RESTAURANT MENU


March 2-7, 2015

Monday, March 2 $65
Artichoke and cardoon caponata with handmade mozzarella and rocket salad
Cosciotto d’agnello ripieno: Grilled James Ranch leg of lamb stuffed
with green garlic and rosemary; with braised endive, green lentils,
and roasted new potatoes
Honey ice cream crespelle with oranges and candied kumquats

Tuesday, March 3 $85
Fried local petrale sole with celery and radish salad, and chervil rémoulade
Sweet pea caramelle with chanterelle mushrooms and sage
Grilled Sonoma County duck breast with crispy potatoes, wild rocket,
and fennel cooked with blood oranges
Meyer lemon sherbet and huckleberry ice cream meringata

Wednesday, March 4 $85
Belgian endive and Dungeness crab salad with mint, black pepper,
and crème fraîche
Bolinas black cod with sweet peas, Meyer lemon, and fried sage
Becker Lane Farm pork loin grilled with paprika; with asparagus,
roasted savoy cabbage, and herb spätzle
Citrus île flottante

Thursday, March 5 $85
Asparagus and chanterelle salad with almonds, curly endive,
and coriander vinaigrette
Green celery and golden beet soups with tarragon cream
Riverdog Farm chicken spit-roasted with black truffles; with roasted leeks, spinach,
and fried shoestring potatoes
Baked Alaska with coconut ice cream and tangerine sherbet

Friday, March 6 $100
An aperitivo
Smoked black cod and fennel salad with capers and cipolline sott’aceto
Agnolotti del plin in brodo with sweet peas and black truffle
Wolfe Ranch quail grilled with sage and breadcrumbs; with mustard greens,
cardoons, and white beans cooked in red wine
Tangerine and caramel pasticcini with bittersweet chocolate sauce

Saturday, March 7 $100
An aperitivo
Yellowtail jack carpaccio with mustard flowers, radishes, and garden cresses
Sheep’s-milk ricotta mezzaluna with escarole and black truffle
Stemple Creek Ranch beef rib-eye grilled with green garlic;
with roasted chanterelles, wild nettles, and fennel frittelle
Candied orange, walnut, and chocolate bomba