RESTAURANT MENU


Downstairs dinner menus for June 24-July 1, 2017

Saturday, June 24 $125
Squash blossom fritters with sheep’s-milk ricotta and black truffles
Mendocino rockfish soup with sorrel and garlic crouton
Grilled Paine Farm squab with red chili butter, crispy new potatoes, erbette chard,
and Martin’s romano beans
Loganberry, raspberry, and strawberry ice cream bomba

Closed Sunday

Monday, June 26
Chez Panisse Restaurant will be closed for a private event.

Tuesday, June 27 $100
Shaved porcini mushroom salad with Parmesan, new garlic, and mint
Wild king salmon with cucumbers, capers, and Prosecco butter
James Ranch lamb rack, loin, and leg with eggplant roasted in the coals,
romano beans, and pesto sauce
Honey-Muscat cake with strawberry ice cream and candied rose petals

Wednesday, June 28 $100
Insalata di mare with shrimp and squid, cucumbers, coriander,
and shishito peppers
Lasagna verde with porcini mushrooms
Rancho Llano Seco pork loin grilled with sage; with watercress, green beans,
and fried green tomatoes
Red wine-raspberry granita with nectarine sorbetto and boysenberries

Thursday, June 29 $100
Gold beet carpaccio with ginger, Meyer lemon, fried capers, and radish sprouts
Lulu’s bourride with Mendocino rockfish and wild fennel
Wolfe Ranch quail grilled with cumin; with sweet corn polenta, green beans,
and summer chanterelles
June Glo nectarine galette with ras al hanout ice cream and raspberries

Friday, June 30 $125
Ling cod brandade with black truffle, haricot verts, and summer chanterelles
Sweet corn and Dungeness crab soup with crème fraîche and green coriander
Preston Point Farm lamb roasted in the fireplace with béarnaise sauce,
glazed carrots, shoestring potatoes, and watercress
Lemon verbena profiteroles with strawberries and blackberries

Saturday, July 1 $125
Wild king salmon slow-baked on fig leaves with cucumbers
and nasturtium salsa
Summer vegetable minestrone with squash blossom and ricotta tortellini
Grilled Stemple Creek Ranch grass-fed beef loin with black truffle butter,
crispy potatoes, scarlet turnips, and garden lettuces
Boysenberry sorbetto and vanilla parfait meringata with peaches