Whole Grain Triple Nut Muffin
Almond, cashew, and hazelnut work together to make this healthy low sugar muffin the best way to start your morning. Dried fruit can be added for sweetness and chew.
Frittata
Seasonal vegetables are sautéed and mixed with fresh farm eggs to make this fluffy early morning delight. Cheese added for creaminess and texture.
Avocado Toast
Local sourdough levin toasted with coconut oil, layered with creamy avocado, preserved lemon, arugula and sunflower sprouts.
Little Gem Salad
Little Gems dressed with a seasonal vinaigrette, soft herbs, heirloom carrot ribbons and whole wheat breadcrumbs.
Seared Ahi Tuna
Seared line caught tuna, on a bed of thin rice noodles and shredded leaf lettuce, with pickled carrot and daikon radish, basil, mint, bean sprouts and sesame oil.
Yellow Summer Gazpacho
Sungold tomatoes, yellow watermelon and jimmy nardello emulsified to make a refreshing cold treat. Garnished with cilantro oil.
Egg Salad
Hard boiled fresh farm eggs mixed with creamy aioli, fennel, and whole grain mustard. Eaten with benne seed crackers and pickles.
Whole Roasted Rainbow Trout
This flaky rich fish is smothered in gremolata and served with confit new potatoes and chicory salad.
Chef Dot’s Salad
My take on a chef’s salad. Bibb lettuces are tossed in a herb ranch dressing and includes smoked turkey, soft poached egg, Point Reyes Toma cheese, sungold cherry tomatoes, fried shallots and avocado.
Rainbow Rice Bowls
Salmon crudo is accompanied by roasted red peppers, fresh corn, blanched peas, shredded red cabbage. Served with a ginger Ponzu sauce and topped with sesame seeds and nori.
Orange Rosemary Roasted Chicken
Bright and herbaceous tender chicken served with summer string beans, smoked potatoes and preserved orange glaze.
Rabbit Raviolo
White wine braised Rabbit fill the al dente pasta. Served on a bed of chanterelle mushrooms, blistered grapes and tarragon.
Pork Loin Roast
Creamy Polenta accompany the juicy roast with sauerkraut and rye bread crisps.
Braised Oxtails
Brown butter carrots, button mushrooms, and parsnips warm the soul with this rich entree.
First Courses
halibut ceviche. orange. puffed rice
arugula. pecan. mint. ricotta salada.
early girl tomatoes. basil. silken tofu.
Second Courses
heirloom bean. watercress. summer squash.
beet. apple. mustard greens.
cauliflower. pistachio. sorrel.
winter squash. buckwheat. date. ginger.
asparagus. potato. pine. shroom.
Third Course
meatballs. tomatoes. eggplant. oregano.
portabella steak. thyme. broccoli.
chicken. little gems. peaches. marigold.
Fourth Course
pear sorbet. brown butter. candied sage
chocolate. chocolate. chocolate.
raspberry panna cotta. almond. burnt vanilla
peach hand pie. lemon verbena sugar. sweet cream