A.R. Valentien Dinner Menu May~2012

Charcuterie

Chicken Liver Pâté, Carrot Pickle, Grain Mustard

Duck and Pistachio Pâté, Belgian Endive, Truffle Vinaigrette

 Potted Beef Short Rib, Pickled Okra, Tarragon Vinaigrette

Platter of Three Terrines, House Made Pickles and Dijon Mustard

Appetizers

Carrot and Coriander Soup with Lobster and Blood Orange Reduction

Coleman Lettuces, Spring Vegetables and Green Goddess Dressing

Whole Leaf Caesar Salad with Pain de Levain Croutons

Tuna Carpaccio, Horseradish Creme Fraiche, Crispy Caper and Parsley

Potato Gnocchi with Pork & Citrus Ragu, English Peas, Shaved Ricotta Salata

Burrata with Prosciutto, Fried Green Tomatoes, Mizuna and Ramp Vinaigrette

Vegetables

Roasted Beets with Pistachio Butter

Buttermilk Smashed Potatoes with Chives

Anson Mills Farro Verde with Sofritto

Tasting Menu

75/115 with wine

Maine Lobster

Carrots, Macadamia Nut, Snap Peas and Pickled Ginger

Sarapo Family Chardonnay, Russian River, 2009

Porcini and Asparagus Pappardelle

California Porcini Mushrooms, Asparagus, Shaved Parmesan

Eric Kent Grenache, Bennett Valley, 2009

Roasted Niman Ranch Rib Cap

King Trumpet Mushroom, Sunchokes, Fava Beans,  Green Tomato Relish

Crocker Starr, Red Meritage, Napa Valley, 2003

Almond Jaconde with Warm Berry Compote, Macaroon,

Almond Milk Panna Cotta and Almond~Mint Granite

Beringer, “Nightingale,” Napa Valley, 2006

Entrees

 Niman Ranch Eye of Ribeye Steak

Roasted Ozette Potatoes and Mushrooms, Escarole, Bordelaise Sauce

 Oak Fire Roasted Niman Ranch Pork Loin

Double Smoked Bacon, Potatoes, Lamb’s Quarters and Fava Beans

 Liberty Duck Breast with Confit Tart

Swiss Chard, Seville Orange Marmalade, Shaved Crimson Turnip and Arugula

Harmoula Rubbed Organic Chicken

Roasted Cauliflower and Romanesco, Red Russian Kale, Spiced Yogurt Sauce

Alaskan Halibut

Braised Gem Lettuce, Pea Tendrils, English Peas and Tarragon

Swordfish with Fresh White Shrimp

Snow Cap Beans, Preserved Lemon, Roasted Tomatoes, Parsley Puree and Piquillo Sauce

Guerrero Negro Scallops

Creamed Bloomsdale Spinach, Roasted Spring Onions, Pan Grattato

Artisanal and Farmhouse Cheeses

Dante ~ Wisconsin Sheep Dairy Coop, Strum, WI

(Sheep’s Milk)

Ellie’s Vintage Blue ~ Shaft’s Cheese Company, Roseville, CA

 (Cow’s Milk)

Fiscalini Cheddar ~ Fiscalini Cheese Company, Modesto, CA

(Raw Cow’s Milk)

Minuet ~ Andante Dairy, Santa Rosa, CA

(Goat’s Milk & Creme Fraiche)

Desserts

Black Magic Cake, Gianduja Ganache, Chocolate Ice Cream and Toated Hazelnuts

Almond and Santa Barbara Blueberry Tasting:

Jaconde with Warm Berry Compote, Macaroon, Almond Milk Panna Cotta and Almond~Mint Granite

Vanilla Chiffon, Rhubarb Strawberry Compote, Berry Sorbet

 Shoofly Pie with Buttermilk Sorbet and Cinnamon Walnuts

Tropical Cake, Coconut Sorbet and Pineapple, Mango, Kiwi Salad