SUMMER SAMPLE MENU

Appetizer

Crudité platters with homemade hummus, sundried tomato-kalamata tapenade, tarragon aioli

Virgin cucumber gimlets

 

Salad Course

Baby spinach with strawberries, red quinoa, crispy chickpeas, simple balsamic vinaigrette

 

Main

Choice of:

-Roasted chicken with grapes, garlic, sumac

-Poached salmon with Meyer lemon slices, fresh dill, parsley

-Tri-tip with saffron-peach-Aleppo pepper chutney

-Za’atar-encrusted tofu with blistered cherry tomato, asparagus, sunflower seeds

 

Second/Sides

Choice of:

-Par-boiled and roasted new potatoes with light dusting of smoked paprika 

-Cold farro with apple cider, pistachio, lemon, arugula, basil

-Fattoush with little gems, garlic pita, radish, cucumber, heirloom tomato, mint, allspice vinaigrette

-Side of condiments: yogurt-mint sauce, za’atar, harissa 

 

Third

Watermelon and cucumber salad with basil, mint, feta, preserved lemon

 

Dessert

Rosewater sponge cake with blackberry compote

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