Sample Menus:

Fall Menu    Winter Menu    Spring Menu   Summer Menu   Moroccan Menu

 

Menu of the Season: 

Suggestions & substitutions always welcome!

Breakfasts:

Rainbow Chard Hash …………….. Sautéed with crispy bacon, potatoes & 2 eggs cooked to your liking

Smoothie Bowl ………………. Made with fresh fruit, homemade almond milk, and topped with dried coconut, berries, and granola

Quiche Lorraine ……………….. Served with a seasonal fruit salad

Crab Cake Benedict ……………….. With a lemon aioli & fresh arugula salad

Appetizers:

Charcuterie Board ……………….. A trio of french cheese, Moroccan olives, cornichons, salami, prosciutto, dried fruit, & toasted baguette

Garlic Herb Green Beans ……………….. Blanched and pan seared with garlic, ghee and fresh herbs

Maple Bacon Brussel Sprouts ……………….. Crispy oven roasted brussel sprouts caramelized with maple syrup and bacon

Kung Pao Cauliflower ……………….. Florets tossed in a sweet and spicy sauce served with crushed peanuts and scallions

Entrees:

Ravioli with Beets 3 ways ……………….. Fresh ravioli stuffed with a goat cheese beet puree, topped with roasted beet & drizzled in a balsamic beet vinaigrette

Romaine Salad ……………….. Grilled heads of fresh romaine, sprinkled with blue cheese, thick cut bacon & a balsamic glaze

Fish Tacos ……………….. Tempura battered wild fish of the day, served with fresh pico de gallo, cabbage slaw & a jalapeno crema

Wild Alaskan Scallops ……………….. Served with garlic herb cauliflower mash

Wild Sockeye Salmon……………….. Smothered in pistachio pesto, roasted on a cedar plank with a side salad & lemon dijon dressing

Desserts:

Blackberry Chocolate Cheesecake ……………….. Drizzled with a blackberry reduction & topped with fresh berries

Strawberry Rhubarb Pie ……………….. Served with vanilla ice cream

Peach Cobbler ……………….. Fresh Oregon peaches baked with creamy cobbler batter topped with vanilla ice cream

Suggestions & substitutions always welcome!

Browse Other Sample Menus:

Fall Menu    Winter Menu    Spring Menu   Summer Menu   Moroccan Menu