Seasonal Menus

2018

Farmers Market Produce, Sustainable Seafood & Compassionately Raised Meats

 
 
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1st Course

little gem salad with grilled asparagus, crispy radish, pickled red onions & avocado-green goddess dressing

 

tomato tarte tatin with basil and shaved ricotta solatta on a focaccia crust

 

turmeric-chicken soup, favas, baby corn, tomato & dill 

 

artichoke veloute with rustic croutons, crème fraîche,            black pepper & lemon olive oil

 

2nd Course
 

grilled salmon with yuzu & caramelized mushrooms, swiss chard chiffonade with a white miso-mustard sauce

 

harissa grilled lamb chops with sautéed pea tendrils, fermented cauliflower & sun-dried tomato pesto

 

cauliflower rice with saffron, mint, cilantro & caramelized onions

 

sweet pea ravioli with pecorino and bunashimeji mushrooms in consume

 
Dessert

 

SEMOLINA CAKE WITH COCONUT, candied ginger AND LEMON SYRUP

 

 

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1st Course

 

heart of palm salad with dried cherries, petite arugula leaves and a macadamia nut vinaigrette 

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summer corn soup of leeks, spinach and jalapeños, garnished with coriander leaf & squeeze of fresh lime

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ceviche of shrimp, scallops, lime, grilled tomatillos and avocado with fresh serrano chilis and pickled carrots

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watermelon and tomato salad with feta, rainbow radish and ice wine vinegar, petite salad leaves

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squash blossom & cucumber salad with avocado, black pepper-chimichurri & sheeps yogurt 

 

2nd Course

crispy pork carnitas tacos with shredded cabbage and grilled tomatillos, lime, onion & queso fresco 

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mango chicken curry, fried chicken morsels in a spicy-sour lime sauce with mango, maui onions and basil

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achiote rubbed chicken over black lentils, grilled tomato-jalapeno salsa & crema fresca

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grilled vegetable bowl with arroz verde & queso cotija

 

Dessert

peaches & cream ice cream cake with peach jam, pistachio brittle, candied basil

or

buddha bowl of coconut tapioca, mango, vanilla bean syrup, chocolate and white chocolate shaving, topped with pineapple sorbet

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1st Course

 

wedge lettuce, grilled cauliflower, toasted pita chips with crumbles of feta cheese, ceci beans,  greek olives, oregano dressing with red wine vinegar

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shaved beet, and snow pea salad with sesame seeds, chile oil, yuzu and radishes

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chicken soup with saffron, rice, lemon, dill and olive oil

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Cucurbita squash soup with panachetta and pine nuts

 

2nd Course

 

grilled short rib with a roasted red pepper salsa of capers and parsley with crispy patatas bravas 

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peri peri game hen, rice and almond pilov with dried apricots, parsley-mint and browned butter

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branzino with preserved lemon pan sauce, spanish olives & artichokes 

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french beans with caramelized onions and tomato concasse 

 

Dessert

walnut and apple galette with bourbon-vanilla custard sauce

or

caramelized Banana cake with creme anglaise and chocolate shavings, peanut butter ice cream

 

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1st Course

 

persimmon and pistachio salad of frizze, goat cheese and chives with a cider lemon-vinaigrette 

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salad of grilled vegetables, avocado, sprouts, kamut and sumac dressing 

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Brodo of pasta, pancetta and poppy seeds with cabbage leaves

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french lentil & duck soup with porcini mushrooms & basil pistou

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butternut squash agnolotti with pecorino and hazelnut  

 
2nd Course

 

black cod with garlic breadcrumbs on a sun choke puree with an apple-cabbage chive slaw

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 lamb meatballs with cumin and papilla chili with sheeps milk yogurt

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pecan smoked chicken, wilted brussel spout leaves, crispy fried leeks , chicken demi glace

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cast-iron potato latkes with sour cream, caviar 

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vegetable fricasse of mushrooms, leeks, corn and spinach

 

Dessert

Sticky Toffee Pudding with bourbon-vanilla bean cream anglaise 

or

chocolate ganache cake with rye crumble, toasted marshmallow, poached pears , reconstituted currants in rye whiskey syrup

 
Fresh, Fabulous & Seasonal! Call today for pricing and availablity.
-Chef Nate