RESTAURANT MENU



Downstairs dinner menus for the week of March 16 – March 21, 2020

Monday, March 16 $75
Smoked Mount Lassen trout and Little Gem lettuce salad with fried capers and dill
Choucroute garnie: homemade sauerkraut cooked in Riesling, with sautéed apples,
spit-roasted Rancho Llano Seco pork shoulder, and garlic sausage
Kirsch ice cream with candied cherries and bittersweet chocolate

Tuesday, March 17 $110
Red leaf lettuce and golden beet salad with crispy pancetta, radishes,
and Meyer lemon vinaigrette
Dungeness crab and celery root chowder with sorrel and pain de mie croûtons
Devil’s Gulch Ranch poussin cooked in the fireplace; with tarragon butter, asparagus,
and watercress
Blood orange and tangerine sherbet with Prosecco gelée

Wednesday, March 18 $110
A Vegetarian Menu
Golden beet carpaccio with herb salad, ginger vinaigrette, and capers
Pennyroyal Farm goat cheese pudding soufflé with nettle soup
White bean, chard, and sorrel gratin; with wild mushrooms, grilled asparagus,
spring onion fritters, and fried rosemary salsa
Crêpe suzette

Thursday, March 19 $110
Bellwether Farms sheep’s-milk ricotta with asparagus vinaigrette
and pickled beet relish
Spaghetti alla chitarra with wild mushrooms and pancetta
Full Belly Farm lamb roasted in the fireplace; with Béarnaise sauce,
spinach with green garlic, crispy artichokes, and gaufrette potatoes
Meyer lemon tart with tangerines in caramel

Friday, March 20 $125
Smoked black cod and leek salad with radishes and chervil mousseline sauce
Dungeness crab pasta with preserved Meyer lemon, Marash pepper, and coriander
Spit-roasted Stemple Creek Ranch grass-fed beef rib eye
with Marchand de vin butter, Belgian endive fritters,
and potato purée
Bittersweet chocolate ice cream and hazelnut sherbet meringata

Saturday, March 21 $160
Parsi New Year with Niloufer Ichaporia King
Passionfruit apéritif with spiced cashews, papads, and pickles
Smoked California halibut and wild mushroom empanadas with two chutneys
Ritual dal with nettle swirl
Grilled sea scallops with sugar snap pea and pomelo slaw
Wolfe Ranch quail farcha with basmati rice, fried curry leaves, potato sali,
and gingery greens
Bergamot–Meyer lemon ice, falooda, jalebis, and other sweets

2020-03-14 15:43:16