RESTAURANT MENU



 

Downstairs Dinner menus for the week of January 30-February 4, 2012

Black Truffle Week

Monday, January 30 $60
Warm escarole and winter vegetable salad with black truffles
Cassoulet Toulousain: Braised Magruder Ranch pork and white shell bean ragoût
with duck leg confit, garlic sausage and bread crumbs
Crème DHomère

Tuesday, January 31 $80
Cannard Farm leek salad with egg and pancetta and black truffle vinaigrette
Fish and shellfish ragoût with fennel and green garlic aïoli
Grilled Liberty duck breast with Kumquat and ginger, crispy potatoes
with black trumpets, and mâche salad
Coconut vacherin with kiwi sherbet and roasted pineapple

Wednesday, February 1 $80
Dungeness crab cake and watercress salad with olio nuovo
Winter minestrone with green garlic and rocket pesto
Grilled Wolfe farm quail with black truffle sauce, wild mushrooms, fried potatoes
and Jerusalem artichokes
Apple-candied orange galette with Grand Marnier ice cream

Thursday, February 2 $80
Petrale sole and leek terrine with black truffle vinaigrette
Bellwether ricotta ravioli with wild mushrooms and olio nuovo
Spit-roasted Becker Lane pork loin with prune and Armagnac,
and straw potato cake with green garlic
Espresso and caramel ice cream meringata

Friday, February 3 $95
An apéritif
Fried shrimp and winter vegetables with horseradish cream
Lobster bisque and truffled petrale sole quenelle
Grilled yellowfin tuna with black pepper and olive salsa, Savoy cabbage and tat soy,
and roasted potatoes with green garlic
Crêpes Suzette

Saturday, February 4 $95
An apéritif
Warm chicory salad with goose confit and goose prosciutto
Steamed ling cod wrapped in cabbage leaves with black truffle butter sauce
Grilled rack and loin of Watson Ranch lamb with thyme and green garlic;
artichoke and new onion gratin
Meyer lemon soufflé