RESTAURANT MENU

Downstairs dinner menus for the week of April 23-28, 2018

Monday, April 23 $75
Shaved carrot, fennel, and radish salad with Meyer lemonginger vinaigrette
and local halibut brandade
Spring cassoulet with Sonoma County duck confit, green garlic sausage,
and fava beans
Strawberry vol-au-vent

Tuesday, April 24 $100
Spring pea and fava bean soup with fresh ricotta and mint
Pasta alla chitarra with sautéed Monterey Bay squid and herby breadcrumbs
Spit-roasted Becker Lane Farm pork loin with wild fennel, hot pepper,
and green garlic; with carrots and balsamico, onion gratin,
and Sidney’s rocket salad
Blood orange and vanilla sorbetti meringata

Wednesday, April 25 $100
Artichoke salad with sheep’s-milk ricotta, radishes, and mint gremolata
Asparagus soup with morels, prosciutto, and buttery croûtons
James Ranch lamb rack, loin, and leg grilled with coriander and cumin;
with carrot purée, roasted spring onions, rocket, and harissa
Meyer lemon tartlet with strawberries and kumquats

Thursday, April 26 $100
Green asparagus with hazelnut vinaigrette and Cesare’s prosciutto
Steamed Northern halibut with fava bean and mint salsa
Grilled Paine Farm squab with parsley sauce, green pea and spring onion ragoût,
and squab liver toast
Rhubarb tart with Muscat de Beaumes-de-Venise ice cream

Friday, April 27 $125
Artichoke and frisée salad with creamy morel mushroom toasts
Green pea agnolotti in green garlic brodo with sage
Grilled Stemple Creek Ranch grass-fed beef loin with red wine sauce,
spring onion fritters, and creamed spinach
Bittersweet chocolate, coffee, and candied orange ice cream bomba

Saturday, April 28
Chez Panisse restaurant will be closed for a private event.