Entrees and Sides


2014 Holiday Peak of Season

Each platter serves 12 to 15 guests

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts

Slow-Roasted Side of Wild Salmon $105
roasted medium and served whole or in 15 pieces, with a Winter Citrus Gremolata GF

Roasted Cauliflower and Shaved Brussels Sprouts Salad $60
with Sicilian Parsley and Caper-Raisin Vinaigrette V, GF

French Lentils $60
with Roasted Butternut Squash, Grilled Heirloom Chicories, Crispy Pancetta and a Sherry Vinaigrette GF

Red Rice Salad $60
with Kale, Roasted Carrots, Bi-Rite Farms Spicy Pickled Peppers, Edamame and a Miso Ginger Vinaigrette V

Salad of Local Winter Chicories $60
with Satsuma Mandarins, Persimmon, Pomegranate, Pecorino Cheese and Winter Citrus Vinaigrette Veg, GF

Tropical and Winter Fruit Salad $55
V, GF

 

The Main Dish

Serves 12-15 people

Peppered Beef Sirloin  $95
grilled medium-rare, sliced and served with Chimichurri sauce; great for sandwiches! GF

Slow Roasted Side of Wild Salmon $105
roasted medium and served whole or in 15 pieces, with Lemon Aioli on the side GF

Moroccan Spice Rubbed Free Range Chicken Breast $85
sliced into medallions and served with Balsamic-roasted Onions GF

Herb Roasted Free Range Chicken Breast $85
sliced into medallions and served with Sun-dried Tomato Tapenade GF

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts