Downstairs dinner menus for the week of August 20-August 25, 2018

Monday, August 20 $75
Charentais melon and mâche salad with cucumber and anise hyssop gelée
Summer cassoulet: fresh shell bean and romano bean ragoût
with grilled Cattail Creek Ranch lamb, garlic sausage,
tomato confit, and wild rocket
Raspberry ice cream vacherin with peaches

Tuesday, August 21 $100
A Menu Inspired by When French Women Cook by Madeleine Kamman
Salade de tomates au verjus: tomato salad with verjuice and shallots
Comté soufflé with warm summer chanterelles
Loetitia’s canard aux figues et au citron: spit-roasted Full-Tilt Farms duckling
stuffed with figs and lemon; with crispy potato cake, haricots verts,
and watercress
Peaches à la royale

Wednesday, August 22 $100
Grilled Monterey Bay squid with cucumber and borlotti bean salad, rocket,
and basil mayonnaise
Corn and amaranth soups with cumin butter
Rancho Llano Seco pork alla milanese with fried capers, potato purée,
and Annabelle’s rapini
Plum galette with ginger ice cream

Thursday, August 23 $100
Wild king salmon carpaccio with cucumber salad, ginger, and flowering coriander
Manila clams with crispy pancetta and nettle risotto
Grilled Sonoma County duck breast with roasted fig sauce, purple pearl onions,
chanterelles, and haricots verts
Mulberry granita with strawberry and lemon verbena sherbets

Friday, August 24 $125
Pennyroyal Farm goat cheese pudding-soufflé with radish and herb salad
Wild king salmon à la nage with cucumbers and nasturtium butter
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye
with Marchand de vin butter, shell bean gratin,
and tomato confit
Strawberry tartlet

Saturday, August 25 $125
Herb-crusted albacore with heirloom tomatoes, cucumbers, green olives, and aïoli
Lobster cappelletti with chanterelle mushrooms and sauce américaine
Grilled Wolfe Ranch quail with pancetta and summer savory; with amaranth greens,
succotash, and watercress
Raspberry dacquoise