Downstairs Dinner Menus for the Week of February 20-25, 2017

Monday, February 20 $75
Monterey Bay squid persillade with Cannard Farm chicories and radish salad
Sonoma County duck à l'orange with Gold Ball turnips, sautéed mustard greens,
and fried new onions
Walnut and coffee ice cream profiteroles

Tuesday, February 21 $100
Parmesan and green garlic pudding-soufflé with shaved artichoke salad
and black truffle
Bourride with ling cod, leeks, and wild fennel
Spit-roasted Rancho Llano Seco pork loin with mustard flower salsa,
straw potato cake, and Bob’s collard greens
Pink Lady apple and Meyer lemon jalousie with huckleberry ice cream

Wednesday, February 22 $100
Dungeness crab salad with blood orange, Belgian endive, Tardivo chicory,
and chervil salad
Hand-cut noodles with escarole, butter beans, anchoïade, and breadcrumbs
Full Belly Farm lamb roasted in the fireplace with Lucques olive tapenade,
crispy potatoes and artichokes, and rocket salad
Bittersweet chocolate tart with hazelnut praline

Thursday, February 23 $100
Local halibut tartare with Belgian endive, radishes, ginger, and mustard flowers
Kabocha squash caramelle with spinach and sweet paprika
Sonoma County duck grilled with sage and green garlic; with little white turnips,
fried new onions, and mâche
Citrus millefoglie with candied kumquats

Friday, February 24 $125
Chanterelle mushroom vol-au-vent with cress and herb salad
Dungeness crab chowder with chervil, celery root, and steelhead caviar
Wolfe Ranch quail grilled with myrtle; with kaleidoscope greens and carrots
with saffron and almonds
Blood orange and Page mandarin sherbet meringue

Saturday, February 25 $125
Dungeness crab and celery salad with curly endive and black truffle vinaigrette
Chanterelle mushroom tortellini in brodo
Magruder Ranch beef loin grilled with savory and black pepper;
with pommes dauphine, spinach, and roasted green garlic
Hazelnut, candied tangerine, and chocolate ice cream bomba