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