A.R. Valentien Dinner Menu

July, 2010

Charcuterie

Chicken Liver Pâté, Zucchini Pickles, Grain Mustard  

 Short Rib Terrine, Pickled Wax Beans, Tarragon Vinaigrette 

 Duck and Pistachio Pâté, Endive, Cumberland Sauce

 Platter of Three Terrines with House Made Pickles and Dijon Mustard 

Appetizers

Sweet Green Chili Soup, Heirloom Tomato, Avocado, Potato, Crème Fraîche 

Whole Leaf Caesar Salad with Pain de Levain Croutons 

Coleman Lettuces with Shaved Radish, Peas and Green Goddess Dressing 

Maine Lobster, Haricot Verts, Crushed Fennel, Toasted Almonds, Salsa Vasca 

La Quercia Prosciutto, Arugula, Fennel, Fava Beans, Pecorino, Tomato Jam Crostini 

 Vegetables

Roasted Beets with Pistachio Butter   

Purple Majestic Potatoes with Herb Butter 

Stuffed Summer Squash 

Farm to Table Tasting Menu

60/100 with wine

Seared Halibut Cheek, Fried Crab Stuffed Squash Blossom

Sweet Corn Sauce, Chili Oil, Basil

Suzie’s Farm, Tamai Farms 

Thornton, Brut, Reserve, California, 1996

 Roasted Apricot with House Made Ricotta

Walnuts, Arugula, Frisee, Riesling Vinegar

Smit Orchards, La Milpa Organica, Crow’s Pass Farm

Calera, Viognier, Mt. Harlan, Central Coast, 2008

California Roasted Lamb Rack

Summer Squash, Cherry Tomatoes, Mint, Basil, Feta, Pine Nuts

Suzie’s Farm, Cunningham Organics

Palmina, Nebbiolo, Stolpman Vineyard, Santa Ynez Valley, 2004

Lemon Cake with Strawberries, Herb Ice Cream, Pink Peppercorn Tuile 

Peterson Specialty Produce, Temecula Olive Oil Company

Beringer, Nightingale, Napa Valley, 2005

Entrees

Crispy Skin Petaluma Chicken 

Fried Ricotta and Summer Squash Gnocchi, Wax Beans

Roasted Liberty Duck Breast and Confit Leg 

Farro, Fitzgerald Peach, Watercress

 Dry Aged Niman Ranch Strip Steak 

Bloomsdale Spinach, Porcini, Confit Potatoes, Shallot, Bordelaise

Roasted Pork Loin 

Arugula, Cherries, Pickled Spring Onion, Crispy Pork Belly

 Dry Aged Niman Ranch Strip Steak 

Bloomsdale Spinach, Porcini, Confit Potatoes, Shallot, Bordelaise

Wild King Salmon 

Morel Mushrooms, Roasted Carrots, Melted Leeks, Red Wine Sauce

 Alaskan Halibut 

Wilted Lettuce, Fennel, Young Artichoke, Olive Oil Poached Cherry Tomatoes and Crème Fraiche

Guerrero Negro Scallops 

Frenched Beans, Fava Bean and Risotto Stuffed Grape Leaves, Balsamic Brown Butter

 Artisanal and Farmhouse Cheeses 

Lamb Chopper ~ Cypress Grove Chevre, Arcata, CA (Sheep’s Milk)

Cashel Blue~ J&L Grubb, Tipperary, Ireland (Cow’s Milk)

 Fiscalini Cheddar ~ Fiscalini Cheese Company, Modesto, CA (Raw Cow’s Milk)

Trio ~ Andante Dairy, Santa Rosa, CA (Goat’s and Cow’s Milk, Crème Fraîche) 

  Desserts 

Pistachio Cake with Cherry Sorbet, Cherry Beignet and Pistachio Chocolate Truffle

Peanut Butter and Chocolate Mousse, Peanut Pretzel, Chocolate Ice Cream

 Brioche Pain Perdu, Blueberry Compote, Banana Ice Cream, Candied Macadamia Nuts

Vanilla Custard, Roasted Apricot, Honey Ice Cream

 Summer Peaches, Corn Cake, White Chocolate and Peach Ice Cream