Entrees and Sides


2014 Harvest Peak of Season

Each platter serves 12 to 15 guests

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

Roasted Carrot Salad $55
with Sumac, Fennel, Grilled Red Onion and Golden Raisins V, GF

French Lentil and Roasted Butternut Squash Salad $60
with Truffle Oil and Herbs V, GF

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

Rancho Gordo Heirloom Bean and Black Quinoa Salad $60
with Roasted Poblano Peppers, Cumin and a Charred Tomato Vinaigrette V, GF

Salad of Local Chicories $55
with Roasted Delicata Squash, Currants, Toasted Pumpkin Seeds with Sage and a Maple Cider Dressing V, GF

Fall 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 small 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