A.R. Valentien Dinner Menu

August, 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 Corn Soup with Sweet Peppers and Chives 

Whole Leaf Caesar Salad with Pain de Levain Croutons 

Coleman Lettuces with Shaved Radish, Peas and Green Goddess Dressing 

Scallop Crudo with Durgeness Crab. Cherry Tomoatoes, and Opal Basil

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

Albacore Tuna Carpaccio, Horseradish Cream, Crispy Capers, Flat Leaf Parsley  

 Vegetables

Heirloom Tomatoes with Green Goddess Dressing    

Smashed German Butterball Potatoes with Herb Butter 

Creamed Corn with Chives 

Farm to Table Tasting Menu

60/100 with wine

Vichyssoise

 Young Leeks a la Grecque and Lobster

Crow’s Pass Farm

Veuve Clicquot Ponsardin, Yellow Label, Reims, France, NV

Heirloom Tomatoes, Black Seeded Simpson Lettuce, Crispy Pork Belly

Peterson’s Specialty, Coleman Farm 

Gary Farrell, Pinot Noir, Russian River Valley, 2007

Hanger Steak and Braised Short Rib

Bloomsdale Spinach, Garlic, Stupice Tomato, Cipollini Onion

Suzie’s Farm, Milpa Organica, Sage Mountain 

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

Angel Food Cake with Peach Jam, Fresh Peaches and Peach Sorbet

See Canyon

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

California Lamb Rack 

Fried Ricotta and Summer Squash Gnocchi, Heirloom Tomatoes, Arugula, Olives

Local Sablefish 

Caramelized Cauliflower, Caper, Anchovy, Tomato, Heirloom Sweet Pepper Salpicon

 Local White Bass 

Lavender Runner, Lima and Wax Beans, Potato Gnocchi, Raw Heirloom Tomatoes Sauce

Maine Lobster

Artichoke, Fennel, Chervil, Lobster Mousseline Tortellini, Lobster Consommé

 Artisanal and Farmhouse Cheeses 

Dante ~Wisconsin Sheep Dairy Co-Op, WI  (Raw Sheep’s Milk)

Echo Blue ~ Rogue Creamery, Central Point, OR (Raw Cow’s and Goat’s Milk)

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

Contralto~ Andante Dairy, Santa Rosa, CA (Goat’s  Milk) 

   Desserts 

Mint Chocolate Mousse, Chocolate Ice Cream, Candied Mint

Angel Food Cake with Peach Jam, Fresh Peaches and Peach Sorbet

 Chocolate Soufflé with Raspberry Sorbet

(Please allow 15 minutes for soufflés)

 Vanilla Custard, Roasted Apricot, Honey Ice Cream

 Trio of Melon Sorbet: Yellow Watermelon, Rocky Sweet, and Ananas