RESTAURANT MENU

Downstairs Dinner Menus for the Week of January 16-21, 2017
Black Truffle Week

Monday, January 16 $75
Salade frisée aux lardons
Spit-roasted Riverdog Farm chicken stuffed under the skin with black truffle;
with celery root and potato purée, savoy cabbage, and carrots
Baba au rhum with tangerines

Tuesday, January 17 $100
Steamed black cod with warm potato and fennel salad and black truffle
Winter greens raviolini with squab brodo and sage
Spit-roasted brined Becker Lane Farm pork loin with roasted green garlic,
sautéed spinach and escarole, and kabocha squash pancake
Page mandarin sorbetto and wildflower honey ice cream meringata

Wednesday, January 18 $100
Black truffle pudding-soufflé with mâche salad and hedgehog mushrooms
Pan-roasted ling cod with lentils and parsley sauce
Grilled Sonoma County duck breast à l’orange with Gold Ball turnip gratin,
mustard greens, and roasted carrots
Hazelnut marjolaine with bittersweet chocolate

Thursday, January 19 $100
Black truffle bagna cauda with Belgian endive and shaved vegetable salad
Wild mushroom agnolotti in brodo with sherry and sage
Elliott Ranch lamb loin, leg, and pan-fried chop with parsnip purée, spinach,
and green olive salsa
Lindsey’s almond cake with huckleberry ice cream and candied Meyer lemon

Friday, January 20 $125
Dungeness crab salad with black truffle vinaigrette, celery root, and mâche
Potato gnocchi with chanterelle mushrooms, red wine, and sage
Paine Farm squab grilled with honey and savory; with Ojibwe wild rice,
rainbow carrots, and Scarlet Frills mustard greens
Sicilian cassata with blood orange sorbetto and pistachio croccante

Saturday, January 21 $125
Morel mushrooms à la crème with rocket, frisée, and crisp pancetta
Seared sea scallops with black truffle, celeriac, and leeks julienne
Stemple Creek Ranch beef loin grilled with thyme and green garlic;
with little white turnips, watercress, and Marchand de vin sauce
Warm chocolate fondant with Chartreuse ice cream