Downstairs dinner menus for the week of December 2 – December 7, 2019
A Week of Menus Celebrating Zinfandel

Monday, December 2 $75
Escarole and Belgian endive salad with warm garlic–anchovy vinaigrette
and herbed croûtons
Coq au vin: Riverdog Farm chicken cooked in red wine,
with little onions and wild mushrooms,
and rosemary noodles
Huckleberry and pear ice cream profiteroles

Tuesday, December 3 $110
Pissaladière with Ross’s lettuces
Turnip soup with burgundy truffles and wild mushroom haché
Boudin blanc cooked over vine cuttings, with sautéed apples, braised cabbage,
and Sarladaise potatoes
Bittersweet chocolate soufflé with Chartreuse crème anglaise

Wednesday, December 4 $110
Warm chicories with roasted wild mushrooms, Parmesan, and Banyuls vinaigrette
Monterey Bay squid cooked with Zinfandel; with saffron noodles and gremolata
Spit-roasted Becker Lane Farm pork loin stuffed with dried plums and pistachios;
with savoy cabbage, shoestring potatoes, and wild rocket
Warren pear tart with raspberry ice cream

Thursday, December 5 $110
Hog Island oysters on the half shell with sauce mignonnette and seafood sausage
Wild mushroom ravioli in brodo with burgundy truffles
James Ranch lamb rack, loin, and leg grilled with winter savory;
with Red Kuri squash purée, green lentils, and crispy potatoes
Tarte Tatin with crème fraîche

Friday, December 6 $125
Goat cheese pudding soufflé with pickled beets and herb salad
Pan-roasted black sea bass with celery root purée and beurre rouge
Grilled breast and braised leg of Sonoma County duck marinated in Zinfandel lees;
with flageolet beans, carrots Vichy, and watercress
Apple and quince galette with Calvados ice cream

Saturday, December 7 $125
Frisée and Rosalba chicories with crispy sunchokes and Cesare’s prosciutto
Mendocino rockfish bourride with aïoli and garlic croûton
Grilled Magruder Ranch grass-fed beef loin with Zinfandel-marrow sauce;
with Belgian endive fritters, sautéed spinach and leeks, and mustard frills
Hazelnut Paris-Brest

2019-11-30 14:55:09