RESTAURANT MENUS, SEPTEMBER 22–30, 2023
FRIDAY, SEPTEMBER 22 $175
Green bean and sweet pepper salad with basil vinaigrette, hazelnuts, and prosciutto
Local halibut brandade ravioli with tomato confit and wild fennel flowers
Grilled Sonoma County duck breast au poivre with chanterelles, cannellini beans, Marble potatoes, and spinach
Warren pear tart with crème fraiche
SATURDAY, SEPTEMBER 23 $175
Heirloom tomato gazpacho with squash blossoms and basil
Chanterelle mushroom and shell bean pasta with pancetta and herby breadcrumbs
Wolfe Ranch quail grilled with cumin and lemon; with peperonata, polenta fritters, and garlicky Romano beans
Fig leaf, raspberry, and plum ice cream bombe
TUESDAY, SEPTEMBER 26 $175
Gulf shrimp and green bean salad with golden beets and chervil
Saffron linguine with eggplant caponata
Spit-roasted Rancho Llano Seco pork loin with pepper relish, fresh shell beans, and stuffed New Girl tomatoes
Fig leaf crème caramel with wood oven–roasted figs
WEDNESDAY, SEPTEMBER 27 $175
Local albacore and shell bean salad with cherry tomato–herb salsa
Wild greens soup with ricotta pudding soufflé
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with Queen Jessica potatoes, filet beans, New Girl tomato confit, and anchovy butter
Plum galette with raspberry ice cream
THURSDAY, SEPTEMBER 28 $175
Heirloom tomato and Romano bean salad with anchovy vinaigrette and Ross’s lettuces
Pan-roasted Monterey Bay lingcod with zucchini and niçoise olive tapenade
Grilled Wolfe Ranch quail with chile butter, roasted carrots with cumin, sautéed escarole, and crispy potatoes
Raspberry-frangipane tart with crème Chantilly
FRIDAY, SEPTEMBER 29 $175
Homemade mozzarella with eggplant salad and prosciutto
Pan-roasted Bodega Bay rockfish with muscat grapes, roasted shallots, and sage
Sonoma County duck breast grilled with green coriander seed; with sweet pepper fritters, potato purée, and green beans
Fig feuilleté with anise ice cream
SATURDAY, SEPTEMBER 30 $175
Pissaladière with tapenade and Ross’s garden lettuces
Fall corn and Valencia tomato soup with sweet pepper relish and fried Gulf shrimp
Joyce Farms guinea hen roasted in the hearth; with Zinfandel grapes, Tokyo turnips, chanterelles, haricots verts, and fried rosemary
Lindsey’s almond cake with mulberry coulis and raspberries
We always offer a vegetarian substitution. However, we cannot make any other modifications or changes to our Restaurant menus.
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