Monday, February 2 $65 Chanterelle and roasted root vegetable salad with frisée and toasted coriander seed vinaigrette Grecian-style lamb shoulder braised with artichokes and white wine; with spinach and avgolemono sauce Pink Lady apple and Meyer lemon jalousie with kirsch ice cream
Tuesday, February 3 $85 Yellowtail jack crudo with Meyer lemon, purple mizuna, and pickled mustard seeds Green garlic soup with semolina dumplings and black truffle Becker Lane Farm pork loin grilled with sage; with Chioggia radicchio, roasted sunchokes, and wild fennel fritters New-crop walnut ice cream crepe with nocino caramel
Wednesday, February 4 $85 House-cured steelhead and steelhead caviar with Belgian endive and dill Lasagna verde with chanterelle and black trumpet mushrooms Paine Farm squab grilled with myrtle; with buttercup squash purée, roasted broccoli di ciccio, and balsamic vinegar Blood orange sherbet and candied kumquat ice cream with tangerine granita
Thursday, February 5 $85 Chanterelle and artichoke salad with sherry vinaigrette and cured goose breast Hand-cut saffron linguine with razor clams, green garlic, and wild fennel pollen Grilled Wolfe Ranch quail with green lentils, DeeAnn’s garden lettuces, and fried cauliflower romanesco Crème caramel with page mandarins and Cara Cara oranges
Friday, February 6 $100 An aperitivo Smoked Bolinas black cod and Belgian endive salad with golden beets and walnut vinaigrette Sheep’s-milk ricotta gnocchi with spinach and black truffles Grilled Sonoma County duck breast and leg with spiced red carrot purée, little turnips, and green olive salsa Huckleberry and Meyer lemon ice cream meringue tartlet
Saturday, February 7 $100 An aperitivo Dungeness crab fritters with Castelfranco radicchio, pickled green garlic, and anise hyssop Watercress and celery soups with roasted red radishes Stemple Creek Ranch beef loin with grilled chanterelle mushrooms, cardoon gratin, and black truffle butter Hazelnut Paris-Brest with bittersweet chocolate sauce
RESTAURANT MENU
February 2-7, 2015
Monday, February 2 $65
Chanterelle and roasted root vegetable salad with frisée
and toasted coriander seed vinaigrette
Grecian-style lamb shoulder braised with artichokes and white wine; with spinach
and avgolemono sauce
Pink Lady apple and Meyer lemon jalousie with kirsch ice cream
Tuesday, February 3 $85
Yellowtail jack crudo with Meyer lemon, purple mizuna, and pickled mustard seeds
Green garlic soup with semolina dumplings and black truffle
Becker Lane Farm pork loin grilled with sage; with Chioggia radicchio,
roasted sunchokes, and wild fennel fritters
New-crop walnut ice cream crepe with nocino caramel
Wednesday, February 4 $85
House-cured steelhead and steelhead caviar with Belgian endive and dill
Lasagna verde with chanterelle and black trumpet mushrooms
Paine Farm squab grilled with myrtle; with buttercup squash purée,
roasted broccoli di ciccio, and balsamic vinegar
Blood orange sherbet and candied kumquat ice cream with tangerine granita
Thursday, February 5 $85
Chanterelle and artichoke salad with sherry vinaigrette and cured goose breast
Hand-cut saffron linguine with razor clams, green garlic, and wild fennel pollen
Grilled Wolfe Ranch quail with green lentils, DeeAnn’s garden lettuces,
and fried cauliflower romanesco
Crème caramel with page mandarins and Cara Cara oranges
Friday, February 6 $100
An aperitivo
Smoked Bolinas black cod and Belgian endive salad with golden beets
and walnut vinaigrette
Sheep’s-milk ricotta gnocchi with spinach and black truffles
Grilled Sonoma County duck breast and leg with spiced red carrot purée,
little turnips, and green olive salsa
Huckleberry and Meyer lemon ice cream meringue tartlet
Saturday, February 7 $100
An aperitivo
Dungeness crab fritters with Castelfranco radicchio, pickled green garlic,
and anise hyssop
Watercress and celery soups with roasted red radishes
Stemple Creek Ranch beef loin with grilled chanterelle mushrooms, cardoon gratin,
and black truffle butter
Hazelnut Paris-Brest with bittersweet chocolate sauce