A.R. Valentien Dinner Menu January~2012

Charcuterie

Chicken Liver Pâté, Zucchini Pickles, Grain Mustard

Duck and Pistachio Pâté, Apple, Frisee and Truffle Vinaigrette

 Short Rib Terrine, Celery Root Remoulade, Tarragon Vinaigrette

Platter of Three Terrines, House Made Pickles and Dijon Mustard

Appetizers

Porcini Mushroom and Chestnut Soup with Bacon and Apple

Butter Lettuce, Citrus Segments, Pomegranate, Pistachio, Citrus Vinaigrette

Whole Leaf Caesar Salad with Pain de Levain Croutons

Roasted Quail with Winter Panzanella:

Chanterelle Mushrooms, Bordeaux Spinach, Radish, Pickled Onion, Parmesan

Dry Cured Mangalitsa Ham, Grilled Pear, Arugula, Sherry Vinaigrette

Smoked Trout, Sunchoke Puree, Turnip, Dill, Chrysanthemum Greens, Kumquat

Skookum Bay Oysters on the Half Shell, Mignonette

Vegetables

Roasted Beets with Pistachio Butter

Smashed Potatoes with Buttermilk and Chives

Tasting Menu

65/105 with wine

Roasted Oysters with Caviar

Wilted Lettuce, Preserved Lemon, Creme Fraiche Sauce

Schramsberg, Blanc de Blancs, California, 2006

Wild Striped Bass

Chanterelle Mushroom Butter and Hand-made Potato Gnocchi

Patz & Hall, Chardonnay, Dutton Ranch, Russian River, 2006

Roasted Saddle of California Lamb

Savoy Cabbage, Celeriac Puree, Pomegranate, Caraway

Robert Craig, Cabernet Sauvignon, Mt. Veeder, Napa Valley, 2007

Vanilla Panna Cotta

Champagne Gelee, Champagne Granite, Grapefruit

Beringer, “Nightingale,” Napa Valley, 2005

Entrees

 Dry Aged Niman Ranch Strip Steak

Warm Bloomsdale Spinach, Hen of the Woods Mushrooms, Ozette Potatoes, Pearl Onions

Hanger Steak

Cauliflower, Cauliflower Puree, Truffle Butter

 Liberty Duck Breast and Confit Leg

Braised Escarole, Fuyu Persimmon and Mustard Seeds

Roasted Petaluma Chicken

Lentils and House Made Sauerkraut with Apples

Swordfish

Farro Piccolo, Rapini, Green Olive Tapenade, Creamed Garlic

Wild Striped Bass

Hand-made Potato Gnocchi, Butternut Squash, Chanterelle Butter

Dungeness Crab Spaghetti

Hand Cut Spaghetti, Artichokes, Scallion, Aromatic Vegetables, Chili Flake

Artisanal and Farmhouse Cheeses

Vermont Shepherd ~ Westminster West, VT

(Raw Sheep’s Milk)

Rogue River Blue ~ Rogue Creamery, Central Point, OR

 (Raw Cow’s Milk)

Fiscalini Cheddar ~ Fiscalini Cheese Company, Modesto, CA

(Raw Cow’s Milk)

Mt. Tam ~ Cow Girl Creamery, Point Reyes Station, CA

(Cow’s Milk)

Desserts

Dulce de Leche Bar, Chocolate Ice Cream, Chocolate Caramel Tuille

Apple Tasting:

Tart, Caramel Apple, Brown Butter Cake with Apple Compote

Suzie’s Farm Pumpkin Custard with Cinnamon Ice Cream and Pumpkin Seed Brittle

 Red Wine Poached Pear with Fleur de Marie Pudding Cake and Pear Sorbet