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Wednesday Night Menu: October 27th

Menu 10.27.10
As always, menu is 100% free of gluten, dairy and soy.


FIRST
Chestnut and Pumpkin Soup with Cider-Balsamic Syrup


SECOND
Wild Mushroom Fritters with Parsley
Served with our “Nude Ranch “


MAIN
Cardamom-Ginger Braised Chicken
Crispy Sunchokes and Kale
Quick Pickled Salad with Radish, Kohlrabi, Parsley and Leafy Greens

Vegan Entrée: Borlotto Cranberry Beans with Ginger-Cardamom Sauce


DESSERT
Almond Cake with Apple-Wine Chutney

Wednesday Night Menu: October 20th

Wednesday Menu 10.21.09
As always, the menu is 100% gluten, dairy and soy free.


FIRST
Local Matsutake and Chanterelle Mushroom Clear Soup with Daikon Noodles

SECOND
Heirloom Tomatoes and Persimmon Salad with Local Leafys
Tossed in a Mint and Ginger Dressing

MAIN
Turmeric Coconut Curried Sturgeon with Scallion and Kabocha Squash
…
Vegan Entrée:
Turmeric Coconut Curried Adzuki Beans, Scallions and Kabocha Squash

Both Entrees served with:
Celery Root Fritters with Tamarind and Gypsy Pepper Relish
Roasted Broccoli and Sunchokes

DESSERT
Baked Apples with a Star Anise “Crème”

Wednesday Night Menu: October 13th

Menu 10.13.10
As Always, menu is 100% free of gluten, dairy and soy.

FIRST
Celeriac Fritters with a Coconut-Ginger Mint Sauce

SECOND
Jerusalem Artichoke, Heirloom Tomato and Chinese Cabbage Salad
With a Warm “Thai Pantry” Dressing

MAIN
Steamed Wild Rockfish with Lemon Verbena
Seared in Bird Chile Oil

Vegan: Alubias del Toro Bean Stir Fry with Lemon Verbena
Seared in Bird Chile Oil

Both Entrees served with:
Pumpkin Curry with Turmeric Coconut Sauce
Sauteed Eggplant and Swiss Chard with Scallions


DESSERT
Chocolate Coconut Macaroons with Star Anise Poached Pears and Coconut Whip

Local Sources:
Viridian Farms: Ginger-Mint, Tomatoes, Lemon Verbena, Alubias Beans, Edible Flowers, Pears
Creative Growers Farm: Swiss Chard, Celery Root, Onions, Cabbage
Bree Rostan’s family farm in Washington: Jerusalem Artichokes

Wednesday Night Menu: October 6th

Menu 10.6.10
As always, menu is 100% free of gluten, dairy and soy.

FIRST
Toasted Radicchio and Arugula Salad with Fresh Figs,
Candied Pecans
and a Balsamic Syrup

SECOND
Local Mushroom Brown Rice Risotto with Fried Sage Topping

MAIN
Red Canary Snapper en Papillote with Preserved Lemon and Lemon Verbena
Served with a Minted Pesto

Served with:
Shaved Zucchini and Potatoes
Garlic Roasted Broccoli

DESSERT
Poached Pear Stuffed with Dark Chocolate Ganache
Topped with a Dollop of Dream Date

Wednesday Night Menu: September 23rd

MENU SEPTEMBER 23RD
As always, menu is free of gluten, dairy and soy.


FIRST
Crushed Coriander and Butternut Squash Soup with Cilantro Garnish


SECOND
Chop Chop Salad with Cucumber, Heirloom Tomatoes, Gypsy and Andaluz Peppers with a Creamy Cumin Seed Dressing
(Featuring our Nude Ranch Dressing)


MAIN
Roasted Chicken with Fresh Alubias de Tolos Beans
with Preserved Lemons and Garlic
Served over Roasted Black Kale

Vegan option: Alubias de Tolos Beans with Preserved Lemons and Kale

Both Entrees with:
Raw Jicama-Parsnip “Couscous” with Turmeric Coconut Sauce
and a Homemade Pepper Harissa Condiment


DESSERT
Poached Pear and Black Pepper Crisp
With a dollop of Dream Date