Monday, February 8 $60 Sardine fritters with mint salsa and wild fennel salad Chevreau à la mexicaine: Elliott Ranch goat braised in dry chilies, cumin, and marjoram; with butter beans, scallions, and grilled radicchio Tres leches cake with candied kumquats
Tuesday, February 9 $75 Warm artichoke, chanterelle mushroom, and parsley salad with black truffles Root vegetable and chicory minestrone with Parmesan Grilled Cattail Creek Ranch lamb with caper tapenade, chard and cardoon gratin, and green garlic-fried potatoes Nougat, Meyer lemon, and pistachio ice cream bombe
Wednesday, February 10 $75 Local halibut tartare with watercress and endive salad Dungeness crab and clam chowder with celeriac and thyme Spit-roasted Becker Lane pork loin with mustard flower sauce, rutabaga purée, and savoy cabbage Baba au rhum
Thursday, February 11 $75 Grilled Monterey Bay squid salad with Meyer lemon and chervil Hand-cut pasta with wild mushrooms and green garlic Poached Soul Food Farm chicken with horseradish cream and Chino Ranch vegetables and greens Pink Lady apple tart Tatin with crème fraîche
Friday, February 12 $95 An apéritif Chino Ranch vegetable salad with black truffles Lagier Ranches almond and squash ravioli with sage and olio nuovo Grilled harpooned swordfish with herb butter, potato and green garlic galette, and mâche salad Candied kumquat soufflé
Saturday, February 13 $95 An apéritif Wild mushroom feuilleté and watercress salad Roasted black sea bass with crispy sunchoke and olio nuovo Grilled Mendocino beef rib eye with fried potatoes and herbs, and mâche salad Bittersweet chocolate ganache tartlet
Sunday, February 14 Saint Valentines Day $150 An apéritif Roulade of petrale sole with scallop mousse and salmon caviar Dungeness crab consommé with wild mushrooms and black truffles Grilled Sonoma Liberty duck breast with kumquat sauce, citrus risotto, and roasted chicories Chocolate and hazelnut marjolaine
RESTAURANT MENU
Downstairs Dinner Menus
Monday, February 8 $60
Sardine fritters with mint salsa and wild fennel salad
Chevreau à la mexicaine: Elliott Ranch goat braised in dry chilies, cumin, and marjoram;
with butter beans, scallions, and grilled radicchio
Tres leches cake with candied kumquats
Tuesday, February 9 $75
Warm artichoke, chanterelle mushroom, and parsley salad with black truffles
Root vegetable and chicory minestrone with Parmesan
Grilled Cattail Creek Ranch lamb with caper tapenade, chard and cardoon gratin,
and green garlic-fried potatoes
Nougat, Meyer lemon, and pistachio ice cream bombe
Wednesday, February 10 $75
Local halibut tartare with watercress and endive salad
Dungeness crab and clam chowder with celeriac and thyme
Spit-roasted Becker Lane pork loin with mustard flower sauce, rutabaga purée,
and savoy cabbage
Baba au rhum
Thursday, February 11 $75
Grilled Monterey Bay squid salad with Meyer lemon and chervil
Hand-cut pasta with wild mushrooms and green garlic
Poached Soul Food Farm chicken with horseradish cream and Chino Ranch
vegetables and greens
Pink Lady apple tart Tatin with crème fraîche
Friday, February 12 $95
An apéritif
Chino Ranch vegetable salad with black truffles
Lagier Ranches almond and squash ravioli with sage and olio nuovo
Grilled harpooned swordfish with herb butter, potato and green garlic galette,
and mâche salad
Candied kumquat soufflé
Saturday, February 13 $95
An apéritif
Wild mushroom feuilleté and watercress salad
Roasted black sea bass with crispy sunchoke and olio nuovo
Grilled Mendocino beef rib eye with fried potatoes and herbs, and mâche salad
Bittersweet chocolate ganache tartlet
Sunday, February 14 Saint Valentines Day $150
An apéritif
Roulade of petrale sole with scallop mousse and salmon caviar
Dungeness crab consommé with wild mushrooms and black truffles
Grilled Sonoma Liberty duck breast with kumquat sauce, citrus risotto, and roasted chicories
Chocolate and hazelnut marjolaine