October 20-25, 2014

Monday, October 20 $65
Grilled Monterey Bay squid and escarole salad with fennel and mint
Agnello con fregola sarda: Sardinian-style braised lamb with fregola pasta,
roasted kabocha squash, and rocket salad
Meyer lemon ice cream crêpe with huckleberries

Tuesday, October 21 $85
Indian-style nettle and sweet pepper fritters with late-summer tomato chutney
and watercress
Homemade bucatini pasta with spicy Tomales Bay clams, garlic,
and green coriander
Grilled Liberty duck breast with pomegranate sauce, winter squash
and cardamom gratin, roasted cipolline onions, and garden salad
Bosc pear île flottante with cinnamon and pistachio praline

Wednesday, October 22 $85
Local king salmon en gelée with sauce remoulade, golden beets, and watercress
Wild mushroom risotto with pancetta and mint
Spit-roasted Llano Seco Ranch pork loin with a herb and mustard crust,
Little Gem lettuces cooked in mirepoix, and crispy potatoes
Huckleberry ice cream meringue tartlet

Thursday, October 23 $85
Salad of Annabelle’s chicories, beets, and pears with balsamic vinegar
and prosciutto
Grilled Gulf shrimp and sea scallops with tomato coulis and marjoram
BN Ranch grass-fed beef tenderloin à la ficelle with sauce pearà, turnips
with their greens, and roasted vegetables
Chocolate sherbet and hazelnut parfait with almond meringue

Friday, October 24 $100
An apéritif
A Squab Dinner for Fall
Fall salad with chanterelles, hazelnuts, and squab liver toast
Consommé with winter squash, sherry, chestnuts, and fried sage
Grilled Paine Farm squab with huckleberry sauce, Chino Ranch parsnip root purée,
onion rings, and watercress
Meyer lemon soufflé

Saturday, October 25 $100
An apéritif
Pissaladière: Provençal onion galette with black olives and DeeAnn’s mesclun salad
Petite bouillabaisse of Pacific fish and shellfish with tomatoes and fennel
Grilled Wolfe Ranch quail with creamy garlic sauce, savoy spinach, chanterelles,
and crispy polenta
Pear sherbet and Beaumes-de-Venise ice cream bombe glacée