Downstairs dinner menus for the week of April 22-April 27, 2019
Monday, April 22 $75 Riverdog Farm asparagus and curly endive salad with pork rillettes and mustard blossoms Northern halibut with sorrel beurre blanc and English pea and spring onion ragout Blueberry tartlet
Tuesday, April 23 $110 Skillet-roasted asparagus with wild rocket and romesco sauce Toasted fideus pasta with clams, peas, and allioli Wolfe Ranch quail grilled with cumin; with artichokes and fava beans Pixie tangerine and coconut sherbets with kumquats
Wednesday, April 24 $110 Asparagus fritters with Little Gem lettuces and fresh ricotta Bodega Bay black cod with sweet pea and fava bean ragù Becker Lane Farm pork loin grilled with wild fennel and sage; with red flint polenta and spring onions Rhubarb galette with candied orange ice cream
Thursday, April 25 $110 Grilled scallop and spring asparagus salad with Meyer lemon sauce mousseline Hand-made garganelli pasta with peas, basil, and Parmesan Fried Full Belly Farm lamb chops and roasted leg and loin with Lucques olive sauce, carrots, and spring onion gratin Lindsey’s almond cake with strawberries, rhubarb, and muscat ice cream
Friday, April 26 $125 Crispy Mt. Lassen steelhead trout with curly endive salad, golden beets, and mustard cream Sweet pea soup with prosciutto and mint Grilled Magruder Ranch grass-fed beef New York steak au poivre with potato–green garlic purée, artichoke and spring onion fritters, and wild rocket Crêpes suzette
Saturday, April 27 $125 A Provençal menu Goat cheese and asparagus tart with garden lettuces and herb vinaigrette Petite bouillabaisse: local fish and shellfish soup with rouille and croûtons Grilled Paine Farm squab with honey and wild fennel sauce, Lulu’s fennel gratin, crispy artichokes, and wilted spring greens Tangerine–orange blossom sherbet with strawberries and almond rochers
RESTAURANT MENU
Downstairs dinner menus for the week of April 22-April 27, 2019
Monday, April 22 $75
Riverdog Farm asparagus and curly endive salad with pork rillettes
and mustard blossoms
Northern halibut with sorrel beurre blanc and English pea and spring onion ragout
Blueberry tartlet
Tuesday, April 23 $110
Skillet-roasted asparagus with wild rocket and romesco sauce
Toasted fideus pasta with clams, peas, and allioli
Wolfe Ranch quail grilled with cumin; with artichokes and fava beans
Pixie tangerine and coconut sherbets with kumquats
Wednesday, April 24 $110
Asparagus fritters with Little Gem lettuces and fresh ricotta
Bodega Bay black cod with sweet pea and fava bean ragù
Becker Lane Farm pork loin grilled with wild fennel and sage; with red flint polenta
and spring onions
Rhubarb galette with candied orange ice cream
Thursday, April 25 $110
Grilled scallop and spring asparagus salad with Meyer lemon sauce mousseline
Hand-made garganelli pasta with peas, basil, and Parmesan
Fried Full Belly Farm lamb chops and roasted leg and loin with Lucques olive sauce,
carrots, and spring onion gratin
Lindsey’s almond cake with strawberries, rhubarb, and muscat ice cream
Friday, April 26 $125
Crispy Mt. Lassen steelhead trout with curly endive salad, golden beets,
and mustard cream
Sweet pea soup with prosciutto and mint
Grilled Magruder Ranch grass-fed beef New York steak au poivre
with potato–green garlic purée, artichoke and spring onion fritters,
and wild rocket
Crêpes suzette
Saturday, April 27 $125
A Provençal menu
Goat cheese and asparagus tart with garden lettuces and herb vinaigrette
Petite bouillabaisse: local fish and shellfish soup with rouille and croûtons
Grilled Paine Farm squab with honey and wild fennel sauce, Lulu’s fennel gratin,
crispy artichokes, and wilted spring greens
Tangerine–orange blossom sherbet with strawberries and almond rochers
2019-04-20 15:50:12