Downstairs dinner menus for the week of October 21-October 26, 2019

Monday, October 21 $75
Autumn salad with pears, walnuts, and frisée
Barolo risotto with grilled wild mushrooms, escarole, and gremolata
Sicilian cream puffs with bittersweet chocolate sauce

Tuesday, October 22 $110
Warm chicory and chanterelle mushroom salad with Parmesan
and aceto balsamico
Spot prawns and squid cooked in the fireplace with fresh shell beans and aïoli
Becker Lane Farm pork loin roasted with herb and mustard crust;
with sautéed golden apples and Sarladaise potatoes
Walnut torta with nocino ice cream and pomegranate caramel

Wednesday, October 23 $110
Shellfish and potato salad with saffron vinaigrette and fennel
Pennyroyal Farm goat cheese pudding soufflé with red pepper coulis
James Ranch lamb roasted in the fireplace with picholine olive and marjoram salsa,
flageolet beans, and escarole
Gâteau Basque with raspberries

Thursday, October 24 $110
North Coast squid fritters with sweet red pepper and wild fennel salad
Kabocha squash raviolini with brown butter and sage
Grilled Devil’s Gulch Ranch poussin alla diavola; with garlicky greens
and crispy potatoes
Poire belle Hélène

Friday, October 25 $125
Pan-roasted scallops with Belgian endive, pickled Chioggia beets, and chervil
Smoked black cod chowder with potatoes, sorrel, and black pepper
Grilled breast and braised leg of Sonoma County duck
with breadcrumb and herb salsa, borlotti beans,
roasted chanterelles, and rocket salad

Saturday, October 26 $125
Marius’s Black Mission figs with prosciutto, mint, and crème fraîche
California spiny lobster pasta with roasted peppers, shell beans, and basil
Grilled Magruder Ranch grass-fed beef loin with red wine sauce and herb butter;
with potato gaufrettes, eggplant gratin, and watercress
Bittersweet chocolate tart with almond praline and raspberries

2019-10-19 15:05:30