CHEF ALISSA ISABEL
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
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 & 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