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    The document provides the menu and pricing for a week of dinners from September 22nd to September 27th. The menus include appetizers, soups, main courses and desserts featuring seasonal ingredients like tomatoes, peppers, shell beans, quail, duck, lamb, lobster, scallops and veal. Prices range from $60 to $95 per person depending on the day.

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    The document provides the menu and pricing for a week of dinners from September 22nd to September 27th. The menus include appetizers, soups, main courses and desserts featuring seasonal ingredients like tomatoes, peppers, shell beans, quail, duck, lamb, lobster, scallops and veal. Prices range from $60 to $95 per person depending on the day.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    10 views1 page

    Main Menu

    Uploaded by

    eatlocalmenus
    The document provides the menu and pricing for a week of dinners from September 22nd to September 27th. The menus include appetizers, soups, main courses and desserts featuring seasonal ingredients like tomatoes, peppers, shell beans, quail, duck, lamb, lobster, scallops and veal. Prices range from $60 to $95 per person depending on the day.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Monday, September 22 $60

    Roasted peppers and lemon cucumbers with purslane and fried capers
    Petit salé: house-
    cured R & R pork with crépinette sausage, fresh shell beans, green beans, and carrots
    Strawberry-red wine coupe with strawberry sherbet and sugared mint leaves

    Tuesday, September 23 $75


    Heirloom tomato salad with hand-stretched mozzarella
    Tomales Bay clam chowder
    Grilled Wolfe Ranch quail with corn fritters and fig and onion marmalade
    Apple and blackberry tart with Calvados ice cream

    Wednesday, September 24 $75


    Green bean and shell bean salad with stuffed eggs
    Niloufer's shrimp skewers with turmeric and cucumbers
    Grilled Sonoma Liberty duck breast with braised greens, okra, spiced potatoes, and tomat
    o chutney
    Cardamom-ginger floating island with Flavor King pluots

    Thursday, September 25 $75


    Tomato and roasted pepper salad with fresh ricotta and olives
    Local albacore tuna with green coriander and preserved lemon
    Grilled rack, loin, and leg of Cattail Creek Ranch lamb with eggplant à l'orientale
    Wine grape sherbets with Champagne gelée

    Friday, September 26 $95


    An apéritif
    Lobster and tomato bruschetta with basil oil
    Corn and squash blossom soup with semolina gnocchi
    Spit-roasted loin of Becker Ranch pork with wild fennel, shell beans, and romano beans
    Plum ice cream meringue with late-harvest peaches and berries

    Saturday, September 27 $95


    An apéritif
    Rocket salad with figs, prosciutto, and Parmesan
    Pan-seared sea scallops with sweet pepper confetti
    Braised and grilled pastured Magruder Ranch veal with spinach and chanterelles
    Pear and huckleberry puff pastry tartlet with vin santo sabayon

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