Downstairs dinner menus for September 24- October 1, 2016
Saturday, September 24 $125 Insalata di mare with smoked black cod, slow-baked king salmon, cucumbers, and golden beets Agnolotti in tomato brodo with fried sage Wolfe Ranch quail grilled with myrtle; with sweet pepper fritters, shellbeans, and Kari’s garden lettuces Fig millefoglie with Marsala ice cream
Closed Sunday
Monday, September 26 $75 Andante Dairy goat cheese frittelle with watercress, roasted figs, and coriander vinaigrette Sicilian-style fish and shellfish couscous with saffron and almonds, fresh shell beans, and sweet peppers Frozen cassata
Tuesday, September 27 $100 Squash blossom and basil budino with heirloom tomatoes, wild rocket, and mint Pan-roasted king salmon with flageolet beans and red peppers al agrodolce Grilled Sonoma County duck breast with sweet corn frittelle, broccoli di Ciccio, and Black Mission figs Ruby Red apple and pear sorbetti with huckleberry granita
Wednesday, September 28 $100 King salmon carpaccio with cucumbers, basil, and golden tomato gelée Shell bean minestrone with sweet pepper and Parmesan raviolini Grilled Elliott Ranch lamb rack, loin, and leg with smoky roasted eggplant, green beans, and fried squash blossoms Black Mission fig galette with raspberry ice cream
Thursday, September 29 $100 Friture of Monterey Bay squid and squash blossoms with purslane, mint, and aïoli Rockfish tagine with Black Krim tomatoes, potatoes, and chermoula Grilled BN Ranch beef filet with red wine-shallot butter, green and yellow beans persillade, roasted fennel, and watercress Candied orange, cardamom, and almond ice cream bombe
Friday, September 30 $125 Seared California albacore with charred heirloom tomatoes and onions, chanterelles, and flageolet beans vinaigrette Pennyroyal Farm goat cheese soufflé with roasted pimiento pepper purée and thyme Grilled Paine Farm squab with wild black pepper sauce, glazed turnips, rice pilaf, and eggplant fritters Calville Blanc d’Hiver apple and lemon feuilleté with huckleberry ice cream
Saturday, October 1 $125 Green bean and chanterelle salad with roasted wine grapes, pickled pearl onions, and fried sage Seared sea scallops with fennel purée, pancetta, and Meyer lemon and herb salsa Spit-roasted Llano Seco Ranch pork loin with golden plum glaze, crispy Mountain Rose potatoes, roasted turnips and carrots, and sautéed mustard greens Bittersweet chocolate soufflé with crème anglaise
RESTAURANT MENU
Downstairs dinner menus for September 24- October 1, 2016
Saturday, September 24 $125
Insalata di mare with smoked black cod, slow-baked king salmon, cucumbers,
and golden beets
Agnolotti in tomato brodo with fried sage
Wolfe Ranch quail grilled with myrtle; with sweet pepper fritters, shellbeans,
and Kari’s garden lettuces
Fig millefoglie with Marsala ice cream
Closed Sunday
Monday, September 26 $75
Andante Dairy goat cheese frittelle with watercress, roasted figs,
and coriander vinaigrette
Sicilian-style fish and shellfish couscous with saffron and almonds,
fresh shell beans, and sweet peppers
Frozen cassata
Tuesday, September 27 $100
Squash blossom and basil budino with heirloom tomatoes, wild rocket, and mint
Pan-roasted king salmon with flageolet beans and red peppers al agrodolce
Grilled Sonoma County duck breast with sweet corn frittelle, broccoli di Ciccio,
and Black Mission figs
Ruby Red apple and pear sorbetti with huckleberry granita
Wednesday, September 28 $100
King salmon carpaccio with cucumbers, basil, and golden tomato gelée
Shell bean minestrone with sweet pepper and Parmesan raviolini
Grilled Elliott Ranch lamb rack, loin, and leg with smoky roasted eggplant,
green beans, and fried squash blossoms
Black Mission fig galette with raspberry ice cream
Thursday, September 29 $100
Friture of Monterey Bay squid and squash blossoms with purslane, mint, and aïoli
Rockfish tagine with Black Krim tomatoes, potatoes, and chermoula
Grilled BN Ranch beef filet with red wine-shallot butter, green
and yellow beans persillade, roasted fennel, and watercress
Candied orange, cardamom, and almond ice cream bombe
Friday, September 30 $125
Seared California albacore with charred heirloom tomatoes and onions,
chanterelles, and flageolet beans vinaigrette
Pennyroyal Farm goat cheese soufflé with roasted pimiento pepper purée
and thyme
Grilled Paine Farm squab with wild black pepper sauce, glazed turnips,
rice pilaf, and eggplant fritters
Calville Blanc d’Hiver apple and lemon feuilleté with huckleberry ice cream
Saturday, October 1 $125
Green bean and chanterelle salad with roasted wine grapes,
pickled pearl onions, and fried sage
Seared sea scallops with fennel purée, pancetta, and Meyer lemon and herb salsa
Spit-roasted Llano Seco Ranch pork loin with golden plum glaze,
crispy Mountain Rose potatoes, roasted turnips and carrots,
and sautéed mustard greens
Bittersweet chocolate soufflé with crème anglaise