Spring and Summer Menu

Spring and Summer Menu

SMALL BITES

bruschetta with white bean puree and three olive tapenade

fava bean puree on toasted corn cakes

miniature blt’s on brioche with crisp pancetta organic butter lettuce and roasted tomatoes

burratta cheese on grilled toast points with lemon oil

chipotle braised pork spoons with black bean puree and salsa fresca

pan fried potato cakes with caviar and crème fraiche

 lobster empanadas 


SIDES AND STARCHES

seasonal grilled vegetables
asparagus, spring onions, heirloom squash, baby carrots, peppers

three cheese macaroni with diced niman ranch ham and organic peas

roasted heirloom beets and carrots

three cheese potato gratin

curried cous cous

grilled flat bread

wild rice

warm rolls, sliced bread and whipped butter


SALADS

classic caesar with toasted garlic croutons and shaved parmesan cheese

butter leaf lettuce and dungeness crab salad with toasted pine nuts in a lemon vinaigrette

organic summer tomato salad with basil, cracked pepper and buratta cheese

smoked trout with crispy pancetta, frisee, champagne vinaigrette and crème fraiche

crab and tuna tartare napoleon with crispy potato chips and roasted pepper coulis

warm corn flan with a salad of organic beets and goat cheese

sliced asian portobello salad with asian greens, cucumbers, and crispy wonton strips

grilled asparagus with creamed morels, poached egg and a lemon vinaigrette


SEAFOOD

alaskan halibut with grilled asparagus, carrots and braised turnips

pan seared salmon with crisp potatoes wilted water cress, roasted tomatoes

new zealand snapper with a sauté of summer corn and snap peas with pesto

black bass with crispy gnocchi, roasted mushrooms, bloomsdale spinach and sauce buerre rouge

seared scallops on root vegetable raviolini and sautéed english peas


POULTRY AND MEATS

grilled poussin with whipped potatoes pancetta in a dried cherry reduction

duck breast with sweet potato puree, roasted cipollini onions and crisp shallots

pan roasted chicken breast on summer vegetable hash

lamb loin with short rib ravoli and herbed pesto and baby summer squash

sliced bone in kurabuta pork chop with potato fennel gratin and stone fruit chutney

prime pepper crusted new york steak with asparagus, morel mushrooms, and confit potatoes

grilled hanger steak with romesco and sesoned fries


FINISH

white chocolate bread pudding

rubarb and strawberry tarts

molten choclate cake

mixed berry crisp with vanilla ice cream

summer stone fruit crepes with basil syrup

caramelized banana napoleon with toasted hazelnuts and caramel sauce

patisserie plate

mini cupcakes

chocolate covered organic strawberries

mini milkshakes and caramel apples
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