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 

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SITE DESIGN BY CORY ALISA FINE ARTS & INTERIOR DESIGN

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