Sample Menu changes daily.
To see current menu click on restaurant website in left column.

SAMPLE DOWNSTAIR DINNER MENUS

Monday, $60
Yellow wax bean, chanterelle mushroom, and cucumber salad
Cailles Udaipur: Grilled quails in tamarind sauce; with beet and amaranth fritters, and
okra and sweet corn ragoût
Coconut milk and mulberry sherbet coupe

Tuesday, $75
Chilled tomato and cucumber soup with avocado
Local petrale sole à la ciboulette
Spit-roasted Becker Lane Ranch pork loin with fresh summer shell beans and chanterelle mushrooms
Middleton Gardens raspberry ice cream crêpes

Wednesday, an all-fish menu $75
King salmon carpaccio with cucumbers, cherry tomatoes, and basil
Fritto misto of calamari and shrimp
Grilled local albacore with shell beans, romano beans, sweet corn, and roasted peppers
Blackberry, peach, and almond ice cream bombe

Thursday, $75
Heirloom tomato gelée with wild rocket and farm egg
Local rockfish soup with wild fennel, potatoes, and leeks
Grilled Sonoma Liberty duck breast with wild blackberries and corn cakes
Black Mission fig tart with burnt honey ice cream

Friday, $95
An apéritif
Purslane, cucumber, and tomato salad with sea scallops and basil
Squash blossom risotto
Grilled rack, loin, and leg of Cattail Creek Ranch lamb with olive sauce and fresh shell bean gratin
Mulberry ice cream profiteroles with peaches and summer berries

Saturday, $95
An apéritif
Salad russe with tomatoes, cucumbers, and beets
Shellfish bisque with shellfish sausage
Grilled grass-fed Dexter beef with chanterelle mushrooms, green beans, and torpedo onion rings
Kashiwase Farm nectarine and berry millefeuille

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