Downstairs dinner menus for the week of June 25-30, 2018
Monday, June 25 $75 Pennyroyal Farm goat cheese soufflé with haricots verts salad and hazelnut vinaigrette Lulu Peyraud’s canard aux olives: roasted Full-Tilt Farms duckling with new-crop Picholine olives and ginger; with duck liver toast, wilted greens, and roasted Chantenay carrots Apricot galette with wild fennel ice cream
Tuesday, June 26 $100 Grilled shellfish salad with wild rocket, cherry tomatoes, and tarragon sauce mousseline Sweet corn soup with a fried stuffed squash blossom Roasted Rancho Llano Seco pork loin with garlic and pistachio sausage crépinette; with roasted Knoll Farms figs, onions, crispy potatoes, and watercress Strawberry and raspberry tartlet
Wednesday June 27 $100 Pan-seared sea scallops with Chino Farm shell beans, fennel, and Cesare’s prosciutto Risotto with amaranth greens, roasted porcini mushrooms, and gremolata Elliott Ranch lamb grilled with cumin and lemon; with Black Prince tomato confit, yellow romano beans, and mustard frills Santa Rosa plum sherbet and cardamom parfait meringata
Thursday, June 28 $100 Wild king salmon tartare with cucumber salad, anise hyssop, and pain de mie toasts Porcini and nettle ravioli in garlic brodo with Parmigiano Reggiano Grilled breast and braised leg of Sonoma County duck with roasted fig sauce, creamy polenta, succotash, and squash blossom fritters Apricot soufflé
Friday, June 29 $125 Wild king salmon and scallop terrine with parsley sauce and radishes Fettuccine with Sungold tomato sauce, Sardinian bottarga, and Piccolo Fino basil Grilled Wolfe Ranch quail with black truffles, porcini mushrooms, haricots verts, and herb salad Vol-au-vent with summer berries
Saturday, June 30 $125 New potato and goat cheese tart with a salad of yellow romano beans, agretti, and basil Pan-seared California white sea bass with porcini mushrooms and wild fennel beurre blanc Spit-roasted Magruder Ranch grass-fed beef rib-eye with black truffle sauce, summer squash gratin, and onion rings Nectarine and boysenberry sherbets with red wine zuppa di frutta
RESTAURANT MENU
Downstairs dinner menus for the week of June 25-30, 2018
Monday, June 25 $75
Pennyroyal Farm goat cheese soufflé with haricots verts salad
and hazelnut vinaigrette
Lulu Peyraud’s canard aux olives: roasted Full-Tilt Farms duckling
with new-crop Picholine olives and ginger; with duck liver toast,
wilted greens, and roasted Chantenay carrots
Apricot galette with wild fennel ice cream
Tuesday, June 26 $100
Grilled shellfish salad with wild rocket, cherry tomatoes,
and tarragon sauce mousseline
Sweet corn soup with a fried stuffed squash blossom
Roasted Rancho Llano Seco pork loin with garlic and pistachio sausage crépinette;
with roasted Knoll Farms figs, onions, crispy potatoes, and watercress
Strawberry and raspberry tartlet
Wednesday June 27 $100
Pan-seared sea scallops with Chino Farm shell beans, fennel,
and Cesare’s prosciutto
Risotto with amaranth greens, roasted porcini mushrooms, and gremolata
Elliott Ranch lamb grilled with cumin and lemon; with Black Prince tomato confit,
yellow romano beans, and mustard frills
Santa Rosa plum sherbet and cardamom parfait meringata
Thursday, June 28 $100
Wild king salmon tartare with cucumber salad, anise hyssop,
and pain de mie toasts
Porcini and nettle ravioli in garlic brodo with Parmigiano Reggiano
Grilled breast and braised leg of Sonoma County duck with roasted fig sauce,
creamy polenta, succotash, and squash blossom fritters
Apricot soufflé
Friday, June 29 $125
Wild king salmon and scallop terrine with parsley sauce and radishes
Fettuccine with Sungold tomato sauce, Sardinian bottarga, and Piccolo Fino basil
Grilled Wolfe Ranch quail with black truffles, porcini mushrooms, haricots verts,
and herb salad
Vol-au-vent with summer berries
Saturday, June 30 $125
New potato and goat cheese tart with a salad of yellow romano beans, agretti,
and basil
Pan-seared California white sea bass with porcini mushrooms
and wild fennel beurre blanc
Spit-roasted Magruder Ranch grass-fed beef rib-eye with black truffle sauce,
summer squash gratin, and onion rings
Nectarine and boysenberry sherbets with red wine zuppa di frutta