RESTAURANT MENU



Downstairs dinner menus for the week of November 18 – November 23, 2019

Monday, November 18 $75
White turnip soup with turnip greens and fried spices
Couscous with seven vegetables in the manner of Fez:
Cannard Farm vegetable tagine with chickpeas, harissa,
and cilantro relish
Pears poached in red wine, with honey ice cream and pomegranate

Tuesday, November 19 $110
Local halibut tartare with Little Gem lettuces, radishes, and pickled mustard seeds
Fazzoletti with chestnuts, roasted chanterelles, and brown butter
Becker Lane Farm pork loin cooked in the fireplace; with mustard sauce,
garlicky greens, and sautéed apples
Raspberry île flottante with fall fruits

Wednesday, November 20 $110
Belgian endive galette with herb salad and crème fraîche
Smoked Bodega Bay black cod chowder with leeks, celery root, and new potatoes
Grilled black sea bass with wild fennel purée, beurre rouge, and fried parsnips
Huckleberry and Meyer lemon ice cream meringata

Thursday, November 21 $110
Bay scallop, endive, and golden beet salad with Meyer lemon vinaigrette
Delicata squash and Treviso risotto with shaved Parmesan and aceto balsamico
Devil’s Gulch Ranch poussin al mattone with creamy wild mushrooms,
erbette chard, and Ross’s garden lettuces
Pomegranate–Prosecco granita with pear and cardamom sherbets

Friday, November 22 $125
Fritto misto: fried Fort Bragg petrale sole, Meyer lemons, and Patterson onions
with chicories
Buckwheat tagliarini with chanterelles and black truffle cream
Grilled James Ranch lamb with Zinfandel sauce; wild fennel gratin,
roasted Riverdog Farm carrots, and mustard frills
Apple–quince galette with Vin Santo ice cream

Saturday, November 23 $125
Grilled local shellfish and chicories salad with Chioggia beets and Meyer lemon
Kabocha squash soup with chestnuts and pancetta
Roasted Magruder Ranch grass-fed New York steak Béarnaise
with gaufrette potatoes, Ross’s haricots verts,
and watercress
Bittersweet chocolate soufflé

2019-11-16 16:28:40