Winter Menu

• mini quiches with spinach, shallots and gruyere cheese topped with a sweet corn and roasted beet coulis / caramelized onion & smoked bacon tart with fresh thyme / rapini with fresh mozzarella and spicy peppers served on a toasted baguette / new zealand green lip mussels with Spanish chorizo
• roasted beet & blood orange salad with spicy greens and a sherried blood orange vinaigrette
• braised short ribs in natural braising liquid topped with hazelnut gremolata and accompanied by roasted root vegetables and rainbow swiss chard / bouillabaisse with clams, mussels, prawns, local fish (depending on availability) and topped with a spicy red pepper rouille
• blueberry cobbler with cinnamon whipped cream

Fall Menu

• black mission figs stuffed with gorgonzola and wrapped in prosciutto di parma, seared and drizzled with a pomegranate balsamic reduction / spiced port poached pear with goat cheese and walnuts in Belgian endive spears / coconut curry butternut squash bisque in votive cups and drizzled with cilantro infused extra virgin olive oil
• fuyu persimmon with candied walnut, goat cheese and pomegranate salad on a bed of spinach and frissee with a champagne vinaigrette
• grilled cornish game hen seared and topped with natural jus and served with a cassoulet of white beans, pancetta, garlic, shallots and fresh sage / succulent roasted pork loin with black mission figs and cipollini onions finished with a pomegranate demiglaze and accompanied by sweet potato mash and swiss chard
• pumpkin spiced crème brulee

Custom menu consultation is a phone call away.
805-782-8070