RESTAURANT MENU

Downstairs dinner menus for the week of July 25-30, 2016

Monday, July 25 $75
Fried squash blossoms stuffed with corn and basil; with cucumbers,
cherry tomatoes, and saffron vinaigrette
Llano Seco Ranch pork shoulder spit-roasted with garlic and rosemary;
with shell beans, sweet peppers, and curly mustard greens
Blackberry and lemon verbena ice cream pasticcini with Suncrest peaches

Tuesday, July 26 $100
Heirloom tomato and Charentais melon salad with sheep’s-milk ricotta
and green coriander vinaigrette
Stuffed Monterey Bay squid with saffron, almonds, oregano, and sweet pepper sauce
Cattail Creek lamb rack, loin, and leg grilled with cumin and garlic;
with fried squash blossoms, romano beans, tomatillos de milpa,
and rocket
Peach and blackberry sherbets with red currant and raspberry gelée

Wednesday, July 27 $100
Roasted chanterelle mushroom and green bean salad with hazelnuts and crisp pancetta
Shellfish ravioli in golden tomato brodetto
Sonoma County duck breast with wild blackberry sauce, sweet corn polenta, zucchini,
and amaranth greens
Raspberry ice cream and strawberry sorbetto meringata
with Blossom Bluff Orchards peaches

Thursday, July 28 $100
Chez Panisse Restaurant will be closed for a private event

Friday, July 29 $125
Black Prince tomato gazpacho with cucumbers, basil, and squash blossom fritters
Valencian rice with Monterey Bay squid, wild fennel, saffron, green beans, and aïoli
Grilled rack, loin, and sausage of Paine Farm lamb with Lucques olive salsa,
eggplant stuffed with peppers, Mountain Rose shoestring potatoes,
and rocket salad
Raspberry and noyau ice cream bombe with plum sherbet

Saturday, July 30 $125
Local halibut tartare with shaved cucumber and radish salad,
watercress, and black truffle
Pan-seared sea scallops with sweet corn and romesco sauce
Spit-roasted Llano Seco Ranch pork loin with fried herb salsa, fresh garbanzo beans,
and carrots roasted with coriander
Meyer lemon meringue tartlet with summer berries