Menu April 21, 2007
We ate homemade lemony almond-butter cookies while we cooked.
Fresh Santa Barbara rock crab cakes on bed of watercress, lime-chipotle cream
Baked Squash blossoms filled with fresh local organic goat cheese, chives & green onion
Chilled Navel Oranges with rose geranium leaves
Oven-roasted locally raised chicken rubbed with tarragon, thyme, and Meyer lemon
Roasted spring fingerling potatoes
Candied carrots and English peas, fresh mint butter
Butter lettuce and crescendo of five cheese
Homemade Strawberry-rhubarb pie
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Menu May 26, 2007
We enjoyed fresh-baked madeleines and tea while we cooked
Rainbow beet carpaccio layered with local organic goat cheese,
fresh mint dressing
Pan seared local rockfish, on a bed of sautéed beet greens, saffron risotto
Homemade citrus sorbet
Grilled pork loin with honeyed peaches
Spicy baby greens
Spring Cheese platter
Cherry Clafoutis
Santa Barbara Winery 2006 Sta Rita Hills Sauvignon Blanc
Santa Barbara Winery 2005 Sta Rita Hills Pinot Noir
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Menu March 1, 2008
We started the day with homemade madeleines that we shared with the guys at the harbor.
Baby Artichoke Salad With Meyer Lemon & Garlic Chives Vinaigrette and shaved Parmesan Cheese
King Salmon, House Smoked over alder wood and green tea
Steamed local rockcrab, served chilled with lemon wedges, home baked bread and French butter
Ridgeback shrimp Spring rolls with avocado, shredded carrots, and peashoots, spicy mint dipping sauce
Homemade Mixed citrus sorbet
Poached California halibut with saffron-citrus aioli Three carrot puree, Tutti Frutti Snow peas and fennel
Cheese Course
Apple-Strawberry Tatin Paired local wines Coffee
Home
baked bread
Paired local wines
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