Sample Menus

“There is a communion of more than our bodies when bread is broken and wine drunk.”
M. F. K. Fisher


Living Muesli – Soaked Oat Groats and Almonds with Stone Fruit, Meyer Lemon Juice and Maple Syrup

House Made Vanilla Bean Coconut Yogurt with Raw Honey Drizzle, Orange Zest and Toasted Cashews

French Lentil Salad with Sliced Romaine Point Reyes Blue Cheese Mirepoix and Meyer Lemon Vinaigrette

Roasted Heirloom Carrot Soup with Grilled Ramps and Garlic Fiddlehead Ferns

Housemade Semolina Pasta Cracked Black Pepper and Lemon Thyme with Sundried Tomatoes and Basil Pesto

Roast Organic Rotisserie Chicken with Rosemary and Green Garlic

Baby Spinach Salad with Baby Chioggia Beets, Ricotta Salata and Toasted Almond Slivers topped with Chives

Smashed Peruvian Purple New Potatoes with Straus Herbed Butter and Black Garlic

Steamed Dover Sole atop Lemon, Ginger, Thyme and Lemongrass

Steamed Chicken Shiitake Dumplings in Consommé with Scallions and Toasted Sesame Seeds



Fresh Heirloom Melon Juice with Basil, Lemon Zest and Mint

Green Eggs and Churro Yam Fries with Cinnamon and Sugar

Dried Fruit Popovers with Fresh Whipped Lime Cashew Cream

Farm Raised Blackened Tilapia Burrito with Mexican Crema and Gay Caballero Hot Sauce from Rancho Gordo

Cherry Tomato Salad with Leafy Greens, Baked Goat Cheese and Artichoke Hearts

Chilled Tomato and Cucumber Soup with Mint and Cider Vinegar

Sliced Summer Squash Salad with Baby Spinach, Goat Cheese and Dried Cherries

Baked Heirloom Tomato Polenta with Local Cheese, Fresh Herbs and Toasted Hazelnuts

Sautéed Broccoli Rabe with Crispy Shallots and Balsamic Drizzle

Almond Soup with Melted Leeks, Grapes, and Sliced Stone Fruit with Herb Drizzle

Roasted Morel Mushrooms with Tarragon and Elephant Garlic in a Cashew Cream Sauce



Oatmeal with House Made Granola, Organic Straus Yogurt and Cranberry Persimmon Sauce

Walnut Breakfast Cakes with Lavender Honey and Blackberries

Fresh Pressed Carrot, Beet, and Apple Juice, with Kale, Ginger, and Mint

Lemon Ricotta Soufflé Pancakes with Fruit Preserve and Whipped Maple Butter

Swiss Chard Cakes with Toasted Walnuts and Gruyere Cheese Topped with Sour Cream

Sesame Soy Soba Noodle Salad with Toasted Almonds, Green Onions and Enoki Mushrooms

Seared Duck Breast with Mandarin Oranges, Haricot verts and Acorn Squash Stuffed Early Girl Tomato

Massaged Kale Salad with Slivered Fennel, Avocado, Sunflower Seeds and Liquid Amino Bragg’s Vinaigrette

Coconut Lemongrass Curry Chicken with Crispy Shallots and Spiced Cashews

Forbidden Black Rice with Lemongrass and Coconut Milk

Sous Vide Salmon with a Beurre Rouge and a Citrus Herb Mojo Sauce

Almond Cookies with Cacoa Nibs, Lemon Zest and Cherries



Chard Cakes with Walnuts, Crème Fraîche and Mexican Hot Sauce

Stone Fruit Smoothie with Cacao Nibs and Mint

Pumpkin French Toast with Kumquat Preserve and Cinnamon Butter

Delicata Squash Soup with Pepita and Crème Fraîche

Frisée Salad with Bacon Lardons, Garlic Croutons, Citrus Vinaigrette and Poached Quail Eggs

Cassolette with Rancho Good Mother Stallard Beans and Riverdog Sausage

Apple Tarte Tatin with Cinnamon and Olive Oil Infused Gelato

Grilled Sous Vide Tenderloin with Rosemary Shallot Reduction and Wilted Broccoli Rabe

Duck Confit with Wild Rice, Butternut Squash Stuffed Roma Tomatoes and a Pomegranate Reduction

Poached Pears with Dates, Apricots, and a Port Reduction