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Weekly Sample Menu

Weekly Sample Menu

Spiced Spatchcock Roasted Chicken with Sweet Onion and Plums

Poached Halibut in Lemon Saffron Broth

Grass Fed Ribeye with Rosemary Orange Tomato Jam

Farmers Market Lettuces with Lemon Caper Dressing

Pee Wee Potatoes with Pistachio and Herb Pesto

Sautéed Corn and Poblanos with Charmoula Yogurt

Smoked Cheddar and Tomato Galette

Vegetarian Sample Menu

Vegetarian Sample Menu

Barley "Risotto" with Pecorino, Roasted Cherry Tomatoes and Corn

Braised Chickpeas with Sweet Peppers, Saffron and Olives

Fregola with Roasted Summer Squash and Mint Basil Salsa

White Bean and Kale Salad with Parmesan and Lemon Anchovie Vinaigrette

Tabouleh Salad with Currants and Toasted Pine Nuts

Shallot and Tarragon Marinated Beets with Roasted Garlic Yogurt and Grapes

Roasted Eggplant Spears with Tomato Sauce, Fresh Mozzarella and Herb Breadcrumbs

Family Style

Family Style & Hors D'oeuvres

Passed Bites


Housemade Ricotta Toasts with Stonefruit Salsa

Beef Picadillo Empanadas

Tostones with Citrus Sea Bass, Mango and Cucumber

Crabcakes with French Onion Yogurt Dip

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For The Table

Potato Chip Crusted Fish Sliders with Garlic and Caper Aioli,

Cucumber, Radish and Lettuce

Spareribs with Rhubarb BBQ Sauce

Hot Honey Butter Fried Chicken Wings

Chopped Market Salad with Herbs and Red Wine Vinaigrette

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