RESTAURANT MENU

Downstairs Dinner Menus for the week of April 21-26, 2014

Monday, April 21 $65
Asparagus and roasted morels with La Quercia prosciutto and rocket salad
Agnello con frittella palermitana: grilled Full Belly Farm lamb and merguez sausage
with spring vegetable stew and sweet pea risotto cakes
Toasted almond ice cream pasticcini with strawberries

Tuesday, April 22 $85
Gulf shrimp, basil, and shaved asparagus salad with new garlic vinaigrette
Lasagne verdi with wild nettles and sheep’s-milk ricotta
Llano Seco Ranch pork loin grilled with rosemary; with sweet peas, fried artichokes,
and spring onions al agrodolce
Lemon verbena panna cotta with strawberries and candied kumquats

Wednesday, April 23 $85
Insalata di mare with local halibut, scallops, shrimp, nasturtiums, and marjoram
Sweet pea risotto with prosciutto and sage
Full Belly Farm lamb loin and Parmesan-fried chop with artichokes alla romana
and DeeAnn’s garden lettuces
Zuppa di frutta with strawberries and ginger parfait

Thursday, April 24 $85
Little Gems lettuce with Monterey Bay sardine filets and artichoke caponata
Fava bean ravioli with rosemary and savory
Grilled Wolfe Ranch quail alla diavola with new garlic cloves, sweet peas,
and fried parsnips
Frozen Sicilian cassata

Friday, April 25 $100
An aperitivo
Spring onion and green garlic torta with radish, artichoke, and sweet pea salad
Zuppa di pesce with fava beans and fennel
Salmon Creek Ranch duck breast with grilled asparagus,
new-crop Yukon Gold potatoes, and wild lambsquarters
Meyer lemon gelato crespelle with strawberries and candied rose petals

Saturday, April 26 $100
An aperitivo
Yellowtail jack crudo with Oro Blanco grapefruit, celery salad, and Espelette pepper
New garlic soufflé with asparagus and morel mushrooms
Grilled Paine Farm squab on fava bean croutons; with little white turnips and Dragon’s Tongue rocket
Hazelnut praline gelato and chocolate sorbetto meringata