menu for December 8th
Salads:
Winter Chicory Salad with Pomegranate Seeds, Herbs and Pecorino Romano, Date Dressing (gf)
Asian Pear Salad with Ruby Grapefruit, Burrata, Hazelnuts, Organic Mizuna Mix, Citronette
Farmer’s Market Greens, Shaved Ninja Radishes, Fennel, Heirloom Carrots, with Chive Vinaigrette, Herb Croutons (df/gf w/o croutons)
Soups:
Moroccan Vegetable Soup with Lamb Kofte
Butternut Squash and Apple Soup with Toasted Pepitas (gf)
Wild Rice and Mushroom Soup (gf/df)
Sides:
Israeli Cous Cous with Pistachios, Dried Cranberries, Crumbled Feta and Preserved Lemon Vinaigrette
Honey Roasted Sweet Potatoes with Pomegranate Molasses Labneh (gf/df w/o sauc)
Savory Leek and Brioche Bread Pudding
Purée of White Beans with Sage Oil (gf/df)
Roasted Fall Vegetables with Gremolata (gf/df)
Grilled Broccoli with Roasted Garlic (gf/df)
Smashed Heirloom Carrots with Pickled Onions, Feta and Mint (gf)
Mains:
Pan Seared Scallops with Brown Butter Sage Sauce ($25 supplement) (gf)
Grilled Swordfish with Green Charmoula (gf/df)
Za’atar Roasted Chicken with Roasted Garlic Yogurt Sauce (gf/ df w/o sauce)
Classic Chicken Pot Pie
Grilled Steak with Wild Mushroom Cream Sauce (gf/ df w/o sauce)
Apple Cider Brined Pork Loin Chops Sage Apple Soubise (gf)
Red Wine Braised Lamb Shanks with Mint Pistachio Gremolata (gf/df)
Spaghetti Squash with Impossible Meat Bolognese (gf/df)
Pan Fried Tofu with Mushroom Cream Sauce (gf/df w/o sauce)
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