Spring 2008-2009 Menu
First Course
- Soup $6
- Cheese Plate
Fresh and Dried Fruits, Toasted Marcona Almonds $17 - Chicken Porcini and Asparagus Soup $6
- Organic Mixed Greens and Macadamia Nut Crusted Goat Cheese with Ginger-Cilantro Vinaigrette $9
- Arugula Mushroom and Asparagus with Green Garlic Vinaigrette $10
- Bloomsdale Spinach Salad
Toasted Pecans, Dried Cranberries, and Warm Mustard Bacon Vinaigrette $11 - Charcruterie Plate
Assorted Chorizos, House Made Paté, Pickled Vegetables, Olives and Crostini $13 - Shepherd’s Plate
House Made Sausage, Sheep’s Milk Cheese, Olives, Fruit, Horseradish Mustard and Grilled Bread $14 - Gambas Al Ajillo
Slow Cooked Shrimp in Garlic and Chile Oil Served with Grilled Bread $13 - Boquerones and Piquillos with Olives and Almonds $10
Second Course
- Niman Ranch Top Sirloin
Grilled Asparagus, Garlic Roasted Windrose Farm Potatoes Mosto Caramelized Red Onions an Blue du Sausannage $40 - Braised Rabbit with Oaxacan Mole
Polenta and Sautéed Bloomsdale Spinach $26 - Rancho Casoullet
Leg of Duck Confit, House Made Sausage Ranch Style Beans, Sautéed Greens and Toasted Bread Crumbs $23 - Market Cut
- Market Catch
- Pan Roasted Local Halibut
Caramelized Cauliflower Risotto and Gingered Sweet Pea Sauce $26 - Grilled Niman Ranch Pork Tenderloin
Apple Potato and Raclette Gratin, Pickled Cabbage Salad $24 - Brick Roasted Chicken with Roasted Baby Carrots, Broccolini, Mashed Potatoes and Preserved Lemon Pan Sauce $26
- Butternut Squash Enchiladas
Vegetable Succotash and Refried Black Beans $20
Sides
- Creamy Polenta Cakes $4
- Ranch Beans $5
- Grilled Asparagus $4
- Mashed Potatoes $4
Vegies
- Vegetable Succotash $4
- Sautéed Greens $3
- Broccolini $4
- Sautéed Spinach $4