Entrees and Sides

2015 Spring Peak of Season

Serves 12-15 people
Veg = Vegetarian | V = Vegan | GF = Gluten-Free | N = Contains Nuts

Salad of Local Chicories $60
with Toasted Walnuts, Shaved Parmigiano Reggiano & Balsamic Vinaigrette
Veg, GF, N

Rustichella Orzo Pasta Salad $65
with Grilled Asparagus, English Peas, Artichokes, Spring Garlic Confit and Lemon-Mint Vinaigrette
V

Hodo Soy Grilled Tofu and Black Rice Salad $65
with Pea Sprouts, Bi-Rite Farm Pickled Spicy Peppers, Edamame and Ginger-Rice Wine Vinaigrette
V, GF

Fingerling Potato Salad $65
with Grilled Spring Onions, Roasted Calabrian Chilies, Parsley and Mint
V, GF

Rancho Gordo Heirloom Bean Salad $65
with Saffron-Braised Fennel, Roasted Artichokes and Grilled Spring Onion Vinaigrette
V, GF

Seasonal 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