August 3-8, 2015

Monday, August 3 $75
Poached Gulf shrimp with Little Gem lettuces, pickled gold beets,
and chervil mayonnaise
Grilled Becker Lane pork loin with wild fennel, Cannard Farm shell beans,
tomato confit, and spicy mustard greens
Nectarine and raspberry galette with vanilla ice cream

Tuesday, August 4 $100
Seared albacore tuna with green tomato and mustard seed salsa,
Copra onion rings, and watercress
Squash blossom soup with Parmesan custard and pesto
Grilled Cattail Creek lamb chop and saddle with Annabelle’s serpolet,
tomato stuffed with black olives, eggplant and chanterelle gratin, and mesclun salad
Mulberry ice cream crêpe with peaches

Wednesday, August 5 $100 An All-Seafood Menu
Local halibut carpaccio with black truffles, Provençal olive oil,
and chervil salad
Shrimp and sea scallop ravioli with tomato confit and mint
King salmon grilled in a fig leaf with red wine sauce, romano beans,
fennel cooked with its pollen, fingerling potatoes, and watercress
Strawberry and raspberry feuilleté with candied rose

Thursday, August 6 $100
Antipasto of sheep’s-milk ricotta, roasted peppers, cured ham, and fennel salad
Petite bourride of Santa Cruz lingcod with new potatoes and bay
Grilled Wolfe Ranch quail with green grapes, onion confit, rainbow carrots,
and creamy stoneground polenta
Raspberry ice cream Pavlova with plums and blackberries

Friday, August 7 $125
An apéritif
Chino Ranch corn and sweet pepper soups with flowering anise hyssop
Grilled shellfish and Rossa di Milano onions with herb and tomato coulis
Liberty duck breast and black truffle sausage with potato and braised garlic purée,
escarole cooked in mirepoix, and watercress
Raspberry, peach, and blackberry ice cream bombe

Saturday, August 8 $125
An apéritif
Gulf shrimp, cucumber, and cherry tomato salad with lemon mayonnaise and chervil
Wild herb and cured ham agnolotti in yellow tomato consommé
Grilled BN Ranch beef rib-eye with black truffle butter, smoky chanterelles,
onion rings, and fresh butter beans cooked in red wine with bay
Flavor King plum galette with fennel flower ice cream