RESTAURANT MENU



Downstairs dinner menus for the week of June 24-June 29, 2019

Monday, June 24 $75
Local halibut tartare with roasted golden beets, radishes, and watercress
Paine Ranch lamb cooked in the fireplace; with pesto sauce
and summer squash gratin
Plum galette with vanilla ice cream and boysenberries

Tuesday, June 25 $110
Grilled Monterey Bay squid with lemon cucumbers and flowering coriander
Squash blossom risotto with prosciutto
Wild king salmon baked on a fig leaf with cherry tomato and basil salsa, green beans,
and herb salad
Red wine–raspberry zuppa di frutta with boysenberry and nectarine sherbets

Wednesday, June 26 $110
Wild mushroom and frisée salad with Parmesan and herby croûtons
Tomales Bay clams and summer minestrone with basil
Rancho Llano Seco pork loin grilled with sage; with roasted apricots, onion rings,
and chard gratin
Strawberry and blueberry tartlet

Thursday, June 27 $110
Golden beet carpaccio with ginger, Meyer lemon, fried capers, and radish sprouts
Grilled sea scallops with fennel purée and anise hyssop and cucumber salsa
Sonoma County duck breast roasts stuffed with morel mushroom duxelles;
with potato and sorrel gratin and green beans
Lemon verbena pasticcini with blackberries

Friday, June 28 $125
Squash blossom fritters with sheep’s-milk ricotta, Sungold tomatoes, and basil
Wild king salmon steamed in a fig leaf with glazed cucumbers
and nasturtium butter
Spit-roasted Stemple Creek Ranch rib eye with black truffle pearà sauce,
green beans, and new potatoes à la Nathalie
Buckwheat crêpe with wildflower honey ice cream, roasted apricots, and almonds

Saturday, June 29 $125
Green bean and porcini mushroom salad with hazelnut vinaigrette
Tagliatelle with lobster, basil, and cherry tomato confit
Wolfe Ranch quail grilled with thyme and lemon; with Bob’s red currants,
roasted little onions, and turnip gratin
Bittersweet chocolate fondant with kirsch ice cream and raspberries

2019-06-22 15:23:36