Entrees

Organic Seasonal Menu

Roasted seasonal vegetable crepes

Local chevre, spinach-walnut pesto, sautéed green beans

Exotic mushroom phyllo roulade

Celery root puree, crispy shallots, baby carrots, fresh peas

Grilled vegetable skewers

Fig-bourbon barbecue sauce, jasmine “dirty” rice, coriander-corn relish

Grilled vegetable polenta napoleon

Artichokes, carrots, peppers, peas, fromage blanc, heirloom tomato-basil sauce

Butternut squash ravioli

Lemon-parsley brown butter, garlic chips, parisienne vegetables, fried sage leaves

Dungeness crab & artichoke-stuffed portabella mushroom

Seasonal vegetable mélange, lemon emulsion, chive oil

Creole-spiced, pan-seared white sea bass

Black-eyed pea collard roll, polenta frites, crawfish gumbo sauce, frizzled leeks

Potato-crusted Pacific halibut

Blood orange beurre blanc, candied citrus zest, seasonal vegetable ragout

Spice-dusted chicken paillard

Lemon-caper-white wine sauce, shoestring potatoes, confetti orzo, sautéed broccolini

Grilled marinated chicken breast

Grilled stone fruit relish, herbed couscous, sugar snap peas, lemon-thyme “caviar”

Grilled lamb chops

Syrah-herb demi-glace, spearmint, roasted fingerling potatoes, sautéed spinach

Mixed peppercorn-crusted beef sirloin

Oven-dried tomato, blue cheese, thyme jus,
roasted garlic mashed potato, grilled asparagus

Roasted flank steak roulade of exotic mushrooms

Rösti potato cake, pan-seared artichokes,
cipollini onion pan gravy