RESTAURANT MENU



 

Downstairs Dinner Menus for the Week of July 28-August 2, 2014

Monday, July 28 $65
Albacore tuna confit and green bean, shell bean, and lemon cucumber salad
with basil, and aïoli
Caille grillée á la pipérade: Grilled Wolfe Ranch quail with sweet and spicy peppers,
creamy polenta and fried onions
Peach Melba

Tuesday, July 29 $85
Petite friture of squash blossom and anise hyssop with heirloom tomato salad
Roasted Monterey Bay squid stuffed with wild fennel à la Angelo
Leg of James Ranch lamb studded with garlic and cooked à la ficelle,
with summer vegetable tian and roasted little potatoes
Mulberry granita with peaches and vanilla parfait

Wednesday, July 30 $85
Slow-cooked herb-crusted salmon with Cannard Farm green bean
and cucumber salad
Sweet corn soufflé with savory and summer chanterelles
Spit-roasted Llano Seco porchetta with wild fennel, fresh shell beans, grilled onions,
and tomatoes stuffed with black olives
Raspberry and strawberry ice cream profiteroles

Thursday, July 31 $85
A Tasting Menu of Salmon Creek Ranch Duck
Grilled duck sausage with watercress salad and pickled peaches
Duck consommé with chanterelles and black truffle
Roasted duck breast with red wine sauce, little carrots, onion rings,
and DeeAnn’s garden salad
Blackberry and Eureka lemon vacherin

Friday, August 1 $100
An apéritif
King salmon carpaccio with tomato gelée and flowering coriander
Sheep’s-milk ricotta and squash blossom gnocchi with chanterelles
Grilled Paine Farm squab with red wine and blackberry sauce, Chino Ranch corn,
sweet peppers, and garden salad
Blossom Bluff nectarine galette with crème fraîche ice cream

Saturday, August 2 $100
An apéritif
Grilled sea scallops with cherry tomato salad and basil
Chino Ranch corn and roasted pepper soup with nasturtium butter
BN Ranch grass-fed beef tenderloin à la ficelle with black truffle butter,
yellow romano beans, torpedo onions, and watercress salad
Chocolate fondant with Bob’s apricot ice cream and almond nougatine