 31-September 5, 2015

Monday, August 31 $75
Baked sheep’s-milk ricotta with wild fennel, summer chanterelles, green beans,
and shaved peppers
Wolfe Ranch quail grilled over vine cuttings, with roasted wine grapes,
straw potato cake, and warm eggplant salad
Nectarine galette with raspberry ice cream

Tuesday, September 1 $100
A dinner with cookbook author Nancy Singleton Hachisu
Seared Albacore tuna with ginger, chives and cucumber salad
Okra and squash blossom tempura with japanese sea salt
Spit-roasted Becker Lane pork loins with eggplant marinated in miso,
Chino Ranch carrots, and new potatoes
Nectarine and raspberry sherbets with plum shochu granita

Wednesday, September 2 $100
Cannard Farm tomato gazpacho and anise hyssop fritter
Grilled albacore tuna with fresh shell beans, amaranth, and aïoli
Roasted breast and braised leg of Liberty duck with rosemary, Meyer lemon risotto,
roasted peppers, and herb salad
Crème caramel with wild fennel, roasted figs, and raspberries

Thursday, September 3 $100
Bolinas black cod salad with cumin, crème fraîche, and heirloom tomatoes
Petite friture of cipolline onions, golden beets, and nettles with harissa
Grilled Wolfe Ranch quail stuffed with saffron couscous, glazed rainbow carrots,
and Cannard Farm greens cooked with preserved lemon
Red and green plum galette with rose ice cream

Friday, September 4 $125
A dinner from the Comté de Nice
An apéritif
Shellfish salad with cucumbers, purslane, and sauce des pêcheurs
Traditional “stockfish” niçois with lingcod, tomatoes, peppers, and black olives
Grilled James Ranch lamb with currants and pine nuts, zucchini tian,
fried squash blossom, and mesclun salad
Strawberry and nougat gâteau glacé with pistachio and candied fennel seeds

Saturday, September 5 $125
An apéritif
Yellowfin tuna carpaccio with mustard, fried capers, and watercress
Summer chanterelle agnolotti in corn and chervil brodo
Grilled Stemple Creek grass-fed beef with marrow and thyme butter,
fresh flageolet shell beans, and onion rings
Blackberry, raspberry, nectarine, and toasted almond ice cream bomb