Restaurant menus


Celebrating local wild king salmon

TUESDAY, MAY 24…$175
Frisée, rocket, and golden beet salad aux lardons
Wild king salmon steamed in a fig leaf; with nasturtium butter and fried capers
Elliott Ranch leg of lamb stuffed with herbs and young garlic and roasted on the hearth; with new potatoes, red spring onions, and porcini mushrooms
Brooks cherry galette with vanilla ice cream

Wild king salmon baked with mustard and herby breadcrumbs; with asparagus, frisée, and radishes
Spring carrot soup with crème fraîche and sorrel
Rancho Llano Seco pork loin stuffed with morel mushrooms and spit-roasted; with gaufrette potatoes, roasted Scarlet Queen turnips, and chard
Strawberry chiffon cake with candied rose

Slow baked wild king salmon with tarragon mousseline sauce and herb salad
Nettle risotto with clams and pancetta
Wolfe Ranch quail grilled with thyme and sage; with Tokyo turnips, English peas, and spinach
Fig leaf ice cream with buckwheat crêpe and roasted cherries

FRIDAY, MAY 27…$175
Spring vegetable bagna cauda with Little Gems lettuce
Wild king salmon à la nage with chervil butter and leeks
Stemple Creek Ranch grass-fed beef rib-eye roasted over grape wood; with creamy morels, fried onions, and Annabelle’s rapini
Meyer lemon ice cream meringue tartlet with roasted blueberries

Spring onion tart with Niçoise olives and anchovies; with watercress
Wild king salmon with morels, leeks, and beurre blanc
Grilled Elliott Ranch lamb rack and loin with sorrel sauce, roasted carrots, celery root purée, and petits pois
Chocolate fondant with vanilla-kirsch ice cream and roasted cherries

Service charge: 17 percent.           Sales tax: 10.25 percent.           Corkage $35/bottle, $55/magnum

Website artwork by Patricia Curtan.

1517 Shattuck Avenue
Berkeley, CA 94705