October 5-10, 2015

Monday, October 5 $75
Erbette chard and leek frittata with green bean and red pepper salad
Tuscan fish and shellfish stew with late summer tomatoes, red wine,
and grilled garlic toast
Lemon verbena and huckleberry ice cream pasticcini

Tuesday, October 6 $100
Georgia shrimp with Little Gem salad, Chino Ranch peppers, and anise hyssop
Herb and lemon risotto with squid cooked in its ink
Watson Ranch lamb chop and saddle grilled over vine cuttings; with thyme,
stuffed Early Girl tomato, fresh shell beans, and mesclun salad
Apple and huckleberry galette with crème fraîche ice cream

Wednesday, October 7 $100
Grilled shellfish salad with heirloom cucumbers, purslane, and Marash pepper
Summer squash and zucchini blossom soup with shell beans and basil pesto
Spit-roasted Becker Lane pork loin with rosemary and quince,
Chino Ranch greens cooked with fennel, and sweet pepper fritters
Raspberry ice cream crêpe with roasted Black Mission figs

Thursday, October 8 $100
Sheep’s-milk ricotta with chermoula, marinated beets with cumin,
and smoky pepper salad
Roasted Bolinas black cod with wilted greens and preserved lemon salsa
Grilled Wolfe Ranch quail with saffron and apricot, herb couscous,
and fried eggplant
Lindsey’s almond cake with honey ice cream and plum coulis

Friday, October 9 $125
An apéritif
King salmon, yellowfin tuna, and halibut tartare with radish and pepper salad
Chino Ranch sweet corn soup with lobster and chervil
Grilled Paine Farm squab with salmis sauce, chanterelle mushrooms,
Cannard Farm Castelfranco chicories, and potato gnocchi
Passionfruit ice cream and strawberry sherbet meringata

Saturday, October 10 $125
An apéritif
Wild mushroom and savory galette with DeeAnn’s garden salad
Sea scallop and chervil ravioli with sweet pepper coulis
Grilled Magruder Ranch grass-fed beef with herb butter, Rossa di Milano onions,
yellow romano bean fritters, and cherry tomatoes
Chocolate, stracciatella, and toasted almond ice cream bombe