RESTAURANT MENU

March 30-April 4, 2015

Monday, March 30 $65
Antipasto of artichokes with mint, fava bean and green garlic bruschetta,
and La Quercia prosciutto
Cuscus alla trapanese: Sicilian-style fish and shellfish stew with saffron
and almonds, herbed couscous, and harissa sauce
Buttermilk panna cotta with strawberries

Tuesday, March 31 $85
Asparagus salad with yellowtail jack sott’olio, wild fennel, and golden beets
Lasagna verde with sheep’s-milk ricotta, spinach, and green garlic
Grilled James Ranch lamb leg and loin with artichokes, snap peas, and fried herb
and potato puffs
Zuppa di frutta with ginger parfait

Wednesday, April 1 $85
Fried Gulf shrimp with paprika, puntarelle and radish salad, and Meyer lemon salsa
Handmade garganelli with fava beans, pancetta, and sage
Stemple Creek Ranch beef loin grilled with wild thyme; with roasted asparagus
and Scarlet Frills mustard greens
Rhubarb millefoglie

Thursday, April 2 $85
Yellowtail jack crudo with fennel, wild rocket, shaved rhubarb, and mint
Fava bean agnolotti in squab brodo with asparagus and sage
Becker Lane Farm pork loin grilled with mustard and thyme; with little turnips,
snap peas, and fried farro
Chocolate sherbet and hazelnut ice cream meringata

Friday, April 3 $100
An aperitivo
Roasted asparagus with green garlic budino and snap pea salad
Northern halibut steamed with fresh turmeric and ginger
Sonoma County duck breast grilled with sweet spices; with golden carrot purée,
spinach, and plum mostarda
Meyer lemon pasticcini with huckleberry sauce

Saturday, April 4 $100
An aperitivo
Morel mushroom torta with DeeAnn’s garden lettuces
Zuppa di pesce with Mendocino rockfish, Manila clams, and wild fennel
Wolfe Ranch quail grilled with myrtle and balsamico; with red carrots, asparagus,
and fried fingerling potatoes
Bittersweet chocolate fondant with blood orange ice cream