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Downstairs Dinner Menus for the Week of November 17 – November 22, 2008
Monday, November 17 $60
Warm frisée salad with poached egg and anchovy vinaigrette
Lapin à la moutarde: Rare Hare Barn rabbit braised in white wine and mustard; turnips,
turnip greens, and pancetta gratin
Poached pear tart with vin santo ice cream
Tuesday, November 18 $75
Sautéed scallops with fennel purée and fennel salad
Dungeness crab chowder with black pepper crackers
Grilled Petaluma turkey breast paillard with sage and cranberries; turnip and parsnip purée
with braised greens
Apple tarte Tatin with buttermilk ice cream
Wednesday, November 19 $75
Dungeness crab salad with fennel and Meyer lemon vinaigrette
Petaluma turkey consommé with duck liver raviolo
Grilled rack and loin of Watson Ranch lamb with niçoise olive and coriander sauce;
shell bean ragoût with breadcrumbs
Bittersweet chocolate ice cream profiteroles with Comice pears
Thursday, November 20 $75
Smoked haddock salad with romaine lettuce and crème fraîche
Maine lobster risotto with young spinach
Spit-roasted Becker Lane Farm pork loin with apples and quince, juniper sauce, and savoy cabbage
Meyer lemon and huckleberry ice cream bombe
Friday, November 21 $95
An apéritif
Warm salad with Wolfe Ranch quail confit with chestnuts and pancetta
Hand-cut pasta with Dungeness crab and Meyer lemon
Grilled trap-caught wild striped bass with cabernet sauce; turnip and Jerusalem artichoke purée
and watercress salad
Espresso granita coupe with chocolate and hazelnut ice creams
Saturday, November 22 $95
An apéritif
Warm frisée salad with cèpes, chanterelles, and roasted Jerusalem artichokes
Maine lobster ravioli with leeks and herbs
Grilled rack and loin of Bolinas goat with cumin and cardamom sauce; eggplant purée and
roasted fall vegetables
Prune-Armagnac ice cream crêpe with Sierra Beauty apples and candied walnuts
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Service charge: 17 percent Sales tax: 8 3/4 percent
Corkage: $25 per bottle. $45 per magnum.
1517 Shattuck Avenue, Berkeley, California 94709
Reservations: (510) 548-5525
Other fish varieties may have to be substituted.
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