sample menus
__winter
Moroccan Stuffed Chicken with pistachio, currants, cinnamon & saffron
French lentils with leeks, garlic and crispy kale chips
Maple Pecan Tart with pear caramel sauce
Bouillabaisse (Spicy Provencale fish stew)
Caramelized fennel and artichokes
Sweet polenta cake with cranberry cream
winter/macrobiotic
Creamy Mushroom Soup with Shitake croutons
Millet & Kabocha squash croquettes with curried coconut sauce
Sautéed bok choy with red miso sauce
Café Au Lait Pana Cotta
spring
Mini ramp enchiladas with cotija cheese and tomatillo salsa
Pan seared scallops over romesco broth
Coconut Lime Tartlets
Smokey lamb sliders on whole grain buns
Roasted sweet potato and blue cheese gratin
Lemon curd linzer cookies
summer
Shaved fennel, radish and apple salad
Pistachio crusted wild halibut with roasted red pepper and avocado
Chilled strawberry soup with lemon verbena ice cream
Grilled clams over feta and mint cous cous
Heirloom tomato salad with fresh oregano and basil
Blueberry lavender sorbet
summer/ vegetarian
Pulled seitan sandwich with jicama, fennel and currant slaw
Spicy Roasted Tomatillo and Corn Soup
Sour cherry shortcakes with olive oil ice cream
autumn
Grass-fed beef carpaccio with pistachio-mint pesto over spicy greens
Wheat berry salad with hazelnuts and wild blueberries
Molten chocolate cake with rose geranium ice cream
Roasted pork loin with apple butter crust, stuffed with apples, sage and cornbead
Caramelized brussel sprouts with bacon and pumpkin seed brittle
Chocolate pecan tart
autumn/vegan
Red Quinoa salad with wilted greens, pecans and caramelized shallot and apricot dressing
Scavenger Galette with fingerlings, wild mushrooms, nettles and bechamel sauce
Almond torte with lavender ice cream
athlete
Avocado and grapefruit salad with tangerine and pepita dressing
Shrimp with sage and champagne vinegar over pumpkin polenta
Profiteroles with coconut ice cream and dark chocolate ganache
gluten-free (dairy)
Margherita Pizza with Murray’s Fresh Mozzarella and local pastured sausage
Fresh Figs over spicy greens and crème fraiche
Moist carrot cake with citrus scented cream cheese frosting
gluten-free (vegan)
Cucumber and shiso leaf spring rolls with tamari-lime dipping sauce
Green curried seasonal vegetables over forbidden black rice pilaf
Macaroon parfait and purple basil truffles
kids
Homemade turkey ravioli
Baked parmesan zucchini fries
Peppermint ice cream
Moroccan Stuffed Chicken with pistachio, currants, cinnamon & saffron
French lentils with leeks, garlic and crispy kale chips
Maple Pecan Tart with pear caramel sauce
Bouillabaisse (Spicy Provencale fish stew)
Caramelized fennel and artichokes
Sweet polenta cake with cranberry cream
winter/macrobiotic
Creamy Mushroom Soup with Shitake croutons
Millet & Kabocha squash croquettes with curried coconut sauce
Sautéed bok choy with red miso sauce
Café Au Lait Pana Cotta
spring
Mini ramp enchiladas with cotija cheese and tomatillo salsa
Pan seared scallops over romesco broth
Coconut Lime Tartlets
Smokey lamb sliders on whole grain buns
Roasted sweet potato and blue cheese gratin
Lemon curd linzer cookies
summer
Shaved fennel, radish and apple salad
Pistachio crusted wild halibut with roasted red pepper and avocado
Chilled strawberry soup with lemon verbena ice cream
Grilled clams over feta and mint cous cous
Heirloom tomato salad with fresh oregano and basil
Blueberry lavender sorbet
summer/ vegetarian
Pulled seitan sandwich with jicama, fennel and currant slaw
Spicy Roasted Tomatillo and Corn Soup
Sour cherry shortcakes with olive oil ice cream
autumn
Grass-fed beef carpaccio with pistachio-mint pesto over spicy greens
Wheat berry salad with hazelnuts and wild blueberries
Molten chocolate cake with rose geranium ice cream
Roasted pork loin with apple butter crust, stuffed with apples, sage and cornbead
Caramelized brussel sprouts with bacon and pumpkin seed brittle
Chocolate pecan tart
autumn/vegan
Red Quinoa salad with wilted greens, pecans and caramelized shallot and apricot dressing
Scavenger Galette with fingerlings, wild mushrooms, nettles and bechamel sauce
Almond torte with lavender ice cream
athlete
Avocado and grapefruit salad with tangerine and pepita dressing
Shrimp with sage and champagne vinegar over pumpkin polenta
Profiteroles with coconut ice cream and dark chocolate ganache
gluten-free (dairy)
Margherita Pizza with Murray’s Fresh Mozzarella and local pastured sausage
Fresh Figs over spicy greens and crème fraiche
Moist carrot cake with citrus scented cream cheese frosting
gluten-free (vegan)
Cucumber and shiso leaf spring rolls with tamari-lime dipping sauce
Green curried seasonal vegetables over forbidden black rice pilaf
Macaroon parfait and purple basil truffles
kids
Homemade turkey ravioli
Baked parmesan zucchini fries
Peppermint ice cream
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