Downstairs Dinner menus for the week of May 14-May 19, 2012
Monday, May 14 $60 Grilled asparagus and spring onion salad with pancetta and Parmesan Darne de saumon à la nage: Local king salmon poached in fish broth with spring vegetables and herb butter Rhubarb galette with lemon verbena ice cream
Tuesday, May 15 $80 Artichoke and Meyer lemon fritters with rocket and botarga Ling cod with new garlic brodo and wild fennel pesto Grilled rack and loin of Elliot Ranch lamb in rosemary sauce with peas, snap peas, and fava bean ragoût Strawberries and blueberries in red wine with almond torte
Wednesday, May 16 $80 Chard and crème fraîche tart with black olives Poached Northern halibut with asparagus and sauce oursinade Wolfe Ranch quail “al matone” grilled on fig wood with lemon and herb salsa, artichokes, and fava beans braised in their skin Roasted rhubarb with Muscat de Beaumes-de-Venise ice cream
Thursday, May 17 $80 Dungenese crab cake with sauce remoulade and watercress Hand-cut herb pasta with new garlic confit, fava beans, and pancetta Grilled Salmon Creek farm duck breast with savory, peas, and turnip gratin Rosé granita with tangerine and strawberry sherbets
Friday, May 18 $95 An apéritif Fried squid, artichokes, and wild rocket salad Gulf blue crab bisque with peas and red pepper oil Grilled local king salmon with flowering herbs, spring onions in saffron and Bob's asparagus Lucero Farms strawberry tartlet
Saturday, May 19 $95 An apéritif King salmon carpaccio with nasturtium flowers and mustard cream Sheep's milk ricotta and sage ravioli with peas, asparagus, and new garlic Grilled Paine Farm squab in salmis with fresh fava beans and onion rings Tangerine soufflé
RESTAURANT MENU
Downstairs Dinner menus for the week of May 14-May 19, 2012
Monday, May 14 $60
Grilled asparagus and spring onion salad with pancetta and Parmesan
Darne de saumon à la nage: Local king salmon poached in fish broth
with spring vegetables and herb butter
Rhubarb galette with lemon verbena ice cream
Tuesday, May 15 $80
Artichoke and Meyer lemon fritters with rocket and botarga
Ling cod with new garlic brodo and wild fennel pesto
Grilled rack and loin of Elliot Ranch lamb in rosemary sauce with peas,
snap peas, and fava bean ragoût
Strawberries and blueberries in red wine with almond torte
Wednesday, May 16 $80
Chard and crème fraîche tart with black olives
Poached Northern halibut with asparagus and sauce oursinade
Wolfe Ranch quail “al matone” grilled on fig wood with lemon and herb salsa,
artichokes, and fava beans braised in their skin
Roasted rhubarb with Muscat de Beaumes-de-Venise ice cream
Thursday, May 17 $80
Dungenese crab cake with sauce remoulade and watercress
Hand-cut herb pasta with new garlic confit, fava beans, and pancetta
Grilled Salmon Creek farm duck breast with savory, peas, and turnip gratin
Rosé granita with tangerine and strawberry sherbets
Friday, May 18 $95
An apéritif
Fried squid, artichokes, and wild rocket salad
Gulf blue crab bisque with peas and red pepper oil
Grilled local king salmon with flowering herbs, spring onions in saffron
and Bob's asparagus
Lucero Farms strawberry tartlet
Saturday, May 19 $95
An apéritif
King salmon carpaccio with nasturtium flowers and mustard cream
Sheep's milk ricotta and sage ravioli with peas, asparagus, and new garlic
Grilled Paine Farm squab in salmis with fresh fava beans and onion rings
Tangerine soufflé