Summer's Transition to
Fall
Tomato,
Orange, & Ginger Soup
with basil-infused olive oil and fresh-baked orange-pistachio biscotti
Salad
of Baby Arugula, Grilled Apples, Black Grapes, Walnuts, and Sheep’s Feta with
Glen Canyon blackberry-balsamic vinaigrette
Sautéed
Chilean Seabass
with
Mediterranean gratin of eggplant, sweet bell peppers, and roasted garlic on
parmesan polenta
Farmer’s
Market Plum Tart
and home-made vanilla bean Ice Cream with dulce-de-leche fig swirl
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Theme: Fall Farmer's
Market
Roasted Red & White Corn and Red Bell Pepper Soup with Cilantro Swirl
Spring Greens with Pears, Cranberries, Danish Blue and Balsamic Dressing with Fresh Figs
Red Snapper with Roasted Corn, Freshly-Shelled Peas, and Black-eyed Pea Salsa
Tiramisu with Valhrona Chocolate Shavings
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Theme: Fall Farmer's
Market
Roasted Artichoke & Meyer Lemon Soup
Mixed Fall Greens with Oven-Roasted Goliath Tomatoes, Carmelized Cipollini Onions, Toasted Pinenuts, House-made Goat Cheese and Fig Balsamic Vinaigrette
Tomato, Fennel, Zucchini and Italian Sausage Gratin
over Parmesan Polenta
Marscapone Tart with Figs, last-of-the season Farmer’s Market Strawberries, and Pomegranate
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Theme: Latin Fajitas
Chipotle Tortilla Soup with
Queso Anejo and Cilantro
Surf and Turf Fajitas:
Grilled Angus Beef and Red Snapper with Yams, Trumpet Mushrooms, Sweet Bell Peppers
..
Accompanied by:
Handmade Tortillas
Yucu Root and Yam with Garlic Mojo
Refried Beans with Roasted Garlic
Heirloom Tomato Pico de Gallo
Pepita Salsa
Queso Fresco and Anejo
Mexican Dark Chocolate Souffle
