Lunch Menu
A.R. VALENTIEN LUNCH
February, 2010
FIRST COURSE
Coleman Lettuce, Avocado and Citrus Salad, Champagne Vinaigrette
French Onion Soup Gratinee
Pizzetta of Fontina, La Ratte Potato, Rosemary and Smoked Prosciutto
Charcuterie Plate; Pork Rillettes, Potted Shortribs, Chicken Liver Pâté
Home Made Pickled Vegetables and Mustards
Steamed Mussels with Shallots and Butter Lettuce
Orange Ricotta Ravioli, English Peas, Tomato, Basil and Mint
Butter Lettuce, House Cured Salmon, Minced Onion, Capers, Egg and Mustard Vinaigrette
Local Lunch $27.00
Roasted Asparagus and Fried Eben-Haezer Ranch Egg with Bellweather Farms San Andreas
Roasted Guerrero Negro Scallops and Mushrooms with Thyme
Tres Leches Cake with Pink Lady Apple Sauce
SECOND COURSE
Chicken “Under a Brick” Braised Cavolo Nero, Shaved Garlic and Chile Flakes
Panino of Roasted Sirloin, Grilled Bermuda Onion and Raclette
Dungeness Crab Quiche; La Milpa Organica Mesclun Salad
Roasted Coriander Swordfish, Blue Lake Beans, Tesa and Shallots
Braised Short Rib, Heirloom Carrots, Garnet Potatoes, Honey Onions and Roasted Parsnips
Red Wine Sauce and Horseradish Cream
Organic Linguine, Rapini, Garlic, Chile and Parmesan
Roasted Liberty Farm Duck Breast, Chanterelle, Fennel and Spaetzle Gratinée
Roasted White Sea Bass, Braised Escarole and Potato, Bacon, Caper Sauce
THIRD COURSE
Frozen Meyer Lemon Mousse, Lemon Granite, Blueberry Sauce
Hazelnut Coffee Pudding, Mascarpone Cream, Orange Almond Biscotti
Feuillete of Citrus and Chilbouste and Warm Caramel
Warm Chocolate Peanut Butter Cake, Caramelized Banana
Lunch Menu
Fruits
Strawberries and Organic Cream
Home Made Rosemary-Strawberry Jam Doughnuts
Seasonal Berries and Almond Milk
Caramelized Grapefruit
Orange and Cherry Scone, Orange Butter
Straus Low Fat Yogurt, Honey, and Raspberries
Bread and Cereal
Griddled Zucchini Bread, Orange Butter
Apple, Spinach, Bran Muffin Top, Orange Butter
Organic Steel-Cut Oats, Brown Sugar
Dried Blueberries and Steamed Milk
Homemade Granola with Yogurt and Berries
Walnut Schmeel Coffee Cake
Beverages
Coffee, Decaffeinated Coffee, Assorted Teas
Strawberry Orange Juice, Orange Juice, Carrot Ginger Juice, Grapefruit Juic
Main Breakfast
Frittata “Lorraine” Bacon, Onions, Potato and Gruyere
Roasted Mushroom, Shallot, Parmesan and Herb Omelet
Wilted Bloomsdale Spinach, Pancetta, and Cipollini with Poached Egg and Home Made Ricotta
“Bull’s Eyes”, Slow Roasted Eggplant, Sunny Side Up Eggs, La Quercia Prosciutto and Tomato Sauce
Crispy Polenta, Poached Egg, Fontina and Romesco
Lemon Ricotta Pancakes, Raspberry Syrup
Dried Fruit Brioche French Toast, Maple Syrup and Fruit Compote
Smoked Salmon, Bermuda Onion, Tomato, Cream Cheese and Bagel or Toasted Pain de Levain
Eben-Haezer Poultry Ranch Eggs and Roasted New Potatoes
with Apple Wood Smoked Bacon, Ham Steak or Chicken Apple Sausage
Breakfast
A.R. Valentien Dinner Menu
February, 2010
Charcuterie
Chicken Liver Pâté, Grilled Red Wine Onions, Grain Mustard
Short Rib Terrine, Celery Root Remoulade and Tarragon Vinaigrette
Duck and Pistachio Pâté, Endive, Cumberland
Platter of Three Terrines with House Made Pickles and Dijon Mustard
Appetizers
Puree of Parsnip Soup with Braised Beef Cheek
Field Greens, Citrus Sections, Marinated Fennel, Citrus Vinaigrette
Whole Leaf Caesar Salad with Pain de Levain Croutons
White Truffle Scented Beef Crudo, Arugula, Celery, Shaved Parmesan, Meyer Lemon
Octopus, Heirloom Shell Beans, Piquillo Peppers, Olives, Parsley, Preserved Lemon
Vegetables
Roasted Beets with Pistachio Butter
Buttermilk Smashed Potatoes
Snap Peas with Mint
Farm to Table Menu of the Day 60/95 with wine
Beet, Citrus and Arugula with Hazelnut Vinaigrette, Caramelized Oregon Blue
Arnett Farms, Milpa Organica
Iron Horse, Wedding Cuvee’, Blanc de Noir, Sonoma County, 2001
Duck Breast and Confit Leg
Escarole, Turnips, Preserved Kumquats and Livermore Red Walnuts
Liberty Ducks, Crow’s Pass Farm, Cunningham Organics, Terrabella Ranch
Sequoia Grove, Cabernet Sauvignon, Rutherford, 2006
Hazelnut Coffee Pudding, Mascarpone, Orange-Almond Biscotti
Beringer, Nightingale, Napa Valley, 2005
Entrees
Roasted Organic Chicken
Smashed Rutabaga and Parsnip, Blue Dwarf Kale, Pickled Radish
Bone In Brandt Beef Ribeye Steak
Sautéed Rapini, Béarnaise and Bordelaise Sauce
Vande Rose Pork Loin
Pork Confit Raviolo, Shaved Brussels Sprouts, Shitake Mushrooms
Dry Aged Niman Ranch Strip Steak
Rissolé Potato, Broccoli, Bordelaise Sauce
Seared Scallop and Crispy Pork Belly
Roasted Butternut Squash, Endive, Frilly Mustard, Pear Brown Butter Vinaigrette
Local White Bass
Braised Cabbage, Chanterelle Mushroom Puree, Potato Gnocchi
Swordfish with Mussels
Braised Fennel, Roasted Peppers, Garlic, Marble Potatoes
Alaskan Sablefish
Wilted Baby Swiss Chard, Roasted Cauliflower, Caper Anchovy Sauce
Artisanal and Farmhouse Cheeses
Pepato ~ Bellwether Farms, Petaluma, CA
Smokey Blue ~ Rogue Creamery, Willamette Valley, Oregon (Raw Cow’s Milk)
Fiscalini Cheddar ~ Fiscalini Cheese Company, Modesto, CA (Cow’s Milk)
Minuet ~ Andante Dairy, Santa Rosa, CA (Goat’s Milk, Crème Fraiche)
Desserts
Tres Leches Cake, Apple and Quince Sauce, Roasted Apple and Cream
Grapefruit Feuilletée, Warm Caramel Sauce
Frozen Meyer Lemon Mousse, Blueberry Sauce and Meyer Lemon Mint Sorbet
Chambord Scented Chocolate Truffle Tart, Almond Ice Milk
Hazelnut Coffee Pudding, Marscapone, Orange-Almond Biscotti
Artisan Table Every Thursday Evening at 6:30 p.m.
