Summer 2019 Sample Menu

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Starters

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Peach, heirloom tomato, and fresh herb salad with pulled burrata and grilled bread 

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Chilled sweet corn bisque with roasted red pepper coulis

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Watermelon and ahi tuna poke cups with crispy wontons, and avocado-scallion aioli

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Entrees

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Overnight brined cedar plank wild salmon with spicy herb-tahini pesto

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Citrus-jerk grilled chicken thighs 

 

Mojo Marinated flank steak with farmers market salsa verde

 

Smoky pulled Jackfruit with sweet pepper hash

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Entree Sides

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Roasted seasonal farmers market vegetables with herb pesto and tahini dressing

 

Rainbow beet quinoa with lemon, basil, goat cheese and roasted pistachios

 

Summer ratatouille with grilled eggplant, summer squash, and cherry tomatoes

 

Green beans with lemon zest, crushed hazelnuts and aged parmesan

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Dessert 

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Shortcake with grilled seasonal fruit, herbed ricotta, and vanilla balsamic reduction

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Avocado chocolate mousse with mascarpone creme 

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