downstairs dinner menus for the week of March 8-March 13, 2010
Monday, March 8 $60 Green asparagus and mustard flower tempura with mint gremolata Lasagne ai frutti di mare: shellfish lasagna in lobster and saffron cream with spinach, leeks, and peas Page mandarin and pistachio ice cream bombe
Tuesday, March 9 $75 Grilled asparagus and blood orange salad with olives and hazelnuts Watercress soup with Maine scallops Grilled rack, loin, and leg of James Ranch lamb with chanterelle mushrooms, sweet pea, fava bean, and fava bean shoots risotto, and mâche salad Meyer lemon soufflé
Wednesday, March 10 $75 Green asparagus soufflé and garden salad Grilled Northern halibut with escarole and salsa verde Provençal Agricola grass-fed beef daube with green garlic, Chino Ranch vegetables, and hand-cut spinach and herb pasta Kiwi and Page mandarin sherbet coupe with Champagne gelée
Thursday, March 11 $75 Deep-fried green asparagus with Meyer lemon Mayonnaise and garden lettuces Fish and shellfish ragoût with leeks, fennel, and saffron Grilled and braised acorn-fed Becker Lane pork with Chino Ranch savoy cabbage, roasted potatoes, and artichokes Floating island with Page mandarin
Friday, March 12 $95 An apéritif Grilled asparagus salad with cured ham and farm egg Shellfish ravioli with spinach and chervil butter Grilled rack, loin, and leg of James Ranch lamb with mustard flowers and grains, potato and sorrel gratin, and garden lettuces Smit Ranch Pink Lady apple tart with Cognac ice cream
Saturday, March 13 $95 An aperitif Red, golden, and Chioggia beet salad with horseradish cream Dungeness crab and asparagus soup with coriander Grilled Sonoma Liberty duck breast in kumquat and sherry sauce with turnip purée and Swiss chard fritters Marjolaine
RESTAURANT MENU
downstairs dinner menus for the week of March 8-March 13, 2010
Monday, March 8 $60
Green asparagus and mustard flower tempura with mint gremolata
Lasagne ai frutti di mare: shellfish lasagna in lobster and saffron cream with spinach, leeks, and peas
Page mandarin and pistachio ice cream bombe
Tuesday, March 9 $75
Grilled asparagus and blood orange salad with olives and hazelnuts
Watercress soup with Maine scallops
Grilled rack, loin, and leg of James Ranch lamb with chanterelle mushrooms, sweet pea, fava bean, and fava bean shoots risotto, and mâche salad
Meyer lemon soufflé
Wednesday, March 10 $75
Green asparagus soufflé and garden salad
Grilled Northern halibut with escarole and salsa verde
Provençal Agricola grass-fed beef daube with green garlic, Chino Ranch vegetables,
and hand-cut spinach and herb pasta
Kiwi and Page mandarin sherbet coupe with Champagne gelée
Thursday, March 11 $75
Deep-fried green asparagus with Meyer lemon Mayonnaise and garden lettuces
Fish and shellfish ragoût with leeks, fennel, and saffron
Grilled and braised acorn-fed Becker Lane pork with Chino Ranch savoy cabbage,
roasted potatoes, and artichokes
Floating island with Page mandarin
Friday, March 12 $95
An apéritif
Grilled asparagus salad with cured ham and farm egg
Shellfish ravioli with spinach and chervil butter
Grilled rack, loin, and leg of James Ranch lamb with mustard flowers and grains, potato and sorrel gratin, and garden lettuces
Smit Ranch Pink Lady apple tart with Cognac ice cream
Saturday, March 13 $95
An aperitif
Red, golden, and Chioggia beet salad with horseradish cream
Dungeness crab and asparagus soup with coriander
Grilled Sonoma Liberty duck breast in kumquat and sherry sauce with turnip purée
and Swiss chard fritters
Marjolaine