Downstairs dinner menus for the week of September 17-September 22, 2018
Monday, September 17 $75 Three Moroccan salads: spicy eggplant, cucumber and mint, romano bean and paprika Paula Wolfert’s hut tungera: Local fish and shellfish tagine cooked in the fireplace with charmoula, tomatoes, peppers, preserved lemon, and couscous Strawberry sherbet with mulberry and candied rose
Tuesday, September 18 $100 Scallop and anise hyssop fritters with cucumber salad and lemon mayonnaise Fresh ricotta raviolini with chanterelles and gremolata Grilled leg, rack, and loin of James Ranch lamb with Picholine olive tapenade, shell bean and tomato gratin, and wilted wild greens Strawberry île flottante
Wednesday, September 19 $100 Wild king salmon and cucumber carpaccio with fried capers and ginger Herb and Parmesan tortellini in Valencia tomato brodo Sonoma County duck breast grilled with sage; with roasted wine grapes, straw potato cake, and chanterelles Plum galette with raspberry ice cream
Thursday, September 20 $100 Seared albacore with chanterelle and haricot vert salad and aïoli Pennyroyal Farm goat cheese soufflé with roasted pepper purée and thyme Spit-roasted Rancho Llano Seco pork loin with succotash, charred tomatoes, and rocket salad Blackberry and buttermilk sherbets with raspberries and meringue
Friday, September 21 $125 Heirloom tomato and onion galette with Lucques olive and marjoram salsa California white sea bass with potatoes, sweet peppers, and green coriander Grilled Wolfe Ranch quail stuffed with couscous; with green beans, erbette chard, and watercress Strawberry and raspberry bombe glacée
Saturday, September 22 $125 Fall tomato and roasted pepper salad with butter beans and rocket Lobster and corn risotto with piccolo fino basil Stemple Creek Ranch grass-fed beef rib-eye with Marchand de vin butter, chanterelles, and onion rings Mulberry zuppa di frutta with pear and raspberry sherbets
RESTAURANT MENU
Downstairs dinner menus for the week of September 17-September 22, 2018
Monday, September 17 $75
Three Moroccan salads: spicy eggplant, cucumber and mint, romano bean
and paprika
Paula Wolfert’s hut tungera: Local fish and shellfish tagine cooked in the fireplace
with charmoula, tomatoes, peppers, preserved lemon, and couscous
Strawberry sherbet with mulberry and candied rose
Tuesday, September 18 $100
Scallop and anise hyssop fritters with cucumber salad and lemon mayonnaise
Fresh ricotta raviolini with chanterelles and gremolata
Grilled leg, rack, and loin of James Ranch lamb with Picholine olive tapenade,
shell bean and tomato gratin, and wilted wild greens
Strawberry île flottante
Wednesday, September 19 $100
Wild king salmon and cucumber carpaccio with fried capers and ginger
Herb and Parmesan tortellini in Valencia tomato brodo
Sonoma County duck breast grilled with sage; with roasted wine grapes,
straw potato cake, and chanterelles
Plum galette with raspberry ice cream
Thursday, September 20 $100
Seared albacore with chanterelle and haricot vert salad and aïoli
Pennyroyal Farm goat cheese soufflé with roasted pepper purée and thyme
Spit-roasted Rancho Llano Seco pork loin with succotash, charred tomatoes,
and rocket salad
Blackberry and buttermilk sherbets with raspberries and meringue
Friday, September 21 $125
Heirloom tomato and onion galette with Lucques olive and marjoram salsa
California white sea bass with potatoes, sweet peppers, and green coriander
Grilled Wolfe Ranch quail stuffed with couscous; with green beans, erbette chard,
and watercress
Strawberry and raspberry bombe glacée
Saturday, September 22 $125
Fall tomato and roasted pepper salad with butter beans and rocket
Lobster and corn risotto with piccolo fino basil
Stemple Creek Ranch grass-fed beef rib-eye with Marchand de vin butter,
chanterelles, and onion rings
Mulberry zuppa di frutta with pear and raspberry sherbets