Boonville Hotel

this week's menu

thursday 5.25

red butter lettuce salad… pecans, shaved fennel & tarragon
roasted chicken thigh… spring pea & mint risotto
a sweet finale by katie... tbd

friday 5.19

curried summer squash soup… coriander yogurt & oregano
cucumber salad… black olive, cumin, mint, piquillo pepper and feta
coffee rubbed leg of lamb… yellow eyed beans, spring onion and gremolata
a sweet finale by Katie… tbd

saturday 5.20

canal house gnocchi… basil, toasted walnut pesto & pecorino
grilled asparagus…
rita’s mustards, served egg, shiitake mushroom, lemon & maldon salt
black cod..
garden faves and more delights tbd
a sweet finale by Katie..
. tbd

 

sunday 5.21

grilled squid salpicon… cornichon, piquillo pepper, pickled red onion, cucumber, fennel bulb, toast and lemon aioli
pan-seared liberty duck breast… roasted maitake mushrooms, baby carrot, farro grain, orange & red wine
a sweet finale by joansey…tbd

 

monday 5.22

anderson valley mixed greens… shaved boont corners, red wine vinaigrette & toasted pecans
brennon’s chicken du jour…
a sweet finale by joansey… tbd

notes

Table 128 is serving our family style prix fixe dinners, Thursday-Monday evenings during the winter months. We cook by reservation, please give us a call if you would like us to save you a table.

 

* all menus subject to evolution