Fall is upon us, and with it comes glorious salads and decidedly autumnal dishes like crispy skin Mt. Lassen Trout, Brandade, Lamb Rillette, and the last colorful hurrah of indelible heirloom tomatoes. These show up in a rich soup with Bolognese Ravioli, baked into a Ricotta Tart served with herb roasted Filet Mignon, or dressed in nothing but a light Spanish Sherry vinegar with burrata and fresh basil. We can’t get enough of our tomatoes in September, especially when we know their season is winding down.
While the Barn rocks it with long leisurely lunches and elegant dining in the main garden, Ryan and Andrew have put the finishing touches on September's Sunday menus for the Studio’s French Country prix fixe dinners. Many of these classic dishes also appear on the gallery bar’s bistro menu from Happy Hour on, but Sunday is the day we want to carve out for meeting up with old friends and making new ones over re-interpreted classic dishes served alongside great soundtracks and another new video from Isabel Hales. Last week's Coq au vin Sunday sold out, so call the restaurant to get your name on the list, or sign up in the Studio when you come for a drink and bite.
Our next blog will detail the exciting Fall cocktails list which makes good use of Barndiva's dry farmed apples and pears, but make haste while this incredible weather lasts and visit the Barn while we are still enjoying the gardens and the incredible bounty from Sonoma and Mendocino County. Cheers!
FRENCH COUNTRY DINNERS
TARTE de TAMATE puff pastry, fresh ricotta, arugula, heirloom tomato
CROQUETTES POISSON POMME de TERRE fish cakes, kale salad, creamy dill vinaigrette
TARTE TATIN aux HÉRITAGE POIRES de BARNDIVA FARM
SOUPE au PISTOU white bean soup, cherry tomato, garlic toast, basil pesto
PAILLARD de PORC grilled pork loin, gnocchi, lemon, caper
MOUSSE au CHOCOLAT
SALADE CRESSON watercress salad, barndiva farm asian pear, walnut
POULET RÔTI whole roasted chicken for 2, sautéed spinach, natural jus
CRÈME BRÛLÉE aux FRAMBOISE
SALADE de LAITES au FROMAGE BLEU butter lettuce, blue cheese, bacon
BOEUF BOURGUIGNON red wine braised beef short ribs, pickled red onion marmalade, haricot vert
MACARON au CHOCOLAT