Menu for Saturday October 10th, 2009
First
Warm Spiny Lobster Medallions with Watercress,
Asian Pears, and Grapefruit Vinaigrette
Main
Homemade Butternut Squash Ravioli with Brown
Sage Butter and Shredded Duck Confit
Cheese Course
Chilled Comice Pears with Artisan Cheeses and
Locally Grown Walnuts
Dessert
Warm Crispin Apple Galette with Homemade Vanilla Ice Cream
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MENU SATURDAY MAY 1ST 2010
First
Spring Asparagus soup with Green Garlic Crouton
Second
Fresh Rock Crab Cakes
Served on a bed of chopped spring pea shoots with lime-chipotle crema
Main
Pan seared hanger steak with shallots, cross cut potatoes fried in duck fat Salade Verte
Salad Course
Classic French salad of Butter lettuce
Dessert
Homemade Fresh Berry sorbet
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Market Foray Menu February 20, 2010
Chilled Local Rock Crab Claws
& Ridgeback Shrimp
simply drizzled with Bearrs lime juice,
served with Solvang Pie Co.’s Baguettes
& Spring Hill Butter
Chanterelle & Asparagus Risotto
Crispy Skin-On Local Rockfish
Fresh Picked Mandarin Reduction,
& sautéed pea tendrils
Cheese Course
Meyer lemon crème brulée
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