Downstairs dinner menus for August 20-27, 2016

Saturday, August 20 $125
Seared California albacore with Lucques olive tapenade, haricots verts,
and shell beans
Sheep’s-milk ricotta and herb raviolini in roasted tomato brodo
Grilled Paine Farm squab with garlic and parsley sauce, ratatouille,
summer chanterelles, and onion rings
Bittersweet chocolate fondant with raspberry ice cream

Monday, August 22 $75
Monterey Bay squid salad with lemon cucumbers, red peppers,
flowering coriander, and lime
Riverdog Farm chicken spit-roasted with ricotta and wild fennel; with romano beans,
shell beans sott’olio, and fried onion rings
Nectarine and blackberry sorbetti with raspberry granita

Tuesday, August 23 $100
Heirloom tomato salad with cucumbers, basil, and onion rings
Monterey Bay squid stuffed with wild greens, herbs, and breadcrumbs
Alentejo-style spit-roasted Llano Seco Ranch pork loin with black-eyed peas,
crispy potatoes, and Annabelle’s purple filet beans
Wild fennel flan with roasted figs and raspberries

Wednesday, August 24 $100
Green bean, new potato, and summer chanterelle salad with hazelnut vinaigrette
and La Quercia prosciutto
Pan-roasted sea scallops with wild fennel, sweet corn,
and roasted red pepper coulis
Wild king salmon à la nage with Chino Ranch lima beans, tomato confit,
and nasturtium and basil butter
Peach leaf parfait and mulberry ice cream meringata

Thursday, August 25 $100
Fried Monterey Bay squid with heirloom tomatoes, saffron vinaigrette,
basil, and aïoli
Sheep’s-milk ricotta gnocchi with Jimmy Nardello peppers
Grilled Sonoma County duck breast with peach mostarda, sweet corn
and shell beans, and watercress
Raspberry and red currant clafoutis

Friday, August 26 $125
Insalata di mare with smoked black cod, king salmon tartare,
and seared sea scallops
Roasted eggplant ravioli with almond and mint pesto
Becker Lane Farm pork loin grilled with garlic and sage; with fried green tomatoes,
fresh shell beans, and baby red mustard greens
Raspberry soufflé

Saturday, August 27 $125
A menu to Celebrate the Centennial of The National Park Service
Summer tomato salad with buffalo mozzarella and basil vinaigrette
Heritage corn with fire-roasted pepper soups
Grilled Bolinas pastured beef filet with crispy Mountain Rose potatoes,
wild mushrooms, and watercress salad
Baked Alaska with peach and raspberry ice creams and mulberry sauce