SPRING SAMPLE MENU
Appetizer
Winter cheese board with fresh fig, nuts, crudites with cannellini-rosemary bean dip
Salad Course
Winter fruit chopped salad with persimmon, pear, pink lady apple, pomegranate, dried cranberries, shaved raw Brussels sprouts, grapefruit-honey dressing
Blended Soups
Choice of:
Butternut squash-carrot with thyme, creme fraiche
Coconut-parsnip with nutmeg
Roasted cauliflower with fennel, bacon, and hazelnuts
Hearty Soups
Choice of:
Winter vegetable and lamb stew with pinot noir, rosemary, creme fraiche
Portuguese Caldo Verde with kale, mirepoix, red beans, San Marzano tomatoes, marjoram (available with or without spicy fennel sausage)
Main
Choice of:
Peppered flank steak in a chipotle-gorgonzola cream, served with a buttery Yukon gold and sweet potato mash
Chardonnay-poached chicken breast with wild mushrooms and sage served with beets and their greens
Herb-encrusted pork loin topped with winter greens and pepita pesto served with cider-braised cabbage and apples
Stuffed portobello with spinach, vegan sausage, herbed chevre, or roasted and pureed cauliflower, served with beets and greens drizzled with tahini
Extra Sides
Mascarpone polenta topped with fig preserves and currants
Roasted root vegetables and delicata squash
Broccolini and/or Brussels sprouts, roasted with chili flakes and lemon
Dessert
Cinnamon-raisin bread pudding with cardamom