Soups & Salads
Moroccan carrot soup with lemon oil, cilantro & cumin
Caesar salad with Parmesan, lemon & anchovy
Cauliflower puree with aromatic cream & fennel flowers
Blue Lake bean salad with toasted almonds, Italian parsley, Nicoise olive tapanade &
ricotta salata
Summer “slaw” salad with Napa cabbage, radicchio, cilantro, sesame seeds & a
balsamic-honey vinaigrette
Roasted baby chioggia beet salad with chervil & blue cheese
Italian gazpacho with extra virgin olive oil
Pastas
Pasta salad with French feta cheese, pine nuts, Italian parsley, sweet peppers, roasted
cauliflower & lemon oil
Fresh pappardelle pasta w/ a pork shoulder & pimenton pepper ragu
Orrechiette pasta w/ Romanesque, chick peas, sweet peppers, Italian parsley &
French feta
Radiatore pasta w/ beef Bolognese
Main Courses
Grilled cilantro-serrano pepper chicken with sweet potato mashers
Grilled yogurt & orange marinated chicken with rice pilaf, almonds, raisins
with a honey, ginger & yogurt sauce
Chicken with corn-tomato relish & grilled polenta
Pork tenderloin with pancetta succotash & grilled squash
Short ribs braised in Porter Ale, maple-rosemary glaze
Pork tenderloins with baked apples, cabbage & Riesling sauce
Beef brisket with garlic-sage rub, apples, raisins, cabbage & braised creamer
potatoes
Ginger-mustard chicken roasted with tomatoes, bread crumbs & parsley
Tri-tip with cilantro-lemon marinade
Pimentón de la Vera (smoked paprika) chicken skewers & charmoula
Ras el Hanout (Moroccan spice) lamb skewers & salsa verde
Za’tar (Middle Eastern spice) beef skewers & salsa verde
Red wine-beef chili with fennel & mild green chilies
Smoked paprika “sloppy Joes” with whole grain buns
Northern halibut with a chanterelle mushroom vinaigrette & a warm farro, green bean
Italian parsley & pecorino “Toscano” salad
Pan-seared filet mignon with a potato-spring onion gratin, braised “black” cabbage,
& a port-pomegranate jus
Grilled hanger steak with a farro, green bean, scallion & pecorino “Toscano”
salad with salsa verde
Roasted pork tenderloins with Pimenton, grilled polenta, garlic-braised black cabbage &
Argentinean chimmichurri
Black cod with a gypsy pepper ragout, couscous, toasted almonds, currants &
charmoula
-Roasted sea bass with a warm romano & butter bean salad with Nicoise olive tapanade
-Halibut braised with white wine, saffron, preserved tomato, “butterball” potatoes &
rainbow chard
Desserts
Fluffy tapioca pudding with mixed berries
Chocolate pot-de-crème with crème chantilly
White peach & berry cobbler with vanilla gelato
Pear upside-down cake
Sweet Muscat sabayon with mint & blueberries
Olive oil lemon cake with whipped cream & berries