Sunday Brunch Nov. 18th
CREPES, LEMON, POWDERED SUGAR
QUINCE JELLY
MAPLE GLAZED BACON
BRAISED BEEF HASH WITH POTATOES, BRUSSELS SPROUTS
POACHED EGG
WHOLE GRAIN MUSTARD HOLLANDAISE
GOUGERES AND GRAVY
FARMERS MARKET GREENS, AND PINK LADY APPLES
MEYER LEMON PUDDING CAKE
VANILLA WHIPPED CREAM
THYME TUILLE
Saturday November 17th, 2007
CREAM OF SAVOY CABBAGE SOUP,
TRUFFLED DUCK CRACKLINGS
SHAVED OREGON TRUFFLE
CHARCUTERIE PLATE:
SMOOTH CHICKEN & DUCK LIVER MOUSSE
COUNTRY PATE, DUCK RILLETTES
STEAK TARTARE WITH QUAIL EGG TOAST
ACCOMPANIMENTS
SHORTRIB BOURGUIGNON WITH AGED BALSAMIC
SMASHED POTATOES
WILTED RAINBOW CHARD, BABY CARROTS
HEIRLOOM LETTUCES, LOCAL CRIMSON PEARS
MARCONA ALMONDS, SHAVED BLUE DE BOCAGE
4 YR. AGED GOUDA, PINK LADY APPLES
PISTACHIO SHORTBREAD
OR
MEYER LEMON PUDDING CAKE
THYME TUILLE
SOFT VANILLA WHIPPED CREAM
Friday Nov. 16th
cream of cabbage soup, truffles and duck cracklings
house charcuterie plate:
smooth chicken and duck liver mousse, country pork pate with figs and pistachios
duck rillettes, pickled vegetables, frisee
shortribs brasied with aged balsamic and armagnac soaked prunes
potatoes aligot
wilted red chard with shallots
heirloom butter lettuces with local pears, marcona almonds & sherry vinaigrette
shaved blue de bocage
4 yr. gouda, pink lady apples, quince jelly, & pistachio shortbread
OR
meyer lemon pudding cake, thyme tuille, soft whipped
vanilla cream
Thursday November 15th
cream of cabbage soup, truffles and duck cracklings
house charcuterie plate:
smooth chicken and duck liver mousse, country pork pate with figs and pistachios
rabbit rillettes, pickled vegetables, frisee
shortribs brasied with aged balsamic and armagnac soaked prunes
potatoes aligot
wilted red chard with shallots
heirloom butter lettuces with local pears, marcona almonds & sherry vinaigrette
shaved blue de bocage
4 yr. gouda, pink lady apples, quince jelly, & pistachio shortbread
OR
meyer lemon pudding cake, thyme tuille, soft whipped
vanilla cream
Wednesday November 14th, 2007
french onion soup, gruyere crouton
house charcuterie plate:
smooth chicken and duck liver mousse, country pork pate with figs and pistachios
rabbit rillettes, pickled vegetables, frisee
shortribs brasied with aged balsamic and armagnac soaked prunes
potatoes aligot
savoy cabbage with shallots and bacon
wepppler farms mache, vermouth vinaigrette, baby carrots, herbed creme fraiche
4 yr. gouda, pink lady apples, pistachio shortbread
OR
meyer lemon pudding cake, thyme tuille, soft whipped
vanilla cream