RESTAURANT MENU

Downstairs dinner menus for the week of January 15-20, 2018

Monday, January 15 $75
Artichokes and leeks vinaigrette with frisée and Dijon mustard
Steak frites: Grilled grass-fed beef bavette steak with fried potatoes
and Béarnaise sauce
Gâteau Basque with sour cherries and Armagnac

Tuesday, January 16 $100
Winter vegetable salad with black truffle vinaigrette
Spaghetti alla chitarra con ricci di mare: Hand-made spaghetti
with shellfish sauce
Grilled leg and fried rack and loin of lamb, with green garlic purée,
and wilted escarole and tatsoi
Tangerine zuppa di frutta with blood orange sorbetto

Wednesday, January 17 $100
Grilled scallops and fennel with chicories and preserved lemon vinaigrette
Winter minestrone with wild rocket pesto and Parmesan
Becker Lane Farm pork loin roasted with rosemary, mustard,
and herby bread crumbs; with savoy cabbage
and glazed little carrots
Bosc pear galette with vin santo ice cream

Thursday, January 18 $100
Pacific cod fritters with fennel, radish, and blood orange salad
Tagliatelle with clams, parsley, green garlic, and prosciutto
Grilled Devil’s Gulch Ranch poussin with wild mushroom and Marsala sauce,
potato purée, and spinach
Bittersweet chocolate tart with almond praline

Friday, January 19 $125
Dungeness crab cake with julienned vegetables and Meyer lemon mayonnaise
Risotto with butternut squash, Parmesan, and black truffle
Grilled Stemple Creek Ranch beef loin with marrow butter, shoestring potatoes,
and herb salad
Chocolate soufflé with Chartreuse crème anglaise

Saturday, January 20 $125
Black cod, Treviso, and celery root salad with black truffle and fried parsnips
Wild mushroom ravioli in green garlic brodo
Grilled Paine Farm squab with chili butter, roasted butternut squash,
sautéed chard, and cardoon fritters
Meyer lemon ice cream meringue tartlet