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
Every Wednesday night we create a delicious, healthful 4 course meal that is gluten, dairy and soy free. Friendly to omnivores and vegans alike, each dinner is a chance to bring eaters of all kinds together to relax, enjoy and share great food. Eat with us.
Monday, November 1, 2010
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”
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
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
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
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
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