RESTAURANT MENU

May 18-23, 2015

Monday, May 18 $75
Green and yellow romano bean salad with duck confit, savory,
and toasted hazelnuts
Grilled wild king salmon with leeks, house-cured pancetta, spinach,
and red wine sauce
Rhubarb galette with candied orange ice cream

Tuesday, May 19 $100
Smoked wild king salmon salad with purslane, green coriander,
and sweet corn salsa
New garlic soufflé with porcini mushrooms, spinach, and Pecorino
Wolfe Ranch quail grilled with pancetta and sage; with green beans
fried Butterball potatoes, and fig mostarda
Zuppa di frutta with strawberries and lemon verbena parfait

Wednesday, May 20 $100
Wild king salmon gravlax with basil, cucumbers, golden beets,
and DeeAnn’s garden lettuces
Fava bean agnolotti in morel mushroom brodo
Grilled Llano Seco Ranch pork loin with sweet corn fritters, asparagus,
and roasted Apache apricots with sage
Snowchaser blueberry clafoutis with crème Chantilly

Thursday, May 21 $100
Wild king salmon and halibut carpaccio with anise hyssop, radishes,
and cucumber gelée
Asparagus soup with morel mushrooms and mint
Grilled Full Belly Farm lamb rack and loin with potato and new garlic gratin,
carrots, peas, and summer savory
Strawberry and rhubarb tartlet with candied rose petals

Friday, May 22 $125
An aperitivo
Wild king salmon baked on fig leaves with tarragon, snap pea,
and Dragon Tongue radish salad
Hand-cut mandilli di seta with basil, sheep’s-milk ricotta,
and roasted Sungold tomatoes
Magruder Ranch beef loin grilled with savory and new garlic; with fava bean fritters,
amaranth greens, and porcini mushrooms
Meyer lemon and Snowchaser blueberry millefoglie

Saturday, May 23 $125
An aperitivo
Insalata di mare with Gulf shrimp, wild king salmon, smoked scallops,
and nasturtium and chive blossoms
Lasagna verde with wild mushrooms, spinach, and thyme
Grilled Paine Farm squab with roasted cherries, snap peas,
and fried Red Flint corn polenta
Strawberry gelato and strawberry-rose sorbetto meringata