RESTAURANT MENU

April 20-25, 2015
A Week of Strawberries

Monday, April 20 $65
Asparagus fritters with Meyer lemon mayonnaise, pickled beets,
and frisée salad
Grilled Wolfe Ranch quail with creamy morel mushroom sauce, sweet peas,
and rice pilaf
Zuppa di frutta with strawberry sorbetto

Tuesday, April 21 $85
Smoked black cod and Little Gems lettuce salad with radishes
and walnut vinaigrette
Sweet pea and golden beet soups with scallions, green coriander,
and nasturtiums
Full Belly Farm lamb loin and Pecorino-fried chop with fennel purée,
asparagus, pickled green garlic, and tarragon salsa
Rhubarb galette with strawberry ice cream

Wednesday, April 22 $85
Local halibut tartare with Belgian endive, shaved asparagus, ginger, and lime
Lasagna verde with spring greens, ricotta, and morel mushrooms
Llano Seco Ranch pork loin grilled with myrtle; with artichokes and snap peas,
fried spring onions, and Scarlet Frills mizuna
Crème caramel with strawberries and kumquats

Thursday, April 23 $85
Asparagus and fava bean salad with smoked duck breast, kumquats,
and anise hyssop
Shellfish mezzaluna with green garlic, marjoram, and saffron brodetto
Grilled Paine Farm squab with sage crostino, roasted Belgian endive,
snap peas, and watercress
Strawberry sorbetto meringata with rose petals

Friday, April 24 $100
An aperitivo
Roasted asparagus with house-cured salumi, morel mushroom salsa,
and watercress
Green, red, and gold hand-cut linguine with Gulf shrimp, paprika, and peas
Grilled Sonoma County duck breast and leg with fava bean gratin,
amaranth greens, sage, and toasted hazelnuts
Strawberry cassata

Saturday, April 25 $100
An aperitivo
Yellowtail jack crudo with fennel, anise hyssop, calendula petals,
and Prosecco gelée
Morel mushroom raviolini with sage and sweet peas
Magruder Ranch beef loin grilled with thyme and black pepper;
with Béarnaise sauce, asparagus, and fried fingerling potatoes
Meyer lemon ice cream pasticcini with strawberries