RESTAURANT MENU


Downstairs Dinner Menus

Monday, August 30 $60
Green bean, tomato, and cucumber salad with yoghurt dressing
Chevreau à lindienne: twice-cooked kid goat with cumin, ginger, eggplant, and chickpeas
Coconut angel food cake with rose ice cream

Tuesday, August 31 An All-Fish Menu $75
Cucumber and tomato salad with local albacore, shiso, and basil
Sand dab tempura with green beans and sesame
Grilled Alaskan king salmon with miso, fennel, and turnip greens
Plum tart with ginger ice cream

Wednesday, September 1 $75
Antipasto misto with burrata, grilled eggplant, shaved zucchini, and cherry tomatoes
Pan-seared sea scallops with Meyer lemon, capers, and parsley
James Ranch lamb with wild fennel and shell beans cooked in the fireplace
Hazelnut gelato pasticcini with Rio Oso Gem peaches

Thursday, September 2 $75
Cannard Farm chopped salad
Tomales Bay clam and mussel chowder
Wolfe Ranch quail with sweet onion marmalade, blackberries, and corn pancakes
Bourbon-pecan ice cream crêpes

Friday, September 3 $95
An apéritif
Fig salad à la Olney with crème fraîche and mint
Petite friture of fish and shellfish
Grilled Sonoma Liberty duck breast with olive sauce and niçoise stuffed vegetables
Cannard Farm frozen raspberry soufflé

Saturday, September 4 $95
An apéritif
Heirloom tomato carpaccio
Sheeps-milk ricotta ravioli in squash blossom brodo
Magruder Ranch pastured veal with rosemary, pancetta, haricots verts,
and chanterelle mushrooms
Black Mission fig puff pastry tart with wild fennel sabayon