SUMMER SAMPLE MENU

Appetizer

Beet, kalamata and plain hummus

Muhammara

Mushroom walnut paté with crudité

Tarragon trout rilette on russet crisp

Virgin cucumber gimlets

 

Salad Course

Farm greens, strawberry, toasted red quinoa, crispy chickpea, mint, straciatella, balsamic reduction

 

Main

Choice of:

-Yogurt-marinated farm chicken, roasted grapes, garlic, sumac

-Crisped skin salmon, Meyer lemon, dill, garlic creme fraiche

-Sirloin, saffron-peach chutney, Aleppo pepper

-Harissa tofu, blistered cherry tomato, herb coulis

 

Second/Sides

-New potatoes, smoked paprika dust

-Apple cider farro, pistachio, lemon, arugula, basil

-Little gem fattoush, with house pita toasts, radish, cucumber, heirloom tomato, mint, allspice vinaigrette

-Condiments: yogurt-mint sauce, za’atar 

 

Third

Watermelon salad, Persian cucumber, basil, mint, feta, preserved lemon

 

Dessert

Rosewater sponge, blackberry compote

Cucumber panna cotta

RESOURCES

 

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